Description
A rich and flavorful Creamy Garlic Butter Tuscan Salmon recipe featuring tender salmon fillets cooked in a luscious sauce made with garlic, heavy cream, sun-dried tomatoes, spinach, and Parmesan cheese. This easy stovetop dish offers a perfect blend of creamy, savory, and aromatic flavors, ready in just 30 minutes and ideal for a satisfying dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets, skinless
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon dried Italian seasoning
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley, for garnish
Instructions
- Season Salmon: Season the salmon fillets generously with salt and pepper on both sides to enhance the flavor before cooking.
- Sear Salmon: Heat olive oil in a large skillet over medium heat. Place the salmon fillets in the skillet and sear for about 4-5 minutes on each side until cooked through to your liking. Remove the salmon from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned, releasing its aromatic essence.
- Prepare Sauce: Stir in the heavy cream, chicken broth, chopped sun-dried tomatoes, and dried Italian seasoning. Allow the sauce to gently simmer for 3-4 minutes to blend the flavors and thicken slightly.
- Add Greens and Cheese: Add baby spinach and grated Parmesan cheese to the sauce. Stir continuously until the spinach wilts and the cheese completely melts into the creamy sauce.
- Combine and Simmer: Return the cooked salmon fillets to the skillet, spooning the sauce over the top. Let it simmer together for 2-3 minutes to allow the salmon to absorb the creamy Tuscan flavors.
- Garnish and Serve: Garnish with fresh parsley for a burst of color and freshness. Serve the creamy garlic butter Tuscan salmon hot for the best taste.
Notes
- Cook salmon to your preference; avoid overcooking to keep it moist and tender.
- Use skinless salmon fillets for even cooking and to allow the sauce to coat the fish fully.
- Sun-dried tomatoes add depth; opt for oil-packed for richer flavor, or dry-packed rehydrated in warm water.
- Fresh parsley adds a pop of color and freshness – substitute with basil if desired.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free creamer.
