Mediterranean Tuscan Salmon Skillet
A delightful one-pan Mediterranean Tuscan Salmon dish combining the freshness of Italian ingredients with the richness of salmon.
Equipment
- 1 Large skillet non-stick
- 1 Spatula
Ingredients
Main Ingredients
- 4 salmon fillets skin-on
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/2 cup sun-dried tomatoes sliced
- 1 cup baby spinach
Sauce Ingredients
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes on each side, until the salmon is cooked through and flakes easily with a fork. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Add cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Stir in the sun-dried tomatoes and oregano, cooking for an additional 2 minutes.
- Reduce heat to medium and pour in chicken broth. Stir in heavy cream, bringing the mixture to a gentle simmer.
- Add the baby spinach to the skillet, allowing it to wilt in the sauce.
- Return the salmon to the skillet, spooning sauce over the fillets. Cook for another 2-3 minutes to integrate flavors.
Serving
- Serve the salmon hot with the sauce spooned over the top. Pair with your choice of sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Always use fresh salmon for the best flavor and texture.
Ingredient Substitutions: For a dairy-free version, replace heavy cream with coconut milk.
How to Serve: Serve with a side of crusty bread or a fresh green salad.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: You can prepare the sauce ahead of time and store it separately. Add to the salmon when ready to serve.
Ingredient Substitutions: For a dairy-free version, replace heavy cream with coconut milk.
How to Serve: Serve with a side of crusty bread or a fresh green salad.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: You can prepare the sauce ahead of time and store it separately. Add to the salmon when ready to serve.