Description
30-minute Creamy Tuscan Salmon with salmon, spinach, and sun-dried tomatoes. Restaurant-quality, easy weeknight dinner!
Ingredients
Scale
4 salmon fillets (6 oz/170g each), skin-on and patted dry
2 tablespoons (30ml) olive oil
3 cloves garlic, minced (about 1 tablespoon)
1 shallot, finely diced (about ¼ cup)
½ cup (75g) sun-dried tomatoes in oil, drained and chopped
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
½ cup (50g) grated Parmesan cheese
3 cups (90g) fresh spinach leaves
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 tablespoon fresh basil, chopped for garnish
Lemon wedges for serving
Instructions
- Pat salmon fillets completely dry with paper towels, then season generously on both sides with salt and freshly ground black pepper. This ensures proper searing and seasoning throughout.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan and cook undisturbed for 4-5 minutes until the skin becomes crispy and golden brown.
- Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily but remains slightly translucent in the center. Transfer salmon to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium and add minced garlic and diced shallot to the same skillet. Sauté for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic which would create bitterness.
- Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using) to the pan. Cook for 1 minute to release their flavors into the oil.
- Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan – these contain concentrated flavor that enriches your sauce.
- Stir in heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce begins to thicken slightly.
- Add the Parmesan cheese, stirring continuously until completely melted and incorporated into the sauce.
- Fold in the fresh spinach leaves in batches, allowing them to wilt before adding more. This typically takes just 1-2 minutes total.
- Taste the sauce and adjust seasoning with salt and pepper as needed, remembering that the salmon is already seasoned.
- Return the salmon fillets to the pan, nestling them skin-side up in the sauce. Spoon some sauce over the fillets and allow them to heat through for 1-2 minutes.
- Serve immediately, garnished with fresh basil and lemon wedges, spooning additional sauce over each portion of Creamy Tuscan Salmon.