How to Make Creamy Tuscan Salmon Skillet with Spinach & Sun-Dried Tomato
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Pat dry the salmon fillets and season with salt and pepper.
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Heat olive oil in a large skillet over medium-high. Sear salmon, skin-side-down, for 4 minutes. Flip and cook 2-3 more minutes. Remove and set aside.
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Lower to medium heat. Add garlic and sun-dried tomatoes to the same pan, sauté for 1 minute.
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Stir in heavy cream and parmesan. Simmer 2-3 minutes until sauce thickens.
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Add spinach and cook until wilted, about 1 minute. Stir in chopped basil.
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Return salmon to the skillet, spoon sauce over, and cook 1-2 more minutes until just cooked through. Serve hot.
Pro Tips for Perfect Creamy Tuscan Salmon Skillet with Spinach & Sun-Dried Tomato
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of salmon fillets , skin-on, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Tuscan Salmon Skillet with Spinach & Sun-Dried Tomato?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Tuscan Salmon Skillet with Spinach & Sun-Dried Tomato?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for salmon fillets , skin-on?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.