Ingredients
For the Salmon:
4 salmon fillets (about 170g / 6oz each)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons olive oil
For the Creamy Tuscan Sauce:
4 cloves garlic, minced
1 small shallot, finely diced
1/3 cup sun-dried tomatoes in oil, drained and sliced
1½ cups heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
2 cups fresh baby spinach
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
2 tablespoons butter
Fresh basil leaves, to garnish
Lemon wedges, to serve
Instructions
Season the salmon. Pat fillets dry and season both sides with garlic powder, smoked paprika, salt, and pepper.
Sear the salmon. Heat olive oil in a large skillet over medium-high heat. Cook salmon skin-side down 4–5 minutes until golden. Flip and cook 2–3 more minutes. Remove and set aside.
Build the sauce base. In the same skillet, melt butter over medium heat. Sauté shallot 2 minutes, then add garlic and cook 30 seconds.
Add sun-dried tomatoes. Stir in tomatoes, Italian seasoning, and red pepper flakes. Cook 1–2 minutes.
Make the cream sauce. Pour in broth and heavy cream. Simmer, then stir in Parmesan until melted and sauce thickens, 3–4 minutes.
Add spinach. Stir in baby spinach and cook until wilted, 1–2 minutes. Adjust seasoning.
Return the salmon. Nestle salmon back into the sauce. Spoon sauce over fillets and cook 2–3 minutes. Garnish with basil and serve with lemon wedges.
Notes
Salmon doneness: Internal temp should reach 52–57°C (125–135°F).
Sun-dried tomatoes: Use oil-packed for best flavour, drain before slicing.
Make it lighter: Substitute half-and-half for heavy cream.
Leftovers: Store up to 2 days in the fridge. Reheat gently with a splash of broth.
Serving ideas: Great with tagliatelle, orzo, mashed potatoes, or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: American