Creamy Tuscan Salmon with Spinach & Tomatoes
This Creamy Tuscan Salmon is SO EASY! Crispy salmon fillets bathed in a luscious garlic cream sauce with fresh spinach and cherry tomatoes.
Equipment
- Large non-stick skillet or cast-iron pan
- Spatula or fish turner
- Knife and cutting board
- Measuring cups and spoons
- Grater
Ingredients
- 2 fillets salmon skin-on
- 2 tablespoons olive oil extra virgin
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat the olive oil in your skillet over medium-high heat. Once hot, place the salmon skin-side down. Cook for about 4-5 minutes until the skin is crispy and releases easily from the pan. Flip and cook the other side for 3-4 minutes until just cooked through. Remove the salmon and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in the halved cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.
- Add the fresh spinach to the pan and stir until wilted, about 1-2 minutes. Sprinkle in the Italian seasoning along with a pinch of salt and pepper to enhance the flavors.
- Pour in the heavy cream and stir to combine. Let the mixture simmer gently for 3-4 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.
- Nestle the cooked salmon fillets back into the creamy sauce. Spoon some sauce over the top and simmer for another minute or two to meld the flavors and warm the salmon through.
- Serve the Creamy Tuscan Salmon with Spinach & Tomatoes immediately with your favorite side. It pairs wonderfully with crusty bread, steamed rice, or a light pasta.
Notes
- Use skin-on salmon fillets for a crispy texture and better flavor.
- Dry the salmon thoroughly before cooking to ensure an even sear without steaming.
- For a dairy-free option, substitute heavy cream with coconut or cashew cream and use a dairy-free Parmesan alternative.
- Prepare garlic and halve cherry tomatoes a day ahead to save time.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to prevent sauce separation.