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- 4 salmon fillets (about 6 oz each) - 2 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 1 cup heavy cream (or a dairy-free alternative) - 1 cup fresh spinach, roughly chopped - 1/2 cup sun-dried tomatoes in oil, drained and chopped - 1/4 cup grated Parmesan cheese (or nutritional yeast) - 1 teaspoon dried Italian herbs (like basil, oregano, and thyme) - 1 tablespoon freshly squeezed lemon juice - Fresh basil leaves for garnish - Optional: Lemon wedges for serving These ingredients come together to form a tasty and creamy sauce. The salmon fillets are the stars, bringing rich flavor to the dish. Olive oil helps to sear the salmon, giving it a nice crust. Garlic adds depth to the sauce, making it aromatic and inviting. Heavy cream creates a luscious base, while spinach and sun-dried tomatoes add color and nutrition. Parmesan cheese or nutritional yeast gives a savory finish. Italian herbs and lemon juice brighten the flavors. Fresh basil and lemon wedges make great garnishes, adding a pop of freshness. This dish is not just simple; it’s full of flavor. You can find these ingredients at your local grocery store. Using fresh items will really enhance the taste. So, gather these ingredients and get ready to make a delightful meal! {{ingredient_image_2}} To start, pat the salmon fillets dry with paper towels. This step helps the fish sear nicely. Next, season both sides with salt and freshly cracked black pepper. This simple seasoning enhances the salmon’s natural taste. Now, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the salmon fillets skin side down in the skillet. Cook for 4-5 minutes until they form a golden-brown crust. Flip the fillets and cook for another 3-4 minutes, or until fully cooked. Once done, transfer the salmon to a plate and set aside. With the salmon resting, reduce the heat to medium. In the same skillet, add 3 cloves of minced garlic. Sauté the garlic for about a minute until it becomes fragrant. Be sure not to burn it. Next, pour in 1 cup of heavy cream while stirring. This creates a rich base for the sauce. After mixing, add 1 cup of roughly chopped fresh spinach and 1/2 cup of drained, chopped sun-dried tomatoes. Let the mixture simmer for about 3-4 minutes. This allows the spinach to wilt and blend well with the sauce. Now, stir in 1/4 cup of grated Parmesan cheese and 1 teaspoon of dried Italian herbs. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly. To brighten the flavors, add 1 tablespoon of freshly squeezed lemon juice. Finally, gently return the seared salmon fillets to the skillet. Spoon the creamy sauce over each fillet. Heat everything for another 1-2 minutes to ensure it's warm. Your Creamy Tuscan Salmon is ready to serve! To cook salmon just right, control the temperature. Heat your skillet over medium-high heat. This helps get a nice crust. Place the salmon skin side down. Cook for 4-5 minutes until golden-brown. Then, flip it over and cook for another 3-4 minutes. The salmon should be opaque and flake easily with a fork. If it is still shiny or raw in the middle, it needs more time. Always check doneness by looking for a firm texture and a bright color. For a dairy-free option, use coconut cream or almond milk. Both add great flavor without dairy. You can swap Parmesan for nutritional yeast too. This will keep the dish creamy while making it vegan. To adjust the sauce's flavor, use fresh herbs like basil or parsley. A pinch of red pepper flakes can add a nice kick. Lemon juice brightens the sauce and brings all flavors together. Don't be afraid to experiment with your favorite herbs and spices! Pro Tips Perfectly Cooked Salmon: For a perfectly cooked salmon, use a fish spatula to gently flip the fillets and avoid breaking them. Cook until the internal temperature reaches 145°F (63°C). Heavy Cream Alternatives: If you want a lighter sauce, consider using half-and-half or Greek yogurt as alternatives to heavy cream, but adjust the cooking time accordingly. Enhancing Flavor: Add a pinch of red pepper flakes to the sauce for a subtle heat that complements the creaminess and adds depth to the dish. Storage Tips: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish. {{image_4}} If you want to switch things up, consider using other leafy greens. Kale or chard can work well in this dish. They add a different flavor and help with texture. Just chop them roughly as you would with spinach. You can enhance the taste of your dish by adding sun-dried tomatoes or olives. Both ingredients add a pop of flavor. A splash of white wine can also deepen the sauce. Just a little will do wonders for the overall taste. For those needing gluten-free options, this dish is naturally gluten-free. Just check your ingredients. If you're looking for low-carb variations, omit the cream and use coconut milk instead. This will keep the dish creamy while being lighter. - After cooking, let the salmon cool to room temperature. - Place any leftovers in an airtight container. - Store the container in the fridge for up to three days. - To freeze, wrap the salmon tightly in plastic wrap and foil. - Use a freezer-safe bag for extra protection. - Frozen salmon can last up to three months. - For best results, reheat in a skillet over low heat. - Add a splash of cream or broth to keep it moist. - You can also use the microwave, but be careful. - Heat on low power in short bursts to avoid drying. - Check the salmon often to ensure it warms evenly. To check if your salmon is done, look for a few signs. First, the flesh should change from translucent to opaque. Use a fork to gently flake the thickest part. If it flakes easily, it is ready. Aim for an internal temperature of 145°F. To avoid dryness, avoid cooking too long. Salmon cooks quickly, so watch it closely. Yes, you can make this dish ahead of time. Cook the salmon and sauce, then cool them. Store them in separate containers in the fridge for up to two days. When ready to eat, reheat gently on the stove. Add a splash of cream if the sauce thickens too much. This dish pairs well with many sides. Here are some great ideas: - Creamy mashed potatoes - Crusty garlic bread - Steamed asparagus - Simple green salad - Roasted vegetables - Lemon wedges for a zesty touch This dish combines simple ingredients to create a delicious meal. You learned how to prepare salmon and make a creamy sauce with garlic and spinach. I shared tips to enhance flavor and ensure perfect cooking. You can also adapt the recipe to fit your diet, use leftovers wisely, and know how to reheat them without losing taste. Enjoy cooking your creamy Tuscan salmon, and don’t be afraid to experiment and make it your own. Happy cooking!

Creamy Tuscan Salmon with Sun-Dried Tomatoes & Spinach

A delicious and creamy salmon dish featuring sun-dried tomatoes and fresh spinach, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 fillets salmon (approximately 6 oz each)
  • to taste Salt and freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or a dairy-free alternative)
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup sundried tomatoes in oil, drained and chopped
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
  • 1 teaspoon dried Italian herbs (such as basil, oregano, and thyme)
  • 1 tablespoon freshly squeezed lemon juice
  • to taste Fresh basil leaves for garnish
  • optional Lemon wedges for serving

Instructions
 

  • Prepare the Salmon: Start by patting the salmon fillets dry using paper towels. Generously season both sides with salt and freshly cracked black pepper to bring out their natural flavor.
  • Sear the Salmon: In a large, heavy-bottomed skillet, heat the extra virgin olive oil over medium-high heat. Carefully place the salmon fillets in the skillet, skin side down, and cook for about 4-5 minutes until they develop a beautiful golden-brown crust. Flip the fillets and cook for another 3-4 minutes or until fully cooked through. Once done, transfer the salmon to a plate and set aside.
  • Make the Creamy Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
  • Add Cream and Spinach: Slowly pour in the heavy cream while stirring continuously to combine. Once the cream is well incorporated, add the chopped spinach and sundried tomatoes. Allow the mixture to simmer for approximately 3-4 minutes, or until the spinach is wilted and tender.
  • Incorporate Cheese and Herbs: Stir in the grated Parmesan cheese and the dried Italian herbs. Allow the sauce to simmer for an additional 2-3 minutes, or until it slightly thickens. Add the freshly squeezed lemon juice for a bright flavor boost.
  • Combine Salmon and Sauce: Gently return the seared salmon fillets to the skillet, spooning the creamy sauce generously over the top to coat each fillet. Heat for an additional 1-2 minutes to ensure everything is warmed through.
  • Serve: To plate, arrange the salmon fillets on serving plates and drizzle the creamy sauce generously on top. Garnish with fresh basil leaves for an aromatic and colorful touch.

Notes

For an elegant presentation, serve with creamy mashed potatoes or garlic bread.
Keyword creamy, dinner, salmon, spinach, Tuscan