Creamy Tuscan Salmon

This decadent dish features pan-seared salmon fillets smothered in a velvety garlic and sun-dried tomato cream sauce. It is a sophisticated, restaurant-quality dinner that comes together in one skillet for easy cleanup.

• Prep time: 20 minutes
• Cook time: 24 minutes
• Total time: 44 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 4 salmon fillets (6 ounces each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Season salmon fillets with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat and sear salmon for 4-5 minutes per side until cooked through; remove and set aside.
3. In the same skillet, add garlic and cook until fragrant, about 1 minute.
4. Stir in sun-dried tomatoes and heavy cream, bringing the mixture to a gentle simmer.
5. Add the Parmesan cheese and stir until the sauce thickens slightly.
6. Fold in the spinach and cook until wilted.
7. Return the salmon to the pan, spooning the sauce over the fillets, and serve warm.

Tips

• Pat the salmon dry with paper towels before seasoning to get a better sear.
• Use oil-packed sun-dried tomatoes for the best flavor infusion.
• Do not overcook the salmon; it should flake easily with a fork.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

You can, but the sauce will be thinner; you may need to simmer it longer or add a thickener.

What should I serve this with?

It pairs beautifully with roasted asparagus, steamed broccoli, or cauliflower mash.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.