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Creamy Tuscan Garlic Salmon is an easy 30 minute restaurant quality meal. - Image 2

Creamy Tuscan Garlic Salmon

A quick and elegant dish featuring salmon fillets in a creamy garlic and spinach sauce, perfect for a weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets skinless, about 6 oz each
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp Italian seasoning
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cups baby spinach fresh
  • 1/4 cup Parmesan cheese grated

Equipment

  • Large skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon, skin side up, and cook for about 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes, then remove from the skillet and set aside.
  2. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and chicken broth, then stir in Italian seasoning. Bring to a simmer and let it cook for 2-3 minutes until slightly thickened.
  3. Add chopped sun-dried tomatoes and baby spinach to the skillet. Cook until the spinach is wilted, about 2 minutes. Stir in grated Parmesan cheese until melted and well combined.
  4. Return the salmon fillets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes until the salmon is cooked through and the sauce is creamy.
  5. Serve the salmon hot, garnished with additional Parmesan if desired.

Notes

Chef's Tips:
• For a lighter version, substitute half-and-half for heavy cream.
• Avoid overcooking the salmon to keep it moist and tender.
• Serve with crusty bread to soak up the delicious sauce.
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.