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Tuscan Garlic Salmon with Spinach and Tomato - Image 2

Tuscan Garlic Salmon with Spinach and Tomato

This Tuscan Garlic Salmon with Spinach and Tomato is a quick and easy recipe that delivers big on flavor. Perfect for a healthy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach washed
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tsp Italian seasoning
  • 1 tbsp lemon juice optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Spatula
  • Measuring spoons and cups

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt, pepper, and Italian seasoning. Add salmon to the skillet, skin side up, and cook for about 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes. Remove salmon from the skillet and set aside.
  2. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add cherry tomatoes and cook for 2-3 minutes until they start to soften. Pour in chicken broth and heavy cream, stirring to combine. Bring the sauce to a simmer.
  3. Add fresh spinach to the skillet and stir until wilted, about 1-2 minutes. Return the salmon to the skillet, spooning the sauce over the fillets. Cook for another 2-3 minutes until the salmon is cooked through and the sauce has thickened slightly. If using, stir in lemon juice.
  4. Serve the salmon with the spinach and tomato sauce, garnished with fresh parsley.

Notes

Chef's Tips:
• For a lighter version, substitute heavy cream with half-and-half or milk.
• Avoid overcooking the salmon to keep it moist and tender.
• Serve with a side of crusty bread to soak up the delicious sauce.
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C) for food safety.
• Store leftovers in the refrigerator within two hours and consume within three days.