Creamy Tuscan Salmon
Ingredients
- 4 salmon fillets, skin-on or skinless (about 6 oz each)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and roughly chopped (oil-packed)
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated parmesan cheese
- 2 cups fresh spinach, loosely packed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Pat salmon fillets dry with paper towels. Season both sides with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4 minutes on the first side without moving. Flip and cook another 3 to 4 minutes. Remove from pan and set aside.
- Reduce heat to medium. Add minced garlic to the same pan and cook for 60 seconds, stirring constantly, until fragrant.
- Add chopped sun-dried tomatoes and stir for 1 minute.
- Pour in chicken broth and scrape up any bits from the bottom of the pan. Add heavy cream and stir to combine. Bring to a gentle simmer.
- Stir in parmesan cheese until melted. Add spinach and stir until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes to taste.
- Return salmon fillets to the pan. Spoon sauce over the top and cook on low heat for 2 to 3 more minutes until salmon is cooked through and sauce has thickened slightly.
- Garnish with fresh basil or parsley and serve immediately over pasta, rice, or with crusty bread.
Notes
Pat your salmon fillets completely dry before searing — this is the single most important step for getting a golden crust instead of a steamed, pale fillet. Moisture is the enemy of a good sear.