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–+ servings

Creamy Tuscan Salmon with Sun-Dried Tomatoes

Rose
Creamy Tuscan Salmon with Sun-Dried Tomatoes is a rich, restaurant-style skillet dinner ready in about 20 minutes. Pan-seared salmon simmers in a silky garlic cream sauce with lemon, sun-dried tomatoes, and fresh spinach for an elegant yet easy one-pan meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 520 kcal

Equipment

  • large skillet
  • tongs or spatula
  • measuring cups and spoons
  • paper towels

Ingredients
  

  • 4 salmon fillets (about 1 pound total)
  • salt and black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 2–3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3–4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 teaspoon fresh lemon juice
  • 1/3 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1–2 cups fresh spinach
  • fresh basil, optional
  • grated parmesan, optional

Instructions
 

  • Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder. Lightly dredge each fillet in flour, shaking off the excess.
  • Heat olive oil and butter in a large skillet over medium-high heat. Cook the salmon for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
  • Reduce heat to medium. Add minced garlic to the same skillet and sauté for about 30 seconds. Pour in the chicken broth and lemon juice, scraping up any browned bits. Let simmer for a few minutes.
  • Stir in the sun-dried tomatoes and heavy cream. Simmer gently for 3–5 minutes until the sauce thickens slightly.
  • Add the fresh spinach and cook until wilted. Return the salmon to the skillet and spoon sauce over the top. Cook another 3–5 minutes until the salmon is cooked through and flakes easily.
  • Garnish with fresh basil or grated parmesan if desired. Serve immediately while warm.

Notes

Pat the salmon dry before searing to achieve a golden crust. Do not overcook — the salmon finishes cooking in the sauce. Keep the sauce at a gentle simmer to prevent curdling. If the sauce becomes too thick, add a splash of broth; if too thin, simmer a few extra minutes. For extra brightness, add a squeeze of fresh lemon before serving. Store leftovers in the refrigerator up to 3 days and reheat gently over low heat.

Nutrition

Calories: 520kcalCarbohydrates: 8gProtein: 34gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 140mgSodium: 480mgPotassium: 900mgFiber: 2gSugar: 3gVitamin A: 3500IUVitamin C: 12mgCalcium: 120mgIron: 1.8mg
Keyword creamy tuscan salmon, easy salmon dinner, one pan salmon recipe, salmon with sun-dried tomatoes
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