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Creamy Tuscan Salmon Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets, 6 oz each
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • Pinch of red pepper flakes (optional)
  • ½ cup chicken or vegetable broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach

Method
 

  1. Season salmon with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Sear salmon 4 to 5 minutes per side, until golden and just cooked through. Transfer to a plate.
  2. Reduce heat to medium. Add garlic, sun-dried tomatoes, and red pepper flakes; cook 1 minute. Pour in broth, scrape up browned bits, then stir in cream and Parmesan. Simmer 2 to 3 minutes until slightly thickened.
  3. Return salmon to the skillet, spoon sauce over the fillets, and simmer over low heat 3 to 4 minutes, until fish is warm and sauce clings.
  4. Fold in spinach and cook about 1 minute, just until wilted. Serve immediately with extra sauce spooned over each fillet.

Notes

Pat the salmon dry before seasoning for the best sear. If your fillets have skin, it will crisp up during the first few minutes in the pan—you can peel it off before serving or leave it on for extra texture. The sauce thickens as it rests, so don’t reduce it too much in the pan.