Description
A rich and comforting salmon dish with a creamy garlic sauce featuring sun-dried tomatoes and spinach, ready in just 30 minutes. Perfect for busy weeknights when you want a restaurant-quality meal at home.
Ingredients
Scale
- 4 salmon fillets (about 6 oz / 170g each), skin-on or off
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (30g) unsalted butter
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/3 cup (about 50g) sun-dried tomatoes, chopped (packed in oil preferred)
- 3 cups (about 90g) fresh spinach
- 1 cup (240ml) heavy cream, full-fat
- 1/2 cup (about 50g) freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, place salmon fillets skin-side down if using skin-on. Cook without moving for 4-5 minutes until skin is crispy and golden.
- Flip the salmon and cook the other side for 2-3 minutes until just cooked through. Transfer salmon to a plate and tent with foil to keep warm.
- Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sun-dried tomatoes, stirring constantly for about 2 minutes until garlic is fragrant but not browned.
- Add fresh spinach and stir until wilted, about 2 minutes. Pour in heavy cream and sprinkle in Italian seasoning, salt, pepper, and red pepper flakes if using. Stir and let simmer gently for 3-4 minutes until sauce thickens slightly.
- Remove pan from heat and gradually stir in freshly grated Parmesan cheese until melted and sauce is smooth. If sauce is too thick, add a splash of water or broth to loosen.
- Return salmon fillets to the skillet, spoon sauce over the top, and warm together for 1-2 minutes. Plate salmon and spoon extra sauce and spinach on top.
Notes
Do not overcrowd the pan when searing salmon to ensure crispy skin. Use fresh garlic for best flavor. Let heavy cream come to room temperature before cooking to avoid sauce separation. Grate Parmesan fresh for a smoother sauce. Adjust sauce thickness by adding water or broth if needed. Sauce can be made ahead and reheated gently; cook salmon fresh for best texture. Avoid freezing as cream sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 520
- Sugar: 2
- Sodium: 450
- Fat: 38
- Saturated Fat: 15
- Carbohydrates: 5
- Fiber: 2
- Protein: 38
Keywords: salmon, creamy sauce, Tuscan, garlic, sun-dried tomatoes, spinach, quick dinner, easy recipe, weeknight meal