Ingredients
- Salmon fillets: 2 (6-8 ounces each), skin on or off
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Cherry tomatoes: 1 pint, halved
- Spinach: 5 ounces, fresh
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Pat the salmon fillets dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Step 2: Place salmon fillets in the hot skillet, skin-side down (if using skin-on), and sear for 4-5 minutes until golden brown and crispy. Flip and cook for another 2-3 minutes, or until cooked through and flakes easily with a fork. Remove salmon from the skillet and set aside.
- Step 3: Reduce heat to medium. Add minced garlic and halved cherry tomatoes to the skillet and cook for 2-3 minutes, until the tomatoes begin to soften and release their juices.
- Step 4: Add fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
- Step 5: Pour in heavy cream and stir in Parmesan cheese and Italian seasoning. Bring to a simmer and let the sauce thicken for 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.
- Step 6: Gently place the cooked salmon fillets back into the skillet with the creamy Tuscan sauce. Spoon the sauce over the salmon and serve immediately over pasta, rice, or with crusty bread.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring the salmon is submerged in the sauce to prevent drying.
- For best results, gently reheat the salmon in the creamy sauce over low heat on the stovetop, adding a splash of cream or milk if needed.
- Serve this Tuscan salmon with a sprinkle of fresh basil and a squeeze of lemon for a bright, herby finish that complements the richness.
- Don't overcrowd the pan when searing the salmon; cook in batches if necessary to ensure a beautiful, even crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American