One-Pan Creamy Tuscan Salmon

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 (6 oz each) skinless salmon fillets
• 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
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 tsp Italian seasoning
• 1/4 cup fresh basil, chopped

Instructions

1. 1Pat the salmon fillets completely dry with paper towels, then season both sides evenly with the salt, black pepper, and paprika. Let them sit at room temperature for 10 minutes while you prep the remaining ingredients.
2. 2Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers, about 1 minute. Place the salmon fillets presentation-side down and sear without moving for 3–4 minutes until a deep golden crust forms.
3. 3Flip the fillets carefully with a fish spatula and cook the second side for 2 minutes more. Transfer the salmon to a clean plate; it will finish cooking in the sauce later.
4. 4Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 30–45 seconds until fragrant but not browned.
5. 5Add the chopped sun-dried tomatoes and halved cherry tomatoes. Cook, stirring occasionally, for 2–3 minutes until the cherry tomatoes begin to soften and release juices.
6. 6Pour in the heavy cream and chicken broth, then sprinkle in the Italian seasoning. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
7. 7Stir in the grated Parmesan until fully melted and the sauce thickens slightly, about 2 minutes. Taste and adjust salt if needed.
8. 8Add the baby spinach in handfuls, stirring until just wilted, 1–2 minutes. Nestle the seared salmon fillets back into the sauce, spooning some over the tops.
9. 9Cover the skillet and simmer on low heat for 3–4 minutes until the salmon reaches 145°F in the thickest part and flakes easily with a fork.
10. 10Remove from heat, scatter the fresh basil over everything, and let rest 2 minutes. Serve each fillet with a generous ladle of the creamy tomato-spinach sauce.