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–+ servings

Creamy Garlic Butter Tuscan Salmon

Tender, flaky pan-seared salmon fillets in a velvety garlic butter cream sauce with tender baby spinach and sun-dried tomatoes in one skillet in 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean, Seafood
Ingredients Method

Ingredients
  

Salmon & Seasoning
  • 4 fillets (6 oz each) fresh salmon, skin-on or skinless
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp sweet paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
Garlic Butter Tuscan Cream Sauce
  • 1 tbsp unsalted butter
  • 5 cloves garlic, finely minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3/4 cup heavy whipping cream
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 3 cups fresh baby spinach, packed
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh Italian parsley, chopped

Method
 

Season & Sear Salmon
  1. Pat salmon fillets dry with paper towels. Season with garlic powder, paprika, salt, and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear salmon 4-5 minutes on the first side until golden; flip and sear 2-3 minutes more. Transfer to a plate.
Make Tuscan Sauce & Finish
  1. Reduce heat to medium. Add remaining 1 tbsp butter, sun-dried tomatoes, and minced garlic; cook for 1 minute until fragrant. Pour in broth and heavy cream, scraping up pan fond. Simmer for 3 minutes until slightly reduced.
  2. Stir in parmesan cheese and baby spinach for 1-2 minutes until spinach is wilted. Nestle salmon fillets back into skillet, spoon sauce over fish, simmer 2 minutes, and finish with lemon juice and chopped parsley.

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