Tuscan Salmon
A flavorful dish featuring golden salmon fillets in a creamy sauce with spinach, sun-dried tomatoes, and herbs, perfect for any occasion.
Equipment
- Large Skillet
- Spatula
Ingredients
- 4 fillets salmon skin-on, about 6 ounces each
- Salt and pepper to taste
- 2 Tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes chopped
- 1 cup cherry tomatoes halved
- 3 cups baby spinach
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/2 tsp red chili flakes optional
- 1 each lemon zest and juice
- 1/4 cup fresh basil chopped
- 1/2 cup fresh parsley chopped
Instructions
- Pat the salmon fillets dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes until golden and crispy. Flip and cook for another 3 to 4 minutes until just cooked through. Remove from skillet.
- In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant. Add sun-dried tomatoes and cherry tomatoes, cooking for 2 to 3 minutes until softened.
- Add baby spinach and stir until wilted. Pour in heavy cream and stir in Parmesan cheese. Let the sauce simmer for 2 to 3 minutes until slightly thickened. If desired, add red chili flakes.
- Return the salmon to the skillet, nestling it into the sauce. Simmer gently for another 2 to 3 minutes. Add lemon zest and juice, then sprinkle with basil and parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.