Description
A rich and flavorful dish featuring perfectly cooked salmon fillets smothered in a creamy Tuscan sauce made with sun-dried tomatoes, spinach, and Parmesan cheese.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 3-4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped (optional, for garnish)
Instructions
- Pat salmon fillets dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked through and flaky. Remove salmon from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and melt. Add diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and chopped sun-dried tomatoes, and cook for another minute until fragrant.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
- Stir in Parmesan cheese until melted and smooth.
- Add fresh spinach to the sauce and cook until wilted, about 1-2 minutes.
- Return the cooked salmon fillets to the skillet, spooning some of the sauce over them.
- Garnish with fresh basil if desired, and serve immediately.
Notes
- Use skin-on salmon for extra flavor and moisture, cooking skin-side down first.
- If you prefer a less rich sauce, you can substitute half of the heavy cream with milk, though the texture will be thinner.
- Ensure the broth is low sodium if watching salt intake.