Description
Indulge in a decadent and flavorful Skillet Creamy Tuscan Salmon that is sure to impress your taste buds. This dish features tender salmon fillets cooked to perfection in a creamy Tuscan-inspired sauce with artichokes, sun-dried tomatoes, and fresh spinach.
Ingredients
Units
Scale
Salmon:
- 4 skin-on salmon fillets (4–5 ounces each)
- Fine salt and black pepper
- Nonstick cooking spray
- 1 tablespoon olive oil, divided
Sauce:
- 1 medium shallot, finely chopped (about 1/4 cup)
- 1 (14-ounce) can artichoke heart quarters, drained and cut in half
- 1/3 cup sun-dried tomatoes packed in oil, drained*, cut into strips
- 4 garlic cloves, minced
- 1 (5-ounce) bag fresh baby spinach
- 1 1/2 cups half and half**
- 1/4 teaspoon paprika
- 1/4 cup fresh basil leaves, sliced
- Red pepper flakes
- Fresh lemon wedges (for serving)
Instructions
- Prepare Salmon: Pat the salmon dry with paper towels, then season with salt and pepper.
- Cook Salmon: Heat a skillet over medium-high heat, add olive oil, and cook salmon fillets until cooked through.
- Prepare Sauce: In the same skillet, sauté shallot, artichokes, sun-dried tomatoes, garlic, and spinach. Add half and half and paprika.
- Combine: Return salmon to the skillet, garnish with basil and red pepper flakes. Serve with lemon wedges.
Notes
- If using sun-dried tomatoes that are not packed in oil, soak them in boiling water for 10 minutes to soften.
- For dairy-free option, use plain, unsweetened non-dairy creamer.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
