Description
This Tuscan Garlic Salmon with Spinach and Tomato is a flavorful and creamy Italian-American main course featuring seared salmon fillets cooked with garlic, cherry tomatoes, fresh spinach, and a rich Parmesan cream sauce. It’s quick to prepare, healthy, and perfect for a satisfying dinner.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian herbs
Cooking Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Optional: red pepper flakes for heat
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides with salt, black pepper, and dried Italian herbs, ensuring an even coating for flavor.
- Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down first and cook for 4 to 5 minutes until the skin is crispy and golden. Flip the fillets and cook the other side for an additional 4 to 5 minutes until the salmon is cooked through and has a nice golden crust. Remove the salmon from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned, infusing the oil with flavor.
- Cook Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes until they soften slightly and release their juices.
- Wilt Spinach: Stir in the fresh spinach and cook until it wilts down, about 2 minutes, integrating the greens into the tomato mixture.
- Make the Cream Sauce: Pour in the heavy cream, then add the grated Parmesan cheese and lemon juice. Stir continuously until the sauce is smooth, thickened slightly, and well combined.
- Combine Salmon and Sauce: Return the salmon fillets to the skillet, spooning the creamy sauce over them. Let everything cook together for another 2 minutes to meld the flavors.
- Garnish and Serve: Sprinkle with chopped fresh parsley and, if desired, red pepper flakes for a bit of heat before serving.
Notes
- Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
- You can substitute kale or arugula for spinach for a different texture and flavor.
- For a lighter version, use half-and-half instead of heavy cream.
