Creamy Tuscan Salmon
This Tuscan salmon features pan seared salmon filets topped with a delicious cream sauce with sun dried tomatoes and spinach.
Servings: 4
Calories: 693kcal
Ingredients
- 1½ pounds salmon skin removed and cut into filets
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4 cloves garlic minced
- ⅓ cup sun-dried tomatoes chopped
- 1 cup heavy cream
- ½ cup chicken stock
- 3 cups fresh spinach
- 1 cup Parmesan cheese finely grated
- 1 Tablespoon chopped fresh parsley for garnish
Instructions
- Set a large skillet over medium-high heat and add the olive oil. Season the salmon with salt and pepper, then cook on each side for 3-5 minutes until cooked through. Transfer the salmon to a plate and set aside.
- Reduce the heat to medium. In the same pan, melt the butter, then add the garlic and sun-dried tomatoes. Cook for 1 minute, stirring frequently to avoid burning.
- Add the chicken stock and scrape up any brown bits from the bottom of the pan. Stir in the cream and bring to a simmer, then gradually stir in the Parmesan cheese.
- Add the spinach and reduce the heat to maintain a gentle simmer. Cook for another 1-2 minutes until the spinach has wilted and the sauce has thickened.
- Add the salmon back to the pan and cook for another 1-2 minutes to reheat the salmon. Garnish with chopped parsley and grated Parmesan cheese and serve immediately.
Notes
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a baking dish in a 325°F oven for 7-8 minutes or until warmed through. You can reheat individual portions in the microwave, but the sauce may separate.
Nutrition
Calories: 693kcal | Carbohydrates: 10g | Protein: 48g | Fat: 42g | Fiber: 1g | Sugar: 4g