Description
A quick, elegant 15-minute dinner featuring seared salmon fillets in a rich, garlicky cream sauce with sun-dried tomatoes and spinach, all cooked in a single skillet.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat salmon fillets dry with paper towels and season generously with salt and black pepper. Let sit at room temperature for 5-10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add salmon fillets skin-side down. Cook for 2-3 minutes until a golden crust forms, then flip and cook for another 2-3 minutes. Remove salmon from pan and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and stir constantly for 30-60 seconds until fragrant but not browned.
- Pour in chicken broth and Dijon mustard, scraping up browned bits from the bottom of the pan. Simmer for 1 minute.
- Add heavy cream, sun-dried tomatoes, and Italian seasoning. Stir to combine and simmer gently for 2-3 minutes until the sauce thickens slightly.
- Add fresh spinach and stir until just wilted (about 30-60 seconds).
- Return salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over the top. Simmer on low heat for 1-2 minutes until salmon is cooked through and internal temperature reaches 145°F.
- Remove from heat, garnish with fresh parsley, and serve immediately with extra sauce.
Notes
Do not overcrowd the pan; cook in batches if necessary to ensure a good sear. Salmon continues to cook after removal from heat, so aim for slightly underdone in the center. For dairy-free, substitute heavy cream with full-fat coconut cream and butter with olive oil. Sun-dried tomatoes packed in oil add more flavor than dry ones; if using dry, rehydrate in hot water first.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 32
- Saturated Fat: 14
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: Tuscan salmon, one pan dinner, creamy salmon, sun-dried tomatoes, quick dinner, gluten-free, weeknight meal, seafood recipe