Description
A quick, one-pan dinner featuring seared salmon fillets in a velvety sauce made with garlic, spinach, sun-dried tomatoes, and parmesan cheese. Ready in just 20 minutes with minimal cleanup.
Ingredients
Scale
- 4 salmon fillets (about 6oz each)
- Sea salt and black pepper (to taste)
- 1 teaspoon smoked paprika
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup chicken broth (low-sodium)
- 1 cup heavy cream (full-fat)
- ½ cup sun-dried tomatoes, chopped (packed in oil)
- 3 cups fresh baby spinach
- ½ cup freshly grated parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Fresh basil, chopped (for garnish)
- Extra parmesan (for serving)
Instructions
- Pat salmon fillets dry and season both sides with salt, pepper, and smoked paprika. Let sit for 5-10 minutes.
- Heat a large skillet over medium-high heat. Add butter (and a splash of olive oil if needed). Once foaming, place salmon skin-side down. Sear for 3-4 minutes without moving until golden crust forms.
- Flip salmon and cook for another 1-2 minutes until opaque. Remove salmon from pan and set aside on a plate.
- Reduce heat to medium. Add minced garlic and red pepper flakes to the pan. Sauté for 30-60 seconds until fragrant.
- Add sun-dried tomatoes and cook for 30 seconds.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 1 minute.
- Add heavy cream and simmer gently for 2-3 minutes until slightly thickened. Do not boil vigorously.
- Stir in fresh spinach and cook for 30 seconds until wilted.
- Reduce heat to low. Sprinkle in parmesan cheese and stir until melted and smooth. Taste and adjust seasoning.
- Return salmon to the pan, nestling into the sauce. Spoon sauce over fish and let sit for 1-2 minutes to finish cooking.
- Serve immediately, garnished with fresh basil and extra parmesan.
Notes
Do not overcook the salmon; pull it out when slightly translucent as it will finish cooking in the sauce. Scrape the pan fond for flavor. Keep heat low when adding cream to prevent separation. Fresh basil should be added at the end to prevent bitterness. This recipe does not freeze well due to the dairy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: Tuscan salmon, one pan dinner, creamy salmon, quick dinner, healthy seafood, garlic spinach sauce, weeknight meals