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- 4 salmon fillets (about 6 oz each) - Salt and pepper, to taste - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup fresh spinach, chopped - 1/2 cup sun-dried tomatoes (in oil, drained and chopped) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Fresh basil leaves, for garnish When picking salmon, look for bright color and firm texture. Fresh salmon gives the best taste. Use good quality olive oil for a rich flavor. Minced garlic adds a nice kick. Spinach should be fresh and vibrant. Sun-dried tomatoes should be soft and flavorful. Heavy cream makes the sauce rich and creamy. Parmesan cheese adds saltiness and depth. Italian seasoning blends herbs for a perfect taste. Fresh basil leaves are a nice touch at the end. If you cannot find salmon, try any firm fish like trout or cod. For a lighter meal, use chicken breast instead of salmon. If you want a dairy-free option, use coconut cream and a vegan cheese substitute. You can swap out spinach for kale or arugula for a different green. If you don’t have sun-dried tomatoes, fresh cherry tomatoes can work too. Use garlic powder if you do not have fresh garlic. For a twist, add crushed red pepper for some heat! {{ingredient_image_1}} First, take your salmon fillets. Season both sides with salt and pepper. This adds great flavor. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil. Once hot, place the salmon in the skillet. Cook for about 5-6 minutes on each side. Look for a nice golden brown color. The salmon should be cooked through. When done, remove the salmon and set it aside. In the same skillet, lower the heat to medium. Add three minced garlic cloves. Sauté for about one minute until fragrant. Be careful not to burn the garlic. Next, add one cup of chopped spinach and half a cup of sun-dried tomatoes. Cook for 2-3 minutes until the spinach wilts. Pour in one cup of heavy cream. Stir in half a cup of grated Parmesan cheese and one teaspoon of Italian seasoning. Let this simmer for about 3-4 minutes. This allows the sauce to thicken a bit. Return the salmon fillets to the skillet. Spoon the creamy sauce over the fillets. Let them simmer together for about 2 more minutes. Once everything is warmed through, remove the skillet from the heat. Plate your salmon and drizzle the sauce on top. Add fresh basil leaves for garnish. Enjoy this dish with rice or crusty bread! To cook salmon perfectly, start with a thick fillet. A thicker piece cooks evenly. Heat your skillet well before adding the salmon. Cook each side for about 5-6 minutes. Check for a golden crust. The salmon should flake easily with a fork when done. If you want it medium-rare, cook for less time. Always let the salmon rest before serving to keep it juicy. To boost the cream sauce, add the garlic first. Sauté it until fragrant but not burnt. Then, add your spinach and sun-dried tomatoes. This gives the sauce a strong base. Use fresh cream for a rich texture. Parmesan cheese thickens the sauce and adds flavor. If you like spice, sprinkle in some red pepper flakes. This small touch can make a big difference. Make your dish look stunning with simple techniques. Use fresh basil leaves for a bright touch. Place the salmon on a bed of rice or pasta. This adds color and texture. Drizzle the creamy sauce over the salmon for a glossy finish. A sprinkle of extra Parmesan on top can impress guests. Don't forget to wipe the plate edges for a clean look! Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality sun-dried tomatoes for the best flavor in your creamy sauce. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork. Keep an eye on the cooking time to avoid overcooking. Customize Your Sauce: Feel free to add additional herbs like thyme or oregano to the cream sauce for extra depth of flavor. Perfect Side Pairings: Serve this dish with steamed asparagus or a light salad to balance the richness of the cream sauce. {{image_2}} You can add more veggies to this dish to boost flavor and nutrition. Try bell peppers, zucchini, or mushrooms. Just chop them up and sauté them with the garlic. Add these veggies right before the spinach. They will cook fast and add a nice crunch. Not in the mood for salmon? You can use chicken breasts or shrimp instead. For chicken, cook it until it reaches 165°F. For shrimp, just sauté them until they turn pink. Both options will still soak up that creamy sauce and taste amazing. Want to change the taste? You can play with herbs and spices. Add more garlic for a stronger flavor. Lemon juice gives a nice zing, too. A little red pepper flakes will add heat if you like spicy dishes. Adjust these ingredients to make the dish your own. After enjoying your creamy Tuscan salmon, let it cool. Place the leftovers in an airtight container. Store it in the fridge. It stays good for up to three days. Make sure to cover it well. This keeps the salmon moist and tasty. When you’re ready to eat leftovers, reheat gently. Use a skillet over low heat. Add a splash of cream or water to keep it from drying out. Heat for about 5 minutes, stirring occasionally. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the salmon tender. If you want to save some for later, freezing works well. Wrap the salmon tightly in plastic wrap. Then, place it in a freezer-safe bag. It can freeze for up to three months. To thaw, move it to the fridge overnight. Reheat gently as mentioned before. This way, you can enjoy creamy Tuscan salmon any time! You can serve Creamy Tuscan Salmon with many side dishes. It pairs well with: - Steamed rice - Crusty bread - Garlic mashed potatoes - Roasted vegetables - A fresh green salad These sides soak up the sauce and enhance the meal's flavor. Yes, you can prep Creamy Tuscan Salmon ahead of time. Cook the salmon and sauce, then store them separately. Keep them in the fridge for up to two days. When ready to serve, just reheat and combine. This makes it easy for busy weeknights or impressing guests. You can customize this recipe for dietary needs. For gluten-free, ensure the broth and toppings are gluten-free. For dairy-free, use coconut cream in place of heavy cream and skip the cheese. Adjust seasonings to maintain flavor while meeting needs. Absolutely! To make a lighter version, use skinless salmon fillets. Substitute heavy cream with half-and-half or Greek yogurt. This will cut down fat but still keep the creaminess. You can also use less oil when cooking. Many flavors enhance Creamy Tuscan Salmon. Consider adding: - Lemon juice for brightness - Capers for saltiness - Fresh herbs like dill or parsley for freshness - A dash of red pepper flakes for heat These flavors can elevate the dish and make it even more exciting. This blog post covered how to make Creamy Tuscan Salmon with ease. We looked at the ingredients, tips for cooking, and ways to make it your own. Remember to store leftovers properly for later enjoyment. My final thought is that cooking can be simple and fun. Try these steps and enjoy a delicious meal!

Creamy Tuscan Salmon with Sun-Dried Tomatoes & Spinach

A delicious and creamy salmon dish with sun-dried tomatoes and spinach, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 fillets salmon (about 6 oz each)
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1 2 cup sun-dried tomatoes (in oil, drained and chopped)
  • 1 cup heavy cream
  • 1 2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • for garnish fresh basil leaves

Instructions
 

  • Start by seasoning both sides of the salmon fillets with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and set it aside.
  • In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.
  • Add the chopped spinach and sun-dried tomatoes to the skillet. Cook for another 2-3 minutes, or until the spinach is wilted.
  • Pour in the heavy cream and add the grated Parmesan cheese and Italian seasoning. Stir well to combine and allow the sauce to simmer for 3-4 minutes, letting it thicken slightly.
  • Return the salmon fillets to the skillet, spooning the creamy sauce over the top to coat the fillets evenly. Let them simmer together for about 2 more minutes.
  • Once everything is warmed through, remove from heat. Plate the salmon and drizzle the creamy sauce from the skillet over the top.

Notes

Garnish the dish with fresh basil leaves for a pop of color. Serve over a bed of steamed rice or alongside crusty bread to soak up the delicious sauce.
Keyword creamy, Italian, quick dinner, salmon