Creamy Tuscan Salmon with Spinach and Sun-Dried Tomatoes

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 4 skin-on salmon fillets (6 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/3 cup sun-dried tomatoes in oil, drained and sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium chicken or vegetable broth
• 3/4 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 tsp Italian seasoning
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Pat salmon fillets dry and season both sides with salt, pepper, and paprika. Heat olive oil in a large nonstick or stainless skillet over medium-high heat until shimmering.
2. 2Place salmon skin-side up and sear 3–4 minutes until a deep golden crust forms. Flip carefully and cook skin-side down 2 minutes more; transfer to a plate (center will still be slightly underdone).
3. 3Reduce heat to medium, add butter to the same skillet, then stir in garlic and sun-dried tomatoes; cook 45–60 seconds until fragrant. Add cherry tomatoes and Italian seasoning; cook 2 minutes until tomatoes begin to soften.
4. 4Pour in broth and scrape up browned bits. Stir in heavy cream and bring to a gentle simmer for 2 minutes until slightly thickened.
5. 5Stir in Parmesan until melted and smooth, then add spinach by the handful, wilting it into the sauce, about 1–2 minutes. Finish with lemon juice and taste for salt.
6. 6Nestle the salmon fillets back into the sauce skin-side down. Spoon sauce over the tops, cover, and simmer on low 3–4 minutes until salmon flakes easily and reaches 125–130°F for medium.
7. 7Uncover, sprinkle with parsley, and let rest off heat 2 minutes. Serve each fillet with a generous ladle of creamy Tuscan sauce over rice, mashed potatoes, or crusty bread.