Description
This delicious creamy Tuscan salmon is easy, quick and packed full of flavour. Perfectly pan-seared salmon cooked in a creamy sauce full of flavour from garlic and sundried tomatoes.
Ingredients
Scale
- 4 salmon fillets
- ½ cup sundried tomatoes, chopped
- 2 tbsp butter
- 2 cups spinach
- 150 ml half and half
- 4 cloves garlic
- 2 tbsp oil
- ½ cup chicken stock
- ½ tsp cayenne pepper
- 1 tsp dried basil
- Salt and pepper
Instructions
- Step: Pat the salmon dry with a kitchen towel, then season with salt and pepper
- Step: Heat up oil in a skillet on medium-high heat, carefully add the salmon, skin side down and cook for 4 minutes on each side. Once it is nice and golden on the edges, remove the salmon from the pan and set aside.
- Step: Add butter to the pan and leave to melt, add chopped garlic and sundried tomatoes, stir for about a minute or two to release their flavours.
- Step: Add chicken broth to the sauteed garlic and tomatoes and simmer for about a minute. Carefully pour in the cream and stir to combine, reduce the heat and bring to boil for about a minute or two. Stir in cayenne pepper and basil leaves if using.
- Step: Add the spinach, stir into the sauce and leave to wilt (about 30 seconds or less) then stir to combine.
- Step: Return the salmon back into the sauce and allow it to simmer for 1 minute, spoon the sauce over the fish, take it off the heat and serve warm.
Notes
Let the salmon come to room temperature before cooking for even cooking. Pat the fish dry to reduce splatter and make the skin crispy. If you prefer, remove the skin before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 442 kcal
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 123 mg
Keywords: creamy salmon, creamy Tuscan salmon, tuscan salmon