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One-Pan Creamy Garlic Tuscan Salmon

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Prep Time 10 minutes
Cook Time 15 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Main
  • 4 fillets Salmon (skin-on or skinless), room temperature
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-dried tomatoes, drained and chopped
  • 1/2 cup Chicken broth (or dry white wine)
  • 3/4 cup Heavy whipping cream
  • 2 cups Fresh baby spinach
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 tbsp Fresh parsley, chopped (for garnish)

Method
 

Main
  1. Pat the salmon fillets completely dry with paper towels. Season generously with salt and black pepper on all sides.
  2. Heat the olive oil in a large cast-iron skillet over medium-high heat. Once hot, add the salmon fillets (skin-side up if using skin-on). Sear for 4-5 minutes until a golden crust forms.
  3. Carefully flip the salmon and cook for another 3-4 minutes until cooked through. Transfer the salmon to a plate and set aside.
  4. Reduce the skillet heat to medium. Add the butter, minced garlic, and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
  5. Pour in the chicken broth (or wine) to deglaze the pan, scraping up all the delicious browned bits from the bottom.
  6. Reduce heat to medium-low. Stir in the heavy cream and let it gently simmer for 2 minutes to thicken slightly.
  7. Stir in the fresh spinach and grated parmesan cheese. Cook until the spinach wilts and the cheese is melted into the sauce.
  8. Return the cooked salmon back to the skillet. Spoon the rich cream sauce over the fillets.
  9. Garnish with fresh parsley and serve immediately!