Description
A symphony of flavors featuring buttery salmon enriched with a creamy sun-dried tomato sauce and fresh spinach, bringing the essence of Tuscany to your table.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a heavy skillet over medium heat.
- Season the salmon fillets, then place skin-side down in the skillet.
- Sear for 4-5 minutes until crispy, then flip and cook for another 4-5 minutes.
- Remove the fillets and let them rest.
- Sauté the garlic in the same skillet with the butter until fragrant.
- Add sun-dried tomatoes and cook for 2-3 minutes, then fold in spinach until wilted.
- Pour in the heavy cream, bringing to a gentle simmer.
- Gradually add Parmesan cheese, stirring until it melts into a sauce.
- Return the salmon to the skillet, spooning sauce over the top.
- Garnish with fresh basil and serve immediately.
Notes
Allow salmon to come to room temperature before cooking for even doneness. Make-ahead tips include preparing the sauce a few hours in advance.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 475
- Sugar: 4g
- Sodium: 350mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg