Creamy Tuscan Salmon with Sun-Dried Tomatoes and Spinach
Pan-seared salmon fillets in a rich, creamy sauce with sun-dried tomatoes and fresh spinach, perfect for a satisfying dinner.
Ingredients
- •4 (6-ounce) salmon fillets, skin on or off
- •1 tablespoon olive oil
- •1/2 teaspoon salt, divided
- •1/4 teaspoon black pepper, divided
- •2 tablespoons unsalted butter
- •1 small shallot, finely minced
- •3 cloves garlic, minced
- •1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- •1 1/2 cups heavy cream
- •1/2 cup chicken or vegetable broth
- •1/4 cup grated Parmesan cheese
- •5 ounces fresh spinach
- •1 tablespoon fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Pat salmon fillets dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Sear for 4-5 minutes per side, or until cooked through and flaky. Remove salmon from the skillet and set aside on a plate.
- 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced shallot and cook for 1-2 minutes until softened. Add minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.
- 4
Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally. Stir in Parmesan cheese and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Continue to simmer for 3-5 minutes, or until the sauce slightly thickens.
- 5
Add fresh spinach to the skillet, stirring until it wilts into the sauce, about 2-3 minutes. Return the cooked salmon fillets to the skillet, nestling them into the creamy sauce. Heat through for 1-2 minutes.
- 6
Garnish with fresh chopped parsley, if desired, and serve immediately.
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