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Creamy Tuscan Salmon

Tender and flaky salmon filets with flavorful sun-dried tomatoes and spinach are cooked in a decadent and robust cream sauce that will have everyone asking for seconds!

Prep Time
6 mins
Cook Time
6 mins
Total Time
17 mins
Servings: 6
Calories: 389 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 pieces of fresh salmon 4 ounces each
  • 3 cups fresh baby spinach
  • 1 ½ cups heavy cream
  • ⅔ cup sun-dried tomatoes in oil (oil reserved)
  • ½ cup Parmesan Cheese grated
  • 5 garlic cloves minced
  • ¼ cup white wine (I used Pinot Grigio)
  • 2 tablespoons reserved sun-dried tomato oil
  • 1 tablespoon butter
  • 1 tablespoon fresh basil chopped
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Add the sun-dried tomato oil and butter to a large skillet and heat to medium.
  2. Add in the salmon, skin side up. I happen to use a skinless filet for mine. Sear the salmon for a few minutes, then carefully flip the salmon over and cook for a few more minutes.
  3. Remove the salmon and set it aside. Add in the sun-dried tomatoes and sauté for 1 minute.
  4. Add in the garlic and sauté for about 15 seconds. Deglaze the pan with the white wine and allow it to reduce slightly.
  5. Then add in the heavy cream, parmesan cheese, salt and pepper. Simmer for 3-4 minutes or until thickened, then stir in the spinach.
  6. Once the spinach has wilted, add the salmon back in and allow to finish cooking until it reaches an internal temperature of at least 145°F when checked with a thermometer.
  7. Serve with the creamy sauce over the top.

Notes

  • If you don't want to use white wine, you can use chicken stock instead.

Nutrition Information

Calories 389kcal (19%) Carbohydrates 6g (2%) Protein 35g (70%) Fat 23g (35%) Saturated Fat 4g (20%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 389

% Daily Value*

Calories 389kcal 19%
Carbohydrates 6g 2%
Protein 35g 70%
Fat 23g 35%
Saturated Fat 4g 20%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.