Description
A quick, 15-minute weeknight dinner featuring seared salmon fillets in a rich, velvety sauce made with garlic, sun-dried tomatoes, spinach, and heavy cream. It offers restaurant-quality flavor with minimal cleanup.
Ingredients
Scale
- 4 salmon fillets (about 6oz each)
- Sea salt and black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup sun-dried tomatoes, chopped and drained
- 2–3 cups fresh baby spinach
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon red pepper flakes
- 1 lemon (juiced and zested)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat salmon fillets dry and season both sides generously with salt, pepper, and garlic powder.
- Heat olive oil in a large 12-inch skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes until golden. Flip and cook for 1-2 minutes until almost cooked through. Remove salmon to a plate, leaving fond in the pan.
- Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to brown the garlic.
- Pour in chicken broth and scrape up brown bits from the bottom of the pan. Simmer for 1-2 minutes to reduce slightly.
- Stir in heavy cream and simmer gently for 2 minutes until the sauce begins to thicken.
- Add sun-dried tomatoes and spinach. Cook until spinach is wilted (about 30 seconds).
- Reduce heat to low. Stir in Parmesan cheese until melted and smooth. Add lemon juice and zest. Taste and adjust seasoning.
- Return salmon to the pan, nestling it into the sauce. Spoon sauce over the fish and let sit for 1 minute to finish cooking.
- Serve immediately, garnished with fresh parsley and lemon wedges.
Notes
Do not overcook the salmon; it will finish cooking in the warm sauce. Use fresh garlic for best flavor. Keep heat low when adding cream and cheese to prevent curdling. This recipe does not freeze well due to the dairy sauce. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 450
- Sodium: 650
- Fat: 32
- Saturated Fat: 15
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: salmon, tuscan salmon, creamy garlic sauce, one-pan meal, quick dinner, weeknight dinner, keto-friendly, gluten-free