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Creamy Tuscan Salmon with Sun-Dried Tomatoes – Easy 30-Minute Dinner

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A quick and easy 30-minute creamy Tuscan salmon with sun-dried tomatoes, perfect for busy weeknights or entertaining. This restaurant-quality dish features perfectly seared salmon in a rich, velvety sauce with spinach and Parmesan.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each, skin-on or skinless)
  • Salt and black pepper (freshly ground, to taste)
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic (minced)
  • 1/2 cup sun-dried tomatoes (julienned or roughly chopped, packed in oil, drained)
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 3 cups fresh spinach (baby spinach, roughly chopped)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper (to taste)
  • Fresh parsley (chopped, for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Take salmon fillets out of the fridge about 15 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
  2. Place a large skillet over medium-high heat and add olive oil. Let it get hot until it shimmers, about 2 minutes.
  3. Carefully place salmon fillets in the pan, skin-side down if using skin-on. Cook for 4-5 minutes without moving them. Flip gently with tongs and cook for another 3-4 minutes on the other side. Internal temperature should reach 145°F. Transfer salmon to a plate and tent loosely with foil.
  4. Reduce heat to medium. Add butter to the same pan and let it melt, scraping up browned bits. Add minced garlic and cook for about 30 seconds until fragrant.
  5. Add sun-dried tomatoes and stir for about a minute.
  6. Pour in heavy cream and chicken broth, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Cook for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.
  7. Sprinkle in grated Parmesan cheese and stir until melted completely into the sauce, about 1 minute.
  8. Add fresh spinach in handfuls, stirring gently until each batch wilts before adding more, about 2-3 minutes total.
  9. Stir in dried oregano and red pepper flakes if using. Taste and adjust salt and pepper as needed.
  10. Gently place seared salmon fillets back into the pan, nestling them into the sauce. Spoon some sauce over each fillet. Let everything simmer together for 2-3 minutes.
  11. Remove from heat. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Notes

Pat salmon dry for a good sear. Don’t move salmon too early; let it develop a golden crust. Use room temperature cream to prevent sauce from breaking. Taste sauce as you go and adjust seasoning. For dairy-free, substitute heavy cream with full-fat coconut cream and use dairy-free Parmesan. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.

Nutrition

Keywords: creamy Tuscan salmon, sun-dried tomatoes, 30-minute dinner, salmon recipe, Italian salmon, easy dinner, weeknight meal

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