Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Optional: Crushed red pepper flakes for a bit of heat
If you don’t have sun-dried tomatoes on hand, cherry tomatoes work as a fresh substitute. And for a lighter option, feel free to swap the heavy cream with half-and-half.
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for 4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Add the sun-dried tomatoes and Italian seasoning. Let the mixture simmer for 3-4 minutes until slightly thickened.
- Stir in the spinach leaves and cook until wilted, about 2 minutes.
- Reduce the heat to low and return the salmon fillets to the skillet. Spoon the sauce over the salmon and let it cook for an additional 2 minutes to heat through.
- Sprinkle Parmesan cheese over the top, allowing it to melt into the sauce.
- Garnish with fresh basil leaves and, if desired, a pinch of crushed red pepper flakes for some heat.
Remember, cooking is a dance, not a race. Adjust the seasoning as you go, and don’t be afraid to make it your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Tuscan Salmon Skillet, recipe, cooking, food
