Creamy Tuscan Salmon with Sun-Dried Tomatoes

Pan-seared salmon fillets nestled in a silky garlic cream sauce packed with sun-dried tomatoes, baby spinach, and fresh basil. Ready in under 30 minutes — impressive enough for guests, easy enough for a Tuesday.

Ingredients

Instructions

1. 1
   Pat salmon fillets dry with paper towels. Season generously on both sides with salt and black pepper.
2. 2
   Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side up and sear undisturbed for 4–5 minutes until a golden crust forms. Flip and cook another 3 minutes. Transfer to a plate.
3. 3
   Reduce heat to medium. Add remaining 1 tbsp oil and sauté garlic for 1 minute until fragrant. Add sun-dried tomatoes and cook 2 minutes more.

4. 4
   Pour in broth and deglaze the pan, scraping up any browned bits. Add heavy cream and Italian seasoning. Stir and bring to a gentle simmer.
5. 5
   Stir in Parmesan and red pepper flakes. Fold in baby spinach and cook just until wilted, about 1 minute. Taste and adjust seasoning.
6. 6
   Nestle salmon fillets back into the sauce. Spoon sauce over the top and simmer 2–3 minutes to heat through. Garnish with fresh basil and serve immediately with crusty bread, pasta, or rice.

Nutrition per Serving