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To make Creamy Tuscan Salmon, you will need the following ingredients: - 4 salmon fillets (approximately 6 oz each) - Salt and freshly ground black pepper, to taste - 1 tablespoon extra virgin olive oil - 3 cloves garlic, minced - 1 cup fresh spinach, roughly chopped - 1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning blend - Fresh basil leaves, for a vibrant garnish Each ingredient plays a key role in the final dish. The salmon is the star, providing rich flavor and healthy fats. Olive oil helps sear the fish perfectly. Garlic adds depth and fragrance. Fresh spinach brings color and nutrition. Sun-dried tomatoes add a sweet and tangy kick. Heavy cream creates the luscious sauce, while Parmesan cheese thickens and enriches it. Italian seasoning ties the flavors together. Finally, salt and pepper enhance every bite, and fresh basil gives a burst of freshness for garnish. Choosing quality ingredients is essential for a delightful meal. When shopping, look for fresh salmon fillets with a bright color and no fishy smell. Fresh basil should be vibrant and fragrant. These little details will elevate your dish and make it shine. Enjoy gathering everything you need to create this delicious meal! {{ingredient_image_2}} Seasoning the salmon fillets Start by sprinkling salt and freshly ground black pepper on both sides of each salmon fillet. This simple step adds great flavor. Use enough seasoning to cover the fish evenly. Searing the salmon in the skillet Next, heat one tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, place the seasoned salmon fillets in the pan. Sear each side for 5 to 6 minutes. You want a nice golden crust. When cooked through, transfer the salmon to a plate and keep warm. Sautéing garlic and adding spinach In the same skillet, lower the heat to medium. Add three minced garlic cloves to the pan. Sauté for about one minute until you smell the garlic. Stir often to avoid burning. Then, add one cup of roughly chopped fresh spinach. Cook for 2 to 3 minutes, stirring until the spinach wilts. Incorporating sun-dried tomatoes and cream Once the spinach has wilted, add half a cup of coarsely chopped sun-dried tomatoes. Then, pour in one cup of heavy cream. Stir the mixture well. Let it simmer for 3 to 4 minutes. This helps the sauce thicken and blend the flavors. Mixing in Parmesan cheese and seasoning Next, add half a cup of freshly grated Parmesan cheese. Also, sprinkle in one teaspoon of Italian seasoning blend. Mix everything together until well combined. Returning salmon to the skillet for final simmering Now, gently place the seared salmon fillets back into the skillet. Spoon the creamy sauce generously over each fillet. Allow everything to simmer for another 2 minutes. This lets the salmon soak up the rich flavors of the sauce. To get a great sear, heat your skillet before adding the salmon. Use medium-high heat and add olive oil. The oil should shimmer, showing it’s hot enough. Place the salmon fillets in the skillet without crowding them. This helps them sear nicely. Sear each side for 5-6 minutes until golden brown. Make sure not to move them around too much. This lets them form a crust. Overcooking can dry out your salmon. Look for an internal temperature of 145°F. Use a food thermometer for accuracy. Try adding herbs like dill or parsley for a twist. You can also use smoked paprika for a different taste. When choosing sun-dried tomatoes, look for ones packed in oil. They are richer in flavor and help keep the dish moist. If you prefer a bit of tang, consider using sun-dried tomatoes that are marinated in herbs. This adds extra depth to your dish. For a beautiful finish, garnish with fresh basil leaves. This adds color and a fresh flavor. You can also place the salmon on a bed of creamy risotto or pasta. Serve it with steamed veggies for a complete meal. Fresh bread works great too, perfect for soaking up the creamy sauce. A well-plated dish makes it feel special. Don’t be afraid to be creative with your presentation! Pro Tips Perfectly Cooked Salmon: Use a meat thermometer to ensure your salmon reaches an internal temperature of 145°F for the best texture and safety. Enhance the Flavor: Marinate the salmon for 30 minutes in lemon juice and herbs before cooking to infuse extra flavor. Make it Lighter: Substitute half of the heavy cream with Greek yogurt for a lighter, tangy version of the creamy sauce. Customize the Sauce: Feel free to add in other vegetables like bell peppers or mushrooms for added texture and flavor in the cream sauce. {{image_4}} You can change the fish if you like. Try using cod or tilapia instead of salmon. Both options work well with the creamy sauce. If you want a dairy-free dish, use coconut cream or cashew cream. Both alternatives give a rich texture without dairy. Add lemon zest to your sauce for a bright taste. The zest wakes up the dish and adds freshness. You can also try different herbs like dill or thyme. Each herb brings its own unique flavor to the dish, making it your own. You can bake the salmon instead of searing it. Bake it at 375°F for about 15-20 minutes. This method gives a tender, flaky texture. If you want a smoky flavor, grill the salmon. Grilling adds a delicious char that pairs well with the creamy sauce. To keep your creamy Tuscan salmon fresh, store it in the fridge. Place the salmon in an airtight container. Make sure it cools down first. This keeps it tasty for up to three days. If you have more than you can eat, freeze it. Wrap the salmon tightly in plastic wrap, then put it in a freezer bag. This way, it will stay good for up to three months. When you want to enjoy your leftovers, you can use either the oven or the microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the salmon in a baking dish and cover it with foil. Heat for about 15 minutes. This keeps the salmon moist. The microwave is quicker, but it can dry out the fish. If you use it, warm the salmon in 30-second bursts. Stir the creamy sauce to keep it flavorful. Avoid high heat to keep the cream from separating. Yes, you can use frozen salmon. Just be sure to thaw it first. Place the salmon in the fridge overnight or submerge it in cold water for about an hour. Once thawed, pat it dry with a paper towel. This helps the salmon sear nicely when you cook it. Thawing evenly also ensures that the salmon cooks well in the pan. If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free choice, try coconut cream or cashew cream. Each of these options offers a different flavor profile. Keep in mind that using a substitute may change the dish's creaminess. The salmon is done when it flakes easily with a fork and is opaque throughout. You can also use a meat thermometer. The internal temperature should reach 145°F (63°C). If you press the fillet, the flesh should feel firm but not dry. Remember, salmon continues to cook slightly after you remove it from the heat. This post shared a simple salmon recipe with tasty tips and variations. You learned how to prepare salmon, make a creamy sauce, and combine them for a delicious dish. Plus, I gave storage tips and answered common questions. In closing, cooking salmon at home is easy and fun. You can customize flavors and impress others. Enjoy your meal!

Creamy Tuscan Salmon with Sun-Dried Tomatoes & Spinach

A delicious salmon dish featuring a creamy sauce with sun-dried tomatoes and spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 4 fillets salmon (approximately 6 oz each)
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup sun-dried tomatoes in oil, drained and coarsely chopped
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning blend
  • for garnish Fresh basil leaves

Instructions
 

  • Generously sprinkle both sides of the salmon fillets with salt and freshly ground black pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Sear the salmon fillets for about 5-6 minutes on each side until golden brown and cooked through, then transfer to a plate.
  • In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 1 minute until fragrant.
  • Add the roughly chopped spinach and chopped sun-dried tomatoes to the skillet, cooking for an additional 2-3 minutes until the spinach has wilted.
  • Gradually pour in the heavy cream, stirring continuously. Add the grated Parmesan cheese and Italian seasoning blend, mixing until well combined. Simmer gently for 3-4 minutes to thicken the sauce.
  • Return the seared salmon fillets to the skillet, spooning the creamy sauce over each fillet. Let simmer for an additional 2 minutes.
  • Carefully remove the skillet from the heat and plate each salmon fillet, drizzling the creamy sauce over the top.

Notes

For an eye-catching presentation, garnish with fresh basil leaves and serve with rice or crusty bread.
Keyword creamy, salmon, spinach, sun-dried tomatoes, Tuscan