Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes

If you’re looking for a quick and tasty dinner, Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes is a perfect choice. This dish brings together the rich flavors of salmon, creamy sauce, and vibrant spinach for a meal that’s both delicious and satisfying.

Why Make This Recipe

This recipe is great for busy weeknights. It’s easy to prepare and cooks in one skillet, which means less cleanup. The combination of garlic, sun-dried tomatoes, and cream creates a savory sauce that makes the salmon flavorful and juicy. Plus, it’s a healthy option packed with omega-3 fatty acids from the salmon and nutrients from the spinach.

How to Make Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes

Ingredients:

• 3 salmon fillets
• 2 teaspoons of olive oil
• 2 tablespoons of butter
• 5 cloves of garlic, minced
• 1 small yellow onion, finely diced
• 1/3 cup of vegetable broth
• 5 ounces of sun-dried tomatoes, drained of oil
• 1 3/4 cups of heavy cream
• Salt and pepper, to taste
• 3 cups of baby spinach leaves
• 1/2 cup of grated Parmesan cheese
• 1 tablespoon of fresh parsley, finely chopped

Directions:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add minced garlic and diced onion, and sauté until fragrant.
3. Pour in the vegetable broth and bring to a simmer.
4. Stir in the sun-dried tomatoes and heavy cream.
5. Season with salt and pepper to taste.
6. Add the spinach and cook until wilted.
7. Place the salmon fillets in the skillet, cooking until they are cooked through.
8. Sprinkle with grated Parmesan and parsley before serving.

How to Serve Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes

Serve this dish warm. It goes well with a side of rice, pasta, or crusty bread to soak up the creamy sauce. You can also serve it with a fresh green salad for extra crunch.

How to Store Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes

If you have leftovers, let the salmon cool completely. Then, transfer it to an airtight container and store it in the fridge. It will last for 2-3 days. Reheat gently on the stove or in the microwave before serving.

Tips to Make Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes

• Make sure your skillet is hot enough before adding the salmon. This helps to get a nice sear.
• Feel free to adjust the amount of garlic to your liking. If you love garlic, add more!
• You can substitute the heavy cream with half-and-half for a lighter version, although it may not be as creamy.

Variation

For a different twist, try adding some mushrooms or bell peppers to the skillet along with the onion. You can also use different types of fish like chicken or shrimp if you prefer.

FAQs

Q1: Can I use frozen salmon for this recipe?
A1: Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking for even cooking.

Q2: What can I use instead of sun-dried tomatoes?
A2: If you don’t have sun-dried tomatoes, you can use roasted red peppers as a substitute. They will add a slightly different flavor but will still work great.

Q3: Is this recipe good for meal prep?
A3: Yes! This dish can be made ahead and stored in the fridge. Just reheat when ready to eat.