Creamy Tuscan Salmon (Printable Version)

Salmon in a rich, creamy garlic sauce with sun-dried tomatoes and spinach, ready in 30 minutes.

# What You Need:

→ Salmon

01 - 4 salmon fillets (5-6 oz each), skinless or skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Creamy Sauce

05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 2/3 cup sun-dried tomatoes in oil, drained and sliced
09 - 1/2 cup heavy cream
10 - 1/4 cup chicken or vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 3-4 cups baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

15 - Fresh basil leaves
16 - Lemon wedges

# How-To:

01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down if using skin-on. Sear for 4 minutes, then flip and cook 2-3 minutes until golden and almost cooked through. Remove salmon and set aside on a plate.
03 - Reduce heat to medium. Add butter to the same skillet and let melt. Add garlic and onion, sautéing for 2-3 minutes until fragrant and translucent.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release their flavors.
05 - Pour in heavy cream and broth, scraping up any browned bits from the bottom of the pan. Bring mixture to a gentle simmer.
06 - Add Parmesan cheese and Italian seasoning. Stir continuously until cheese melts completely and sauce thickens slightly, about 2 minutes.
07 - Add baby spinach and cook until just wilted, about 1 minute. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Return salmon fillets to the skillet, spooning sauce generously over each piece. Simmer gently for 2-3 minutes until salmon is cooked through. Serve hot, garnished with fresh basil leaves and lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything cooks in one pan so cleanup is almost nonexistent
  • The sun-dried tomatoes add this incredible depth that keeps everyone guessing
02 -
  • Don't overcrowd the pan when searing salmon or you'll end up steaming instead of getting that gorgeous crust
  • The sauce will continue thickening as it stands, so remove from heat when it still looks slightly looser than you want
  • Sun-dried tomatoes vary in saltiness, so taste your sauce before adding extra salt
03 -
  • Room temperature salmon fillets cook more evenly than cold ones from the fridge
  • Let the salmon rest for a couple of minutes after cooking for the juiciest results

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