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Creamy Tuscan Salmon Recipe - Restaurant-Style Garlic Sun-Dried Tomato Dish

Experience restaurant-quality dining at home with this incredible Creamy Tuscan Salmon featuring rich garlic, sun-dried tomatoes, and fresh spinach in a luxurious cream sauce that complements perfectly seared salmon fillets. Ready in just 25 minutes, this versatile dish transforms simple ingredients into an extraordinary meal that's perfect for weeknights yet impressive enough for company.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

Instructions
  1. Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  2. Place salmon fillets skin-side up (if skin-on) and sear for 3-4 minutes until golden brown. Flip carefully and cook for another 2-3 minutes. Remove salmon from skillet and set aside.
  3. Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30 seconds until fragrant but not browned.
  4. Add sun-dried tomatoes and cook for 1 minute to release their flavors. Pour in heavy cream and bring to a gentle simmer.
  5. Stir in Parmesan cheese until melted and smooth. Add Italian seasoning, salt, and pepper. Adjust seasoning to taste.
  6. Add fresh spinach and cook for 1-2 minutes until wilted. Return salmon fillets to the skillet, spooning sauce over the top.
  7. Simmer for 2-3 minutes until salmon is cooked through and sauce has thickened slightly. Garnish with fresh basil before serving.

Notes

Don't overcrowd the skillet: Cook salmon in batches if necessary to ensure proper searing and browning. Use room temperature salmon: This prevents the cream sauce from cooling down too quickly when you return the salmon to the pan. Adjust cream consistency: If your sauce is too thick, add a tablespoon of vegetable broth or water. If too thin, simmer for an extra minute. Freshly grated Parmesan: Always use freshly grated Parmesan rather than pre-shredded for the smoothest, creamiest sauce.