Ingredients
4 salmon fillets (5-6 oz each), skin on or off
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and sliced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
2 cups fresh baby spinach
Optional garnish: fresh basil or parsley
Instructions
Season salmon fillets with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden and just cooked through. Remove and set aside.
Reduce heat to medium. Add butter to the skillet, then sauté garlic for 30 seconds until fragrant.
Stir in sun-dried tomatoes, heavy cream, and chicken broth. Bring to a gentle simmer.
Add Parmesan cheese and Italian seasoning, stirring until the sauce thickens slightly.
Fold in spinach and cook until wilted.
Return salmon to the skillet, spooning sauce over the fillets. Simmer for 2–3 minutes.
Garnish with fresh herbs and serve warm.
Notes
Cooking Tips
-
Pat the salmon dry before seasoning to get a perfect golden sear.
-
Use freshly grated Parmesan for the smoothest, creamiest sauce.
-
Keep the sauce at a gentle simmer—boiling can cause it to separate.
-
If the sauce thickens too much, add a splash of broth or cream to loosen it.
Variations
-
Dairy-Light: Swap heavy cream for half-and-half or evaporated milk.
-
Keto-Friendly: Serve over cauliflower rice or zucchini noodles.
-
Spicy Tuscan Salmon: Add red pepper flakes or a pinch of cayenne.
-
Tuscan Chicken: Replace salmon with pan-seared chicken breasts.
-
Extra Veggies: Add mushrooms or roasted red peppers for more depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 520mg
- Fat: 40g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 36g