Creamy Tuscan Salmon with Sun-Dried Tomatoes
A rich and savory dish featuring tender salmon in a lush, creamy sauce with sun-dried tomatoes and fresh spinach, perfect for cozy family gatherings.
Ingredients
For the salmon
- 4 pieces salmon fillets (about 6 ounces each)
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons olive oil For searing the salmon.
For the sauce
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream Can be substituted with half-and-half or coconut cream for a lighter option.
- 3 cloves garlic (minced) Add after heating to avoid bitterness.
- 2 cups fresh spinach (washed and chopped)
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
Searing
- In a large skillet, heat the olive oil over medium heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy.
- Carefully flip the salmon and cook for another 3-4 minutes, or until cooked through. Remove the fillets from the skillet and keep warm.
Sauce Preparation
- In the same skillet, reduce the heat to low and add minced garlic. Sauté for about 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and sauté for an additional minute.
- Pour in the heavy cream, stirring well to combine and bring to a gentle simmer.
- Add the chopped spinach and grated Parmesan cheese, stirring continuously until the spinach wilts and the sauce thickens slightly (around 2-3 minutes).
Assembly
- Gently place the salmon back into the skillet, spooning the creamy sauce over the top. Let it simmer for another minute to meld the flavors.
- Transfer the salmon onto plates, drizzle with more sauce, and serve warm.
Notes
To store leftovers, place them in an airtight container in the refrigerator for up to 2 days. For freezing, ensure it's cooled completely and can last for up to 2 months. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if necessary.