Creamy Tuscan Salmon
Tender pan-seared salmon simmered in a creamy garlic parmesan sauce with spinach and sun-dried tomatoes. This easy one-skillet dinner is rich, comforting, and perfect for weeknights or Lent meals.
Servings: 5 servings
Calories: 340kcal
Ingredients
- 2 pounds salmon boneless, skin on
- 3 Tablespoons grated parmesan cheese
- ½ cup spinach
- 1 onion chopped
- 2 cloves garlic chopped
- ⅓ cup heavy cream
- 1 cup broth fish or vegetable broth both work
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 slices oil packed sun-dried tomatoes chopped
- 2 Tablespoons parsley chopped
- Oil for pan if needed
Instructions
- Heat a skillet over medium heat. Add a little oil if needed and sear 2 pounds salmon 4 minutes per side until lightly golden. Transfer to a plate. (If the pan is crowded, sear it in two batches.)
- In the same pan, cook 1 onion over low heat about 5 minutes until soft. Add 2 cloves garlic and cook 1 minute.
- Pour in 1 cup broth and add 3-4 slices oil packed sun-dried tomatoes.
- Stir in ⅓ cup heavy cream and bring to a gentle boil.
- Add ½ cup spinach, 3 Tablespoons grated parmesan cheese, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer 2 minutes until slightly thickened.
- Return salmon to the skillet, cover, and cook 5–7 minutes until salmon flakes easily with a fork.
- Sprinkle with 2 Tablespoons parsley and serve.
Notes
- Salmon is done when it flakes easily and turns opaque.
- Avoid overcooking or it may become dry.
- If sauce thickens too much, add a splash of broth.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 5g | Protein: 38g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 562mg | Potassium: 995mg | Fiber: 1g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg
