Creamy Tuscan Salmon
Pan-seared salmon fillets topped with a luxurious sun-dried tomato and garlic cream sauce with spinach and fresh basil.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup chicken or vegetable broth
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped (or 1 tablespoon dried Italian seasoning)
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Juice of half a lemon
- Parmesan cheese for serving
Instructions
- Pat salmon dry and season both sides with salt and pepper.
- Heat olive oil in large skillet over medium-high heat until shimmering.
- Place salmon skin-side up and sear 4-5 minutes until skin is golden and crispy.
- Flip salmon and cook 2-3 minutes on flesh side, then transfer to plate.
- Reduce heat to medium and add minced garlic, cook 30 seconds until fragrant.
- Add chopped sun-dried tomatoes and stir for 1 minute.
- Pour in heavy cream and broth, stirring to combine and simmer 2-3 minutes.
- Add fresh spinach and stir until completely wilted, about 1-2 minutes.
- Stir in fresh basil and lemon juice, taste and adjust seasoning.
- Gently return salmon to skillet and warm through 1-2 minutes.
- Transfer salmon to plates, spoon sauce over top, finish with Parmesan cheese.
Notes
Pat salmon dry at least twice before cooking for a crispy skin. Oil-packed sun-dried tomatoes add richness that dry varieties cannot match. Fresh basil elevates the dish significantly compared to dried herbs.