Tuscan Salmon
Transport your taste buds straight to the sun-drenched hills of Tuscany with this creamy and luxurious Tuscan Salmon recipe. Juicy, perfectly seared salmon fillets are nestled in a rich and buttery garlic cream sauce infused with the bold flavors of sun-dried tomatoes, baby spinach, and Parmesan cheese. With a harmonious balance of savory, tangy, and creamy notes, this one-pan masterpiece is easy to prepare in just 30 minutes, making it perfect for weeknight dinners or special occasions. Serve it with crusty bread, fluffy mashed potatoes, or a side of pasta to savor every drop of the velvety sauce. Whether you’re seeking a restaurant-quality meal at home or a satisfying dish to impress guests, this Tuscan-inspired salmon delivers on flavor, elegance, and simplicity. Keywords: creamy Tuscan salmon, pan-seared salmon, one-pan salmon recipe, garlic cream sauce, sun-dried tomatoes, easy salmon dinner.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 4 cloves Garlic (minced)
- 1 cup Sun-dried tomatoes (chopped)
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 cup Parmesan cheese (grated)
- 3 cups Baby spinach
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped for garnish)
Instructions
Pat dry the salmon fillets with a paper towel. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the salmon fillets for 4-5 minutes per side until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for 2 minutes to release their flavors.
Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
Add the grated Parmesan cheese, stirring until melted and the sauce thickens slightly, about 2-3 minutes.
Toss in the baby spinach and cook until wilted, about 1-2 minutes. For a spicy kick, add the optional crushed red pepper flakes.
Return the salmon fillets to the skillet, spooning the sauce over the top to coat. Let them warm through for 2-3 minutes.
Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 16.5 mcg | 82% | |
| Calcium | 718 mg | 55% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
