Creamy Tuscan Salmon
The kind of supper that tastes like you fussed - but it's one pan and twenty minutes, start to plate.
Why you'll love this recipe
- Makes enough for 2 servings
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 salmon fillets
- Salt, black pepper, and Italian seasoning, to taste
- 1-2 tbsp olive oil
- 1-2 tsp minced garlic
- ½ cup sun-dried tomatoes, julienned
- 1 cup heavy cream
- ⅓ cup grated parmesan
- 2 cups baby spinach
- Fresh parsley, to garnish
How to make it
Season the salmon on both sides with salt, pepper, and Italian seasoning.
Heat the oil over medium-high; sear the salmon, skin-side down first, ~3-4 min a side until golden and just cooked. Set aside.
In the same pan, cook the garlic and sun-dried tomatoes ~30 seconds until fragrant.
Pour in the cream and stir with the pan drippings.
Stir in the parmesan; simmer a few minutes until it thickens.
Add the spinach and stir until wilted.
Nestle the salmon back in, spooning sauce over each fillet.
Garnish with parsley and serve right away.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does Creamy Tuscan Salmon keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Creamy Tuscan Salmon make?
This makes enough for 2 servings. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Creamy Tuscan Salmon
The kind of supper that tastes like you fussed - but it's one pan and twenty minutes, start to plate.
Ingredients
- 2 salmon fillets
- Salt, black pepper, and Italian seasoning, to taste
- 1-2 tbsp olive oil
- 1-2 tsp minced garlic
- ½ cup sun-dried tomatoes, julienned
- 1 cup heavy cream
- ⅓ cup grated parmesan
- 2 cups baby spinach
- Fresh parsley, to garnish
Instructions
- Season the salmon on both sides with salt, pepper, and Italian seasoning.
- Heat the oil over medium-high; sear the salmon, skin-side down first, ~3-4 min a side until golden and just cooked. Set aside.
- In the same pan, cook the garlic and sun-dried tomatoes ~30 seconds until fragrant.
- Pour in the cream and stir with the pan drippings.
- Stir in the parmesan; simmer a few minutes until it thickens.
- Add the spinach and stir until wilted.
- Nestle the salmon back in, spooning sauce over each fillet.
- Garnish with parsley and serve right away.
