Creamy Tuscan Salmon Dish (Printable Version)

Salmon in creamy Tuscan-style sauce with sun-dried tomatoes, spinach, and Parmesan. Comfort for any night in.

# What You'll Need:

→ For the salmon

01 - 3 salmon filets (approximately 450 grams total), skinless
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon extra-virgin olive oil

→ For the sauce

05 - 0.5 white onion, diced
06 - 120 millilitres sun-dried tomatoes in oil, drained and chopped
07 - 120 grams cherry tomatoes, halved
08 - 1 tablespoon garlic, minced
09 - 240 millilitres heavy cream
10 - 60 grams freshly grated Parmesan cheese
11 - 1 teaspoon paprika
12 - 1 teaspoon Italian seasoning
13 - 30 grams fresh baby spinach
14 - Salt, to taste

# Steps to Follow:

01 - Pat salmon filets dry using paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat extra-virgin olive oil in a large skillet over medium-high heat. Once shimmering, place salmon filets in the pan and sear for 3 to 4 minutes per side until they are golden brown. Transfer salmon to a plate; the fillets need not be fully cooked at this stage.
03 - In the same skillet over medium heat, add diced onion, sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook for 5 minutes, stirring occasionally, until the mixture is fragrant and onions are softened.
04 - Stir in heavy cream, Parmesan cheese, paprika, and Italian seasoning. Mix thoroughly to combine.
05 - Reduce heat to low. Add fresh baby spinach and continue simmering until the spinach is wilted. Season the sauce with salt to taste.
06 - Return the partially cooked salmon filets to the skillet. Simmer gently in the sauce for 5 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
07 - Plate the salmon and spoon the creamy tomato-spinach sauce over each filet. Serve immediately.

# Additional Notes:

01 - Ensure the olive oil coats the surface of the pan in a thin layer for optimal searing; adjust the quantity depending on skillet size.
02 - For a spicy kick, sprinkle in red pepper flakes with the aromatics.
03 - Garnish with fresh basil leaves for enhanced aroma and visual appeal.
04 - Store any leftovers in a sealed container in the refrigerator for up to two days. Reheat gently in a skillet until warmed through.

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