If you’re looking for a delicious and easy meal to impress your family or guests, look no further than Insanely Good Creamy Tuscan Garlic Salmon. This dish combines the rich flavors of creamy garlic sauce with tender salmon, spinach, and sun-dried tomatoes. It’s a meal that feels fancy without requiring hours in the kitchen!
Why Make This Recipe
This recipe is perfect for busy weeknights or weekend dinners. It’s quick to prepare and packed with flavor. The creamy sauce adds a luxurious touch, while the salmon provides healthy omega-3 fatty acids. Plus, using just one skillet means less cleanup, making it a win-win!
How to Make Insanely Good Creamy Tuscan Garlic Salmon
Ingredients:
- 4 salmon fillets
- 2 Tablespoons olive oil
- 3 garlic cloves (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup parmesan cheese
- 1 Tablespoon cornstarch
- 1 cup spinach (chopped)
- ½ cup sun-dried tomatoes
Directions:
- Start by adding olive oil to a large skillet. Season the salmon fillets with salt and pepper.
- Place the salmon skin-side down in the skillet. Turn the heat to medium-low and cook for about 7 minutes.
- Flip the salmon over and cook for an additional 3 minutes, or until it is barely pink in the center. Transfer the salmon to a plate and set aside.
- In the same skillet, add the minced garlic and cook for about a minute until fragrant.
- Pour in the heavy cream and chicken broth, then add the garlic powder, Italian seasoning, and parmesan cheese. Whisk in the cornstarch.
- Let the sauce simmer for 1 to 2 minutes. Then, add the chopped spinach and sun-dried tomatoes, stirring until the spinach starts to wilt.
- Finally, return the salmon to the skillet and coat it with the creamy sauce.
How to Serve Insanely Good Creamy Tuscan Garlic Salmon
Serve this dish over a bed of rice, pasta, or with a side of crusty bread to soak up the delicious sauce. Garnish with extra parmesan cheese or fresh herbs for a beautiful presentation.
How to Store Insanely Good Creamy Tuscan Garlic Salmon
Store any leftovers in an airtight container in the refrigerator. It will keep for about 2 to 3 days. When you’re ready to eat, reheat gently on the stove or in the microwave.
Tips to Make Insanely Good Creamy Tuscan Garlic Salmon
- Feel free to adjust the amount of garlic to suit your taste.
- If you prefer a lighter version, you can substitute half-and-half for the heavy cream.
- For extra flavor, add a squeeze of lemon juice before serving.
Variation
You can also add other vegetables such as bell peppers or zucchini to the creamy sauce for added nutrition and flavor. For a different protein, this recipe works well with chicken breast instead of salmon.
FAQs
1. Can I use frozen salmon fillets?
Yes, you can use frozen salmon. Just make sure to thaw them before cooking so they cook evenly.
2. What if I don’t have sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can substitute them with cherry tomatoes or omit them altogether.
3. Can I make this recipe dairy-free?
Yes, you can use coconut cream or a dairy-free cream substitute instead of heavy cream and omit the parmesan cheese.
Now, go ahead and treat yourself to this Insanely Good Creamy Tuscan Garlic Salmon! It’s sure to become a favorite in your home.
Creamy Tuscan Garlic Salmon
Ingredients
Main Ingredients
- 4 fillets salmon fillets Fresh or thawed.
- 2 Tablespoons olive oil For cooking salmon.
- 3 cloves garlic (minced) For flavor.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- ½ cup chicken broth For the sauce.
- 1 teaspoon garlic powder For added garlic flavor.
- 1 teaspoon Italian seasoning For seasoning.
- ½ cup parmesan cheese For a rich taste.
- 1 Tablespoon cornstarch To thicken the sauce.
- 1 cup spinach (chopped) For nutrition.
- ½ cup sun-dried tomatoes For additional flavor.
Instructions
Cooking Salmon
- Add olive oil to a large skillet and season salmon fillets with salt and pepper.
- Place the salmon skin-side down in the skillet, turn the heat to medium-low, and cook for about 7 minutes.
- Flip the salmon and cook for an additional 3 minutes or until barely pink in the center. Transfer salmon to a plate and set aside.
Making the Sauce
- In the same skillet, add minced garlic and cook for about a minute until fragrant.
- Pour in heavy cream and chicken broth, then add garlic powder, Italian seasoning, and parmesan cheese. Whisk in cornstarch.
- Let the sauce simmer for 1 to 2 minutes. Add chopped spinach and sun-dried tomatoes, stirring until the spinach starts to wilt.
- Return the salmon to the skillet and coat it with the creamy sauce.
