Creamy Tuscan Salmon
This Italian-inspired pan-seared salmon features a creamy sauce enriched with lemon and sun-dried tomatoes. It is a four-serving main course designed to be cooked in under twenty minutes.
Ingredients
- 1 pound fresh salmon · cut into 4 pieces
- Salt & pepper
- 1/4 tsp garlic powder
- Flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chicken broth or dry white wine
- 1 tsp lemon juice
- 1/4 cup sun-dried tomatoes
- 1 cup heavy/whipping cream
- 1-2 cup fresh baby spinach · packed
- 1 tbsp fresh basil · sliced thin
- parmesan cheese · Freshly grated
Preparation
- 1
Prep your salmon and sprinkle each piece on both sides with salt, pepper, and garlic powder, then dredge the salmon in flour.
- 2
Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes per side or until it has a nice crust (do not fully cook yet). Take the salmon out of the pan and set aside.
- 3
Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.
- 4
Stir in the cream and let it cook for a couple more minutes.
- 5
Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then return the fish to the pan. Cook for a few minutes until the salmon is cooked through and the sauce thickens slightly.
- 6
Serve with the fresh basil and parmesan if desired.
