Description

Tender, flaky salmon is pan-seared to perfection and smothered in a rich, garlicky Parmesan cream sauce with sun-dried tomatoes and spinach. This Tuscan Salmon is an easy yet restaurant-quality dish, perfect for a quick weeknight dinner or a special occasion!

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Ingredients

For the Salmon:

Salmon Fillets (4, about 6 oz each) – Fresh or frozen (thawed).
Salt & Black Pepper (to taste) – Enhances the flavor.
Garlic Powder (½ tsp) – Adds a deeper taste.
Paprika (½ tsp) – For a subtle smoky flavor.
Olive Oil (2 tbsp) – For searing the salmon.

For the Parmesan Cream Sauce:

Unsalted Butter (2 tbsp) – A rich base for the sauce.
Garlic (3 cloves, minced) – The star of Tuscan flavors.
Sun-Dried Tomatoes (½ cup, chopped) – Adds a sweet, tangy depth.
Chicken Broth (½ cup) – Creates a flavorful base.
Heavy Cream (1 cup) – Makes the sauce silky smooth.
Parmesan Cheese (¾ cup, grated) – Melts beautifully into the sauce.
Fresh Spinach (2 cups, roughly chopped) – Adds color and nutrients.
Italian Seasoning (1 tsp) – A perfect blend of herbs.
Red Pepper Flakes (¼ tsp, optional) – For a little kick.

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Instructions

1. Season & Sear the Salmon
Pat salmon fillets dry and season with salt, black pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

2. Sauté Garlic & Sun-Dried Tomatoes
In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, sautéing for 1–2 minutes until fragrant.

3. Make the Parmesan Cream Sauce
Pour in chicken broth and let it simmer for 2 minutes. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for another 3–4 minutes until the sauce thickens.

4. Add Spinach & Return Salmon
Stir in fresh spinach and let it wilt. Return the salmon fillets to the skillet, spooning the sauce over them. Simmer for 2 minutes to blend flavors.

5. Serve & Enjoy!
Serve warm over pasta, mashed potatoes, or rice. Garnish with extra Parmesan and fresh basil if desired.

Notes

Don’t Overcook the Salmon: Remove it when it reaches 130–135°F (it will continue cooking off the heat).
Use Freshly Grated Parmesan: It melts better than pre-packaged versions.
Adjust Sauce Thickness: Add more broth if too thick or simmer longer if too thin.