Creamy Tuscan Salmon
This creamy Tuscan salmon recipe features a flavorful cream sauce with sun-dried tomatoes, spinach, garlic, and a kiss of lemon juice.
Equipment
- skillet
Ingredients
- 1 pound fresh salmon cut into 4 pieces
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- ¼ cup sun-dried tomatoes
- 1 cup heavy/whipping cream
- 1-2 cups fresh baby spinach (packed)
- 1 tablespoon fresh basil sliced thin (optional)
- Freshly grated parmesan cheese (optional)
Instructions
- Prep your salmon and sprinkle each piece on both sides with salt & pepper and garlic powder, then dredge the salmon in flour.
- Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook - it should not be fully cooked yet). Take the salmon out of the pan and set aside.
- Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.
- Stir in the cream and let it cook for a couple more minutes.
- Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.
- Serve with the basil and fresh parmesan if desired.
Notes
Using oil-packed sun-dried tomatoes tends to taste more concentrated. If using a variety not packed in oil, you may want to add more if desired.
Nutrition
Serving: 1pieceCalories: 453kcalCarbohydrates: 6gProtein: 26gFat: 37gSaturated Fat: 17gCholesterol: 151mgSodium: 270mgPotassium: 1061mgFiber: 2gSugar: 1gVitamin A: 6668IUVitamin C: 27mgCalcium: 114mgIron: 3mg
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