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Insanely Good Creamy Tuscan Garlic Salmon

A rich, garlicky creamy Tuscan sauce pairs with pan-seared salmon for a quick, elegant weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup Parmesan cheese
  • 1 tablespoon cornstarch
  • 1 cup spinach chopped
  • 1/2 cup sun-dried tomatoes

Instructions

  • Season both sides of the salmon fillets with salt and pepper.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
  • Place the salmon in the skillet skin-side down and cook about 7 minutes, then flip and cook 3 more minutes, until just barely pink in the center; transfer salmon to a plate and set aside.
  • Add the minced garlic to the same skillet and cook 1 minute until fragrant, stirring so it does not burn.
  • Pour in 1 cup heavy cream and 1/2 cup chicken broth, then stir in 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 cup Parmesan cheese.
  • Whisk in 1 tablespoon cornstarch until fully incorporated, then simmer the sauce 1–2 minutes until it begins to thicken.
  • Add 1 cup chopped spinach and 1/2 cup sun-dried tomatoes to the sauce and simmer until the spinach wilts and the sauce is heated through.
  • Return the seared salmon to the skillet and spoon the sauce over the fillets; heat 1–2 minutes to warm the fish before serving.

Equipment

  • Large Skillet
  • spatula or tongs
  • Measuring cups and spoons
  • Whisk
  • plate

Notes

  • Use low to medium heat to prevent garlic from burning.
  • For firmer salmon, cook a few minutes longer after flipping.
  • Chop sun-dried tomatoes if they are in large pieces.
  • Stir the cornstarch into a little cold liquid first if it clumps.