Creamy Garlic Butter Tuscan Salmon

Name: Creamy Garlic Butter Tuscan Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 salmon fillets, skinless; Salt and pepper, to taste; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 garlic cloves, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup sun-dried tomatoes, chopped; 1 teaspoon dried Italian seasoning; 3 cups baby spinach; 1/2 cup grated Parmesan cheese; Fresh parsley, for garnish

Isabella

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If you’re looking for an effortlessly elegant dish that is loaded with flavor, this Creamy Garlic Butter Tuscan Salmon will win you over. Imagine pan-seared salmon fillets in a rich, garlic-infused cream sauce, combined with sun-dried tomatoes and fresh spinach—it’s indulgence in a skillet! This recipe is a game-changer for weeknight dinners and date nights alike, combining gourmet appeal with quick, simple preparation.

Ingredients:

4 salmon fillets, skinless

Salt and pepper, to taste

2 tablespoons olive oil

3 tablespoons unsalted butter

4 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup sun-dried tomatoes, chopped

1 teaspoon dried Italian seasoning

3 cups baby spinach

1/2 cup grated Parmesan cheese

Fresh parsley, for garnish

Instructions:

Season the Salmon: Start by seasoning your salmon fillets with salt and pepper on both sides for balanced flavor.

Sear the Salmon: In a large skillet, heat olive oil over medium heat. Place the salmon fillets in the skillet, cooking each side for 4-5 minutes until golden and cooked to your preference. Once cooked, set the salmon aside.

Make the Sauce: Using the same skillet, melt butter over medium heat. Add minced garlic, sautéing for 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, stirring well to combine.

Add Flavorings: Add chopped sun-dried tomatoes and Italian seasoning to the sauce. Let the mixture simmer gently for 3-4 minutes.

Incorporate Spinach and Cheese: Add the baby spinach and Parmesan cheese to the skillet, stirring until the spinach wilts and the cheese melts into the sauce.

Return Salmon to the Skillet: Place the salmon back into the skillet, spooning the sauce over the top. Allow it to simmer for 2-3 minutes to soak up the flavors.

Garnish and Serve: Finish by garnishing with fresh parsley, then serve hot alongside your favorite sides.

Serving Tips:

Serve Immediately: For the best flavor and texture, serve the salmon right after cooking. This will keep the fish tender and the sauce creamy.

Pairing Suggestions: Serve this dish with a side of pasta, rice, or crusty bread to soak up the delicious sauce. Roasted vegetables, like asparagus or green beans, also make a tasty side.

Garnish for Presentation: Sprinkle freshly chopped parsley or a dash of grated Parmesan over each fillet before serving for a restaurant-worthy look and an extra boost of flavor.

Storage Tips:

Refrigeration: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 2 days. Be sure to spoon any remaining sauce over the salmon before refrigerating to help keep the fish moist.

Freezing (Optional): Although it’s best fresh, you can freeze leftovers in a freezer-safe container for up to 1 month. Note that the cream sauce may change in texture slightly when reheated.

Reheating: For the best results, reheat leftovers on the stovetop over medium-low heat, adding a splash of chicken broth or cream to restore the sauce’s creamy consistency. Avoid microwaving, as it can make the salmon rubbery and overcook the sauce.

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FAQs:

Can I use a different type of fish instead of salmon?

Absolutely! This recipe works well with other firm fish like cod, halibut, or sea bass. Just adjust the cooking time based on the thickness of the fish.

What can I substitute for heavy cream?

If you want a lighter option, try half-and-half or evaporated milk. For a dairy-free alternative, coconut cream works well and adds a subtle sweetness.

Can I make this dish in advance?

This dish is best served fresh, but you can make the sauce ahead and refrigerate it. When ready to serve, reheat the sauce, add the seared salmon, and simmer for a few minutes to finish cooking.

How do I prevent the sauce from curdling?

To keep the sauce smooth, avoid high heat after adding the cream. Medium or medium-low heat works best, and stirring gently will help the sauce stay creamy and well-mixed.