Description
A beginner-friendly, one-pan salmon dish featuring seared fillets in a rich, creamy garlic sauce with sun-dried tomatoes and spinach. Ready in just 20 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6oz each / 680g total)
- Sea salt and black pepper
- 2 tablespoons olive oil
- 4–5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (packed in oil)
- 1 tablespoon oil from sun-dried tomato jar
- 1 cup heavy cream
- ½ cup chicken broth (low-sodium)
- ½ cup Parmesan cheese, freshly grated
- 4 cups fresh spinach
- ½ teaspoon red pepper flakes (optional)
Instructions
- Pat salmon fillets dry and season generously with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat. Sear salmon skin-side down for 2-3 minutes until golden, then flip and cook 1-2 minutes more. Remove salmon and set aside.
- Reduce heat to medium. Add minced garlic to the pan and stir for 30 seconds. Add sun-dried tomatoes and their oil, cooking for 1 minute.
- Pour in chicken broth and scrape up brown bits from the pan. Simmer for 1 minute.
- Add heavy cream and red pepper flakes. Simmer gently for 2-3 minutes until sauce thickens slightly.
- Remove pan from heat. Stir in Parmesan cheese until melted, then add spinach and stir until wilted.
- Return salmon to the pan, nestling it into the sauce. Spoon sauce over fish and let sit for 1 minute to reheat. Serve immediately.
Notes
Pat salmon dry for a good sear. Use fresh minced garlic, not jarred. Grate your own Parmesan to avoid anti-caking agents. Add spinach off-heat to preserve color and texture. Do not freeze as dairy sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 480
- Sodium: 620
- Fat: 36
- Saturated Fat: 18
- Carbohydrates: 6
- Protein: 34
Keywords: salmon, tuscan salmon, one-pan dinner, creamy garlic sauce, sun-dried tomatoes, easy weeknight dinner, beginner recipe