Creamy Tuscan Salmon made in one skillet with garlic, sun-dried tomatoes, spinach, and a rich cream sauce.

Scale

4 salmon fillets (about 6 oz each)

1 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/3 cup sun-dried tomatoes, chopped

1 tsp Italian seasoning

1/4 cup grated Parmesan cheese

2 cups fresh baby spinach

Cook Mode Prevent your screen from going dark

1. Season the salmon fillets evenly with salt and black pepper.

2. Heat olive oil in a large skillet over medium heat and sear salmon for 3-4 minutes per side until golden; remove and set aside.

3. In the same skillet, add garlic and cook for about 30 seconds until fragrant.

4. Stir in heavy cream, chicken broth, sun-dried tomatoes, and Italian seasoning; bring to a gentle simmer.

5. Add Parmesan cheese and stir until the sauce slightly thickens, about 2-3 minutes.

6. Add spinach and cook until just wilted, then return salmon to the skillet and simmer 2-3 minutes until cooked through.

Keep the heat gentle so the cream sauce stays smooth and creamy.