Creamy Sun-Dried Tomato Tuscan Salmon

$- 4 salmon fillets (about 6 oz each) - 1 cup fresh spinach, chopped - 1/2 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1/2 cup Parmesan cheese, grated - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish Gathering the right ingredients is key to a great dish. For this creamy sun-dried tomato Tuscan salmon, you will need fresh salmon fillets. They should be about six ounces each. Next, grab a cup of fresh spinach. The vibrant green adds color and nutrition. Sun-dried tomatoes bring a rich, tangy flavor. Use about half a cup, drained and chopped. Heavy cream is crucial for that velvety sauce. You will need one cup. Parmesan cheese adds a salty, nutty taste, so have half a cup, grated and ready to go. Garlic gives a strong aroma, so use three cloves, minced. Olive oil is necessary for cooking the salmon. One tablespoon will do. For seasoning, grab Italian seasoning, salt, and pepper. Finally, fresh basil leaves are perfect for garnishing the dish. They add a lovely touch and fresh flavor. These ingredients combine to make a delicious dish that will impress anyone at your table. {{ingredient_image_1}} To start, you need to season the salmon fillets. Sprinkle salt, pepper, and Italian seasoning on both sides. This will give your salmon great flavor. Next, heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned salmon fillets. Cook each side for about 4-5 minutes until they turn golden brown. You want them cooked all the way through. After this, remove the salmon from the skillet and set it aside on a plate. Now, let’s start making the creamy sauce. In the same skillet, add minced garlic. Sauté it for about 1 minute. You want the garlic to smell good but not burn. Then, lower the heat to medium-low. Pour in the heavy cream and stir it well. Next, add the grated Parmesan cheese. Stir constantly as the sauce simmers for about 2-3 minutes. You will see the cheese melt and the sauce become thick. It’s time to incorporate the spinach and sun-dried tomatoes. Stir in the chopped sun-dried tomatoes and spinach into the creamy sauce. Cook this mixture for an additional 2 minutes until the spinach wilts. Finally, return the salmon to the skillet. Spoon the creamy sauce over each fillet. Let it cook for one more minute to warm the salmon through. Your Creamy Sun-Dried Tomato Tuscan Salmon is now ready to serve! To make your salmon shine, start with good seasoning. Use salt, pepper, and Italian seasoning. Rub these spices on the fillets before cooking. This adds great flavor. When cooking, heat the olive oil in your skillet first. Then, add the salmon. Cook each side for about 4-5 minutes. Look for a golden brown color. This means it is just right. Avoid overcooking by keeping an eye on it. Salmon is best when it flakes easily with a fork. The creamy sauce is key to this dish. You can add herbs like thyme or parsley for extra flavor. You might also try a pinch of red pepper flakes for some heat. If you want a richer sauce, add more heavy cream. For a lighter touch, use less cream and add some chicken broth. The creaminess can be adjusted to your liking, making it fun to experiment! Pro Tips Choose Fresh Salmon: Opt for wild-caught salmon when possible; it has better flavor and texture compared to farmed salmon. Perfectly Sear the Salmon: For a crispy exterior, ensure the skillet is hot before adding the salmon, and avoid overcrowding the pan. Customize the Sauce: Add a pinch of red pepper flakes for a spicy kick or a squeeze of lemon juice for brightness. Serving Suggestions: This dish pairs well with pasta, rice, or a fresh salad for a complete meal experience. {{image_2}} You can change up the protein in this dish. Instead of salmon, try chicken or shrimp. Both options pair well with the creamy sauce. Chicken fillets will cook similarly, while shrimp cooks faster. Adjust the cooking time to keep them juicy. For cheese swaps, you can use feta or goat cheese. These cheeses bring different flavors. Feta adds a tangy taste, while goat cheese gives a creamy texture. Feel free to experiment until you find your favorite! If you need a gluten-free version, check your heavy cream and cheese. Most brands are gluten-free, but it’s best to read labels. You can also use gluten-free pasta as a side dish. For vegan alternatives, replace the salmon with tofu or chickpeas. Use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor. This keeps your dish creamy and flavorful while meeting dietary needs. To store leftovers, let the salmon cool first. Place it in an airtight container. You can also store the creamy sauce separately if you want to keep it fresh. If stored properly, it lasts about 3 days in the fridge. Make sure to check for any signs of spoilage before eating. When reheating, use medium-low heat on the stovetop. This method helps keep the salmon moist. Add a splash of cream to the sauce to help restore its creamy texture. Stir gently to avoid breaking apart the salmon. You can also use a microwave, but do it in short bursts. Cover the dish to keep moisture in. Enjoy your creamy dish warm! Cooking salmon on the stove takes about 4-5 minutes per side. Thicker fillets need more time. If your salmon is 1 inch thick, aim for 8-10 minutes total. Use a fork to check if it flakes easily. The salmon should reach an internal temperature of 145°F. Yes, you can freeze this dish. To freeze, let it cool first. Then, place it in a freezer-safe container. Cover it tightly to avoid freezer burn. It can last for up to three months. To thaw, move it to the fridge overnight. Reheat it gently on the stove or in the microwave. This dish pairs well with many sides. Try creamy mashed potatoes for a classic touch. Steamed asparagus adds a nice crunch. A fresh salad with lemon vinaigrette balances the richness. You can also serve it with crusty bread to soak up the sauce. This blog post covered a delicious salmon recipe with an easy creamy sauce. We looked at the key ingredients, cooking steps, and useful tips. You can customize this dish with different proteins and dietary options. Storing leftovers and reheating them properly keeps meals tasty. I hope these insights inspire you to create this scrumptious salmon at home. Enjoy your cooking adventure!$

Creamy Sun-Dried Tomato Tuscan Salmon

A delicious salmon dish cooked in a creamy sauce with sun-dried tomatoes and spinach.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

4 fillets salmon fillets (about 6 oz each)
1 cup fresh spinach, chopped
0.5 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
0.5 cup Parmesan cheese, grated
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Season the salmon fillets with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Reduce the heat to medium-low. Pour in the heavy cream, stirring constantly, and add the grated Parmesan cheese. Let the mixture simmer for about 2-3 minutes until the cheese melts and the sauce thickens.
Stir in the chopped sun-dried tomatoes and spinach into the cream sauce. Cook for an additional 2 minutes until the spinach wilts.
Return the salmon to the skillet, spooning the creamy sauce over the fillets. Let it cook for another minute to warm the salmon through.
Serve the salmon immediately, drizzled with the creamy sauce and garnished with fresh basil leaves.

Notes

Serve immediately for the best flavor.

Keyword creamy sauce, salmon, sun-dried tomatoes, Tuscan