Creamy Tuscan Salmon: A Delightful One-Pan Dinner
A rich and flavorful one-pan meal featuring salmon fillets in a creamy sauce with spinach, sun-dried tomatoes, and garlic.
Ingredients
- 4 pieces salmon fillets about 6 ounces each, skin-on or skinless
- 2 tablespoons olive oil for searing salmon
- 3 cloves garlic cloves minced
- 1 cup sun-dried tomatoes chopped, oil-packed preferred
- 4 cups baby spinach fresh
- 1 cup heavy cream can substitute with half-and-half or plant-based cream
- 1 quarter cup grated Parmesan cheese optional, for added flavor
- 1 teaspoon dried Italian herbs such as oregano, basil, thyme
- 0.25 teaspoon crushed red pepper flakes optional, for mild heat
- 0.75 teaspoon salt divided
- 0.5 teaspoon black pepper freshly ground, divided
- 0.25 cup water or low-sodium vegetable broth for deglazing pan
Instructions
- Pat salmon fillets dry with paper towels and season both sides with half of the salt and pepper.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Place salmon fillets skin-side down (if skin-on) in the skillet and cook for 4-5 minutes without moving to develop a crust.
- Carefully flip the salmon and cook for an additional 3-4 minutes until just opaque in the center. Remove salmon from skillet and set aside on a plate.
- Reduce heat to medium-low and add minced garlic to the skillet. Sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
- Add chopped sun-dried tomatoes and cook for another 1-2 minutes, stirring to combine.
- Pour in water or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom with a spatula.
- Stir in heavy cream, dried Italian herbs, crushed red pepper flakes (if using), remaining salt, and pepper. Simmer gently for 2-3 minutes until the sauce slightly thickens.
- Add baby spinach to the skillet and cook until wilted, about 2 minutes, stirring occasionally.
- Stir in grated Parmesan cheese if using, allowing it to melt into the sauce.
- Return salmon fillets to the skillet, nestling them into the creamy sauce. Spoon sauce over the salmon and cook for 1-2 minutes to heat through.
- Remove from heat and garnish with fresh chopped parsley or basil if desired. Serve immediately with your choice of sides.
Notes
Use fresh or thawed salmon fillets and pat dry before cooking to avoid excess moisture. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture and sauce consistency. Substitute heavy cream with half-and-half or plant-based cream for lighter or dairy-free versions. Ensure medium to low heat when cooking to prevent cream curdling. Fresh herbs like parsley or basil add a bright finish. Avoid overcooking salmon to keep it moist and tender.