Tuscan Garlic Salmon Skillet

A Tuscan Garlic Salmon Skillet is a magnificent choice! It’s a restaurant-quality meal that’s surprisingly easy to make, all in one pan. It features pan-seared salmon fillets nestled in a creamy, garlicky sauce with sun-dried tomatoes and spinach.

Here’s a rich and reliable recipe for you.

Tuscan Garlic Salmon Skillet

This recipe comes together in about 30 minutes, making it perfect for a luxurious yet quick weeknight dinner.

Yields: 2-4 servings (depending on appetite)
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

For the Salmon:

• 4 (6-oz) salmon fillets, skinless or skin-on

• 1 tbsp olive oil

• Salt and freshly ground black pepper

• 1 tsp Italian seasoning or dried oregano

• 1 lemon, half juiced, half thinly sliced

For the Tuscan Sauce:

• 2 tbsp unsalted butter

• 4-5 cloves garlic, minced

• 1/3 cup sun-dried tomatoes in oil, drained and chopped

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1/2 cup chicken broth or vegetable broth

• 1/2 cup freshly grated Parmesan cheese

• 3 cups fresh spinach, roughly chopped

• 1/4 cup fresh basil, chopped (optional, for garnish)

Instructions

1. Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for getting a good sear. Season both sides generously with salt, pepper, and the Italian seasoning.

2. Sear the Salmon: Heat the olive oil in a large skillet (cast iron or stainless steel work great) over medium-high heat. Once the oil is hot, carefully place the salmon fillets in the skillet. If using skin-on, place skin-side down first.

   • Cook for 4-6 minutes per side, until a golden-brown crust forms and the salmon is cooked to your liking. The internal temperature should reach 125°F (52°C) for medium.

   • Remove the salmon from the skillet and set it on a clean plate.

3. Make the Sauce: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant.

4. Create the Cream Base: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute. Then, pour in the heavy cream and add the lemon juice. Bring the sauce to a gentle simmer (do not boil).

5. Thicken and Wilt: Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Let it simmer for 2-3 minutes to thicken slightly. Stir in the fresh spinach and cook for another 1-2 minutes until the spinach has wilted into the sauce.

6. Bring It All Together: Taste the sauce and adjust seasoning with more salt or pepper if needed. Return the seared salmon fillets to the skillet, nestling them into the sauce. You can place a lemon slice on top of each fillet.

7. Serve Immediately: Garnish with fresh basil if using. Serve directly from the skillet, spooning extra sauce over the top. This is delicious with pasta, crusty bread to soak up the sauce, or a simple side like roasted asparagus or a light salad.

Tips for the Perfect Tuscan Salmon

• Don’t Overcook the Salmon: The salmon will continue to cook slightly from residual heat after being added back to the sauce. It’s better to slightly undercook it when searing.

• Quality of Sun-Dried Tomatoes: Using sun-dried tomatoes packed in oil gives the best flavor. If you only have dry-packed, soak them in hot water for 10 minutes before chopping.

• Cream Curdling: To prevent the cream from curdling, keep the heat at a gentle simmer and avoid boiling vigorously after adding the dairy.

• Customize Your Veggies: Feel free to add other vegetables. Sliced mushrooms sautéed before adding the garlic would be a wonderful addition.

• Lighter Option: For a dairy-free version, use full-fat coconut milk instead of heavy cream and nutritional yeast or a vegan Parmesan alternative.

Enjoy this taste of Tuscany from your own kitchen