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To make this creamy Tuscan salmon skillet, gather these items: - 4 salmon fillets (about 6 oz each) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 cup heavy cream (or coconut milk for a lighter version) - 1/2 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh basil leaves for garnish For a lighter twist, you can swap heavy cream for coconut milk. This change lowers the fat while keeping the dish creamy. You can also use skinless salmon fillets to cut down on calories. If you want more veggies, try adding zucchini or bell peppers for extra flavor and nutrition. To make your dish pop, top it with fresh basil leaves. They add a nice color and fresh taste. You could also sprinkle more Parmesan cheese for a richer flavor. Pairing with garlic bread or serving over pasta makes a great meal too. Enjoy your beautiful meal! {{ingredient_image_1}} Start by heating two tablespoons of olive oil in a large skillet over medium-high heat. While the oil warms, season the four salmon fillets with salt and pepper. Once the oil shimmers, add the fillets skin-side down. Sear them for about four to five minutes until they turn golden brown. Flip the fillets and cook for another four to five minutes until fully cooked. Remove the salmon from the skillet and set it aside on a plate. In the same skillet, add three minced garlic cloves. Sauté the garlic for about 30 seconds until it smells great. Next, toss in one cup of halved cherry tomatoes. Cook the tomatoes for three to four minutes until they start to soften. Pour in one cup of heavy cream, stirring well. Bring the mix to a gentle simmer. Add in half a cup of grated Parmesan cheese and one teaspoon of dried Italian herbs. Stir until the cheese melts and the sauce becomes creamy. Now it's time to bring everything together. Add one cup of baby spinach to the skillet. Stir it in until it wilts, which takes about two minutes. Return the seared salmon fillets to the skillet, placing them on top of the sauce. Spoon some of the creamy sauce over each fillet. Cook for an additional two to three minutes to heat everything through. Taste and adjust seasoning with salt and pepper as needed. Enjoy your delicious creamy Tuscan salmon! To make the best salmon, choose fresh fillets. Look for bright colors and firm texture. Season your salmon with salt and pepper before cooking. This simple step adds flavor. Heat olive oil in the skillet. Place the salmon skin-side down. Sear each side for 4-5 minutes. This gives a nice golden crust. Remove the salmon and set it aside. This keeps it tender and juicy. Herbs can transform your dish. For this recipe, use dried Italian herbs. Oregano, basil, and thyme work well together. Add them when you pour in the cream. This lets the flavors mix nicely. Fresh basil leaves are great for garnish too. They add a pop of color and taste. Don’t be shy with herbs; they boost flavor without extra calories. Serve your creamy Tuscan salmon in shallow bowls. This makes for a lovely presentation. Add fresh basil on top for a nice touch. For a complete meal, pair it with garlic bread. You can also serve it over pasta or quinoa. Both options soak up the creamy sauce well. Enjoy this dish with family or friends for a cozy dinner! Pro Tips Perfectly Cooked Salmon: To ensure your salmon is cooked perfectly, aim for an internal temperature of 145°F (63°C). The fish should flake easily with a fork. Enhance the Flavor: Add a splash of white wine or lemon juice to the sauce for an extra layer of flavor. It brightens the dish and complements the creaminess. Use Fresh Ingredients: Whenever possible, opt for fresh spinach and tomatoes. They will provide a vibrant color and superior taste compared to their canned or frozen counterparts. Make it Your Own: Feel free to customize the recipe by adding other vegetables such as bell peppers or zucchini, or even spices like red pepper flakes for a kick! {{image_2}} You can swap salmon for other fish like tilapia or cod. Both cook quickly and stay moist. If you prefer meat, try chicken breasts. Just adjust cooking time to ensure they are fully cooked. For a heartier option, use shrimp. They need only a few minutes to cook in the sauce. To make this dish vegetarian, replace the salmon with hearty vegetables. Zucchini, eggplant, or even tofu work well. Cook the veggies until tender. They will soak up the creamy sauce just like the fish. This makes a rich, tasty meal without meat. For extra flavor, add sun-dried tomatoes. They bring a sweet, tangy kick to the dish. Just chop them up and stir them in with the tomatoes. Capers are another great choice. They add a briny taste that pairs well with the cream. Both options give a unique twist to the classic recipe. To keep your creamy Tuscan salmon fresh, store it in an airtight container. Let the dish cool down before sealing it. Place it in the fridge for up to three days. If you want to enjoy it later, keep the sauce and salmon together. This helps maintain flavor and moisture. When reheating, use a skillet over low heat. This helps the salmon warm evenly without drying out. You can add a splash of cream or water to keep it creamy. Heat for about 5 minutes, stirring gently, until warmed through. Avoid high heat to prevent overcooking. If you want to freeze the dish, it's best to freeze just the salmon and sauce together. Let it cool completely, then place it in a freezer-safe container. It can last up to three months in the freezer. To enjoy it later, thaw overnight in the fridge before reheating. Yes, you can use frozen salmon. Just thaw it first. Place it in the fridge overnight or use cold water. After thawing, pat it dry. This helps to get a nice sear. Cooking times may vary slightly, so check for doneness. You can use coconut milk for a lighter version. It adds a hint of sweetness. For a low-calorie option, try using Greek yogurt. It thickens the sauce and adds creaminess. Just stir it in at the end to avoid curdling. To make this dish dairy-free, swap heavy cream for coconut milk. Use nutritional yeast instead of Parmesan cheese. It gives a cheesy flavor without dairy. You can also add a splash of lemon juice for tanginess. Salmon is done when it flakes easily with a fork. It should be opaque and have a light pink center. Use a food thermometer if you want to be precise. The internal temperature should reach 145°F (63°C). Always let it rest for a few minutes before serving. This blog post covered tasty salmon recipes, from ingredients to storage tips. You learned about choosing fresh salmon and how to make a creamy sauce. I shared ways to enhance flavor with herbs and suggested different proteins for variety. In the end, cooking salmon can be easy and fun. Enjoy trying new flavors and variations. You can make meals that impress, while still being simple and quick!

Creamy Tuscan Salmon Skillet

A delicious and creamy salmon dish cooked with garlic, tomatoes, and spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 4 fillets salmon (about 6 oz each)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1 cup heavy cream (or coconut milk for a lighter version)
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
  • Add the cherry tomatoes to the skillet and cook for about 3-4 minutes until they begin to soften.
  • Pour in the heavy cream and bring to a gentle simmer. Stir in the Italian herbs and grated Parmesan cheese, allowing it to melt and create a creamy sauce.
  • Add the baby spinach to the skillet and stir until wilted, around 2 minutes.
  • Return the seared salmon fillets to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
  • Taste and adjust seasoning with salt and pepper as necessary.

Notes

Serve with garlic bread or over pasta or quinoa for a hearty meal.
Keyword creamy, Italian, salmon, skillet