This Creamy Garlic Tuscan Salmon is a delicious dish that’s easy to make! Fresh salmon is cooked to perfection and smothered in a rich garlic sauce with sun-dried tomatoes and spinach.
It’s like a cozy Italian dinner right at home! I love serving it with pasta or a simple salad. It’s a surefire way to impress anyone at the dinner table. Yum! 🍽️
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best here. If you can’t find salmon, you can use trout or even chicken breasts for a different twist. Make sure to adjust the cooking time accordingly, as chicken will take longer to cook.
Sun-Dried Tomatoes: They add a delightful tangy flavor. If you don’t have them, try using fresh cherry tomatoes or roasted red peppers. If using fresh tomatoes, sauté them a bit longer to soften.
Heavy Cream: This creates the creaminess in the dish. If you want a lighter option, you can use half-and-half, or for dairy-free, try coconut milk or a cashew cream for similar richness.
Spinach: Fresh baby spinach is ideal, but you can substitute it with kale or even frozen spinach (thawed and excess water squeezed out) if fresh isn’t available.
What’s the Best Way to Ensure My Salmon is Perfectly Cooked?
Cooking salmon can be intimidating, but with these tips, you’ll get it right every time! Start with room temperature fillets; let them sit out for about 15 minutes before cooking.
- Preheat your skillet on medium-high heat and make sure it’s hot before adding the oil.
- Cook the salmon skin-side down first (if it has skin) for crispy skin, or simply cook on the first side unless using filets without skin.
- Cook for 4-5 minutes on each side or until the salmon reaches an internal temperature of 145°F. It should flake easily with a fork when done!
- If unsure, slightly undercooking it is generally better; it will continue to cook in the sauce when combined.
Creamy Garlic Tuscan Salmon
Ingredients:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5-6 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (preferably not in oil, or drained well if in oil)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- Fresh parsley, chopped for garnish
- Optional: crusty garlic bread for serving
Time Needed:
This recipe will take about 30 minutes, including prep and cooking time. In just half an hour, you’ll have a delicious, creamy garlic Tuscan salmon ready to serve!
Instructions:
1. Prepare Salmon:
Start by patting the salmon fillets dry with paper towels. This will help them sear better. Season both sides generously with salt and black pepper to enhance the flavor.
2. Cook Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the salmon fillets carefully. Cook for about 4-5 minutes on each side, or until they are nicely browned and cooked through. When cooked, remove the salmon from the skillet and set it aside on a plate.
3. Make Sauce Base:
In the same skillet, lower the heat to medium and add the butter. Once the butter has melted, add the minced garlic and chopped onion. Sauté for 2-3 minutes, stirring frequently until the garlic is fragrant and the onions are softened.
4. Add Sun-Dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes and continue cooking for another minute to let their flavors meld with the rest of the ingredients.
5. Create Creamy Sauce:
Pour the heavy cream and chicken or vegetable broth into the skillet. Gently bring this mixture to a simmer. Let it cook for about 3-4 minutes, stirring occasionally, until the sauce has slightly thickened.
6. Add Cheese and Spinach:
Now, add the grated Parmesan cheese into the sauce, stirring until it’s melted and well combined. Then, toss in the fresh baby spinach, stirring until it’s wilted, which should take about 1-2 minutes.
7. Combine and Serve:
Return the cooked salmon to the skillet, spooning some of that creamy sauce and spinach over the top. Heat everything together for another 1-2 minutes, making sure the salmon is warmed through but not overcooked.
8. Garnish and Enjoy:
Finally, sprinkle the chopped parsley over the salmon and sauce for a fresh touch. Serve immediately, and feel free to pair it with some crusty garlic bread to enjoy all that delicious sauce!
This Creamy Garlic Tuscan Salmon is a delightful meal, perfect for a cozy dinner or an evening with friends. Enjoy the rich flavors that come together in this wonderful dish!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely before cooking. The best way to thaw salmon is to place it in the refrigerator overnight or to submerge it in a sealed plastic bag in cold water for about an hour. Pat it dry before seasoning and cooking.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or even a plant-based alternative like coconut milk. Just keep in mind that different substitutes can alter the flavor and texture slightly, so choose one that suits your taste!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and cook the salmon ahead of time. Store the salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, gently reheat on the stove, adding a splash of cream if the sauce has thickened too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to heat evenly without overcooking the salmon.
