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- 4 salmon fillets (approximately 6 oz each) - 1 cup sun-dried tomatoes, roughly chopped - 1 cup heavy whipping cream - 1/2 cup freshly grated Parmesan cheese - Salt and freshly ground black pepper, to taste - 2 tablespoons extra virgin olive oil - 3 cloves of garlic, finely minced - 1 cup fresh spinach leaves, roughly chopped - 1 teaspoon dried Italian herbs blend (includes oregano, basil, and thyme) - Fresh basil leaves, for garnish When making Creamy Tuscan Sun-Dried Tomato Salmon, each ingredient plays a key role. The salmon fillets are the star, bringing rich flavor and healthy protein. Sun-dried tomatoes add a sweet and tangy punch. Heavy cream makes the sauce smooth and rich. Parmesan cheese adds a salty, nutty touch. For seasoning, salt and black pepper are must-haves. Extra virgin olive oil helps sear the salmon perfectly. Garlic gives a lovely aroma and depth. Fresh spinach adds color and nutrition. The Italian herbs blend ties all the flavors together, making the dish sing. When you plate this dish, don’t forget the fresh basil. It adds a bright finish and looks beautiful. With these ingredients, you create a delightful meal that feels special yet is simple to make. Enjoy the process of cooking and savor every bite! {{ingredient_image_2}} - Seasoning the salmon fillets: Start by seasoning both sides of the salmon fillets with salt and freshly ground black pepper. This simple step boosts the fish's natural flavor. - Searing the salmon until golden-brown: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers, place the seasoned salmon fillets in the skillet. Sear each fillet for 4-5 minutes on each side. You want a nice golden-brown crust. Remove the salmon and keep it warm on a plate. - Sautéing garlic and sun-dried tomatoes: In the same skillet, add 3 cloves of finely minced garlic. Sauté for about 30 seconds until it smells great. Then, add 1 cup of roughly chopped sun-dried tomatoes. Cook for 1-2 minutes, stirring often to mix the flavors. - Making the creamy sauce with heavy cream and Parmesan: Gradually pour in 1 cup of heavy whipping cream, stirring constantly. Let it come to a gentle simmer. Add 1/2 cup of freshly grated Parmesan cheese and stir until it melts. This creates a rich and creamy sauce. - Adding spinach and herbs: Stir in 1 cup of roughly chopped spinach and 1 teaspoon of dried Italian herbs. Mix until the spinach wilts down, about 2-3 minutes. This adds color and freshness to your sauce. - Merging seared salmon with the sauce: Carefully return the seared salmon fillets to the skillet. Spoon some creamy sauce over each fillet. Heat everything through for about a minute until warm. Enjoy the blend of flavors and the beautiful presentation! To check if your salmon is done, look for a light pink color in the center. You can also use a fork to flake the fish gently. If it flakes easily, it’s ready! For thicker fillets, adjust your cooking time. A thicker piece may need a minute or two more on each side. Always keep an eye on it to avoid overcooking. Freshly cracked spices can really elevate this dish. When you crack your pepper or any dried herbs, you release oils and flavors. For sun-dried tomatoes, you can choose between oil-packed or dry. Oil-packed gives a richer taste, while dry gives a chewier texture. Experiment with different herbs too! Fresh basil and oregano can brighten your sauce. For serving, I love to plate the salmon on a bed of fluffy rice or creamy mashed potatoes. This way, the sauce has a base to soak into. For sides, grilled asparagus or a garden salad works well. To make your dish shine, add fresh basil leaves on top. This adds a pop of color and fresh aroma that everyone will love! Pro Tips Choose Fresh Salmon: Opt for wild-caught salmon if available, as it has a richer flavor and firmer texture compared to farmed salmon. Customize the Sauce: Feel free to add other vegetables like bell peppers or mushrooms to the sauce for added flavor and texture. Adjust Creaminess: For a lighter version, substitute half of the heavy cream with chicken or vegetable broth without losing the creamy texture. Rest Before Serving: Let the salmon rest for a few minutes after cooking; this helps retain its moisture and ensures a tender bite. {{image_4}} You can switch salmon for chicken or shrimp. Chicken breasts work well. Just slice them into thin pieces. Cook them until golden and juicy. Shrimp is quick and tasty. Cook shrimp until they turn pink. Both options soak up the creamy sauce nicely. For a vegan version, use plant-based cream. Look for brands that mimic dairy cream. Add nutritional yeast for a cheesy flavor. Blend sun-dried tomatoes with garlic and olive oil for a strong taste. Toss in leafy greens like kale or Swiss chard. This gives you a rich, creamy sauce without any animal products. Adding spices or citrus zest can really brighten the dish. Try a pinch of red pepper flakes for heat. Fresh lemon or lime zest adds a fresh twist. You can also use fresh herbs like dill or parsley. These small changes can make your meal even more exciting! After you enjoy your creamy Tuscan sun-dried tomato salmon, store leftovers in an airtight container. This keeps the dish fresh and tasty. Make sure the salmon cools down first. Then, cover it well. Leftovers can last in the fridge for up to three days. If you want to keep it longer, freezing might be a better option. To reheat your salmon, use a skillet over low heat. This method helps avoid drying out the fish. Add a splash of cream or a bit of water to keep it moist. Cover the skillet to trap steam and heat evenly. Cook for about 5 minutes, turning gently. You can also use the microwave. Just heat on low power for 1-2 minutes. Check often to prevent overcooking. Yes, you can freeze this dish! To do it right, let the salmon cool completely. Then, place it in a freezer-safe container or wrap it tightly in plastic wrap. Make sure to remove all air to avoid freezer burn. It will stay good for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Cooking salmon usually takes about 8 to 12 minutes. Thicker fillets need more time. For a 1-inch thick piece, cook for about 4 to 5 minutes per side. Always check for a nice golden crust and a firm texture. Salmon is done when it flakes easily with a fork. Yes, you can use frozen salmon. First, thaw it in the fridge overnight. If you're short on time, place the sealed salmon in cold water for 30 minutes. Once thawed, pat it dry before seasoning and cooking. This helps the salmon cook evenly and maintain its moisture. This dish pairs well with several sides. Here are some great options: - Fluffy rice to soak up the creamy sauce. - Creamy mashed potatoes for comfort. - Grilled asparagus adds a nice crunch. - A simple garden salad for freshness. - Garlic bread can balance the rich flavors. In this blog post, we explored a creamy Tuscan sun-dried tomato salmon dish. We discussed key ingredients, cooking steps, and tips for perfect results. Remember, adjusting cooking time ensures your salmon is just right. Experimenting with flavors or using different proteins can make the recipe your own. Finally, proper storage helps keep leftovers fresh. I hope you dive into this easy recipe and enjoy a delicious meal!

Creamy Tuscan Sun-Dried Tomato Salmon Delight

A rich and creamy salmon dish with sun-dried tomatoes and spinach, perfect for a delightful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 fillets salmon fillets (approximately 6 oz each)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 cup sun-dried tomatoes, roughly chopped
  • 1 cup heavy whipping cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup fresh spinach leaves, roughly chopped
  • 1 teaspoon dried Italian herbs blend
  • for garnish Fresh basil leaves

Instructions
 

  • Season both sides of the salmon fillets generously with salt and freshly ground black pepper.
  • In a large skillet, heat the extra virgin olive oil over medium heat. Sear each salmon fillet for about 4-5 minutes on each side until golden-brown and cooked through. Remove from skillet and keep warm.
  • In the same skillet, add the minced garlic and sauté for approximately 30 seconds until fragrant and golden.
  • Incorporate the chopped sun-dried tomatoes into the skillet, cooking for an additional 1-2 minutes.
  • Gradually pour in the heavy whipping cream, stirring until it comes to a gentle simmer. Add the Parmesan cheese and stir until melted.
  • Stir in the chopped spinach and dried Italian herbs, mixing until the spinach wilts and the sauce thickens slightly, about 2-3 minutes.
  • Return the seared salmon fillets to the skillet, spooning the creamy sauce over each fillet. Heat through for an additional minute.
  • Plate the salmon fillets alongside the creamy sauce and garnish with fresh basil leaves.

Notes

Serve over rice or mashed potatoes for a complete meal.
Keyword creamy, Italian, salmon, sun-dried tomatoes