Healthy Tuscan Salmon
A delicious and nutritious Tuscan-style salmon dish perfect for a Mediterranean diet.
Equipment
- 1 Large skillet non-stick
- 1 Spatula
- 1 Cutting Board
- 1 Knife sharp
Ingredients
Main Ingredients
- 4 salmon fillets skin-on
- 2 tablespoons olive oil
- 3 cups fresh spinach
- 1 cup cherry tomatoes halved
- 1/2 cup sun-dried tomatoes chopped
Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Pat the salmon fillets dry with a paper towel. Season with salt and pepper on both sides.
- In a large non-stick skillet, heat the olive oil over medium-high heat until shimmering.
- Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy.
- Carefully flip the salmon and cook for another 3-4 minutes. Transfer to a plate and set aside.
Make the Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the cherry tomatoes and sun-dried tomatoes. Cook for 2-3 minutes until they begin to soften.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted.
- Add the fresh spinach and cook until wilted, about 2 minutes.
- Return the salmon to the skillet, spoon the sauce over the fillets, and let them warm through for 2-3 minutes. Serve immediately.
Serving
- Garnish with fresh basil or parsley. Serve hot with your choice of side dishes.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Always choose fresh, wild-caught salmon for the best flavor. Wild salmon tends to have a richer flavor and is more sustainable.
Ingredient Substitutions: For a dairy-free version, use coconut milk instead of heavy cream.
How to Serve: Pair with a light salad or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce ahead of time and store separately. Reheat and combine with freshly cooked salmon before serving.
Ingredient Substitutions: For a dairy-free version, use coconut milk instead of heavy cream.
How to Serve: Pair with a light salad or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce ahead of time and store separately. Reheat and combine with freshly cooked salmon before serving.