Creamy Skillet Tuscan Salmon with Spinach
A delicious and creamy Tuscan salmon dish with spinach and sun-dried tomatoes, perfect for a comforting meal.
Equipment
- 1 large skillet non-stick recommended
- 1 spatula
- 1 mixing spoon
Ingredients
Main Ingredients
- 4 salmon fillets skin-on
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes chopped
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic for about 1 minute. Add the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- Stir in the sun-dried tomatoes and fresh spinach leaves. Cook until the spinach wilts and the sauce thickens slightly.
- Return the salmon fillets to the skillet, nestling them into the sauce. Sprinkle Parmesan cheese over the top and allow the salmon to simmer for 5 more minutes.
Serving
- Serve hot, with extra sauce spooned over the salmon. Garnish with fresh parsley if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.
Notes
Pro Tips: Pat the salmon dry for crispy skin. Don't overcrowd the skillet. Use sun-dried tomatoes in oil. Adjust seasoning to taste.
Ingredient Substitutions: Use coconut cream for dairy-free, vegetable broth for vegetarian.
How to Serve: Pair with garlic bread or a green salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the sauce in advance and refrigerate. Heat before adding salmon.
Ingredient Substitutions: Use coconut cream for dairy-free, vegetable broth for vegetarian.
How to Serve: Pair with garlic bread or a green salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the sauce in advance and refrigerate. Heat before adding salmon.