I love this! My favourite date night meal alongside rice or steamed veggies with a glass of wine. A restaurant-quality dish that you can make at home. Rich, creamy, and divine!
Ingredients
3 salmon fillets
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2 tsp olive oil
2 tbsp butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 c (80ml) vegetable broth
5 oz (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 c heavy cream
Salt and pepper, to taste
3 c baby spinach leaves
1/2 c grated Parmesan
1 tbsp fresh parsley, chopped
How to make Creamy Garlic Tuscan Salmon Recipe
Step 1: Heat over medium-high heat a large skillet.
Step 2: Season with salt and pepper the salmon on each side.
Step 3: Once the pan is hot, sear the fillets flesh-side down for about 5 minutes per side. Cook to your liking. When done, take the cooked salmon fillets out of the pan and set aside.
Step 4: Add butter into the same pan and melt in the remaining cooking juice. Saute the garlic for about a minute or until fragrant. Add in the onion and stir fry until translucent, then, add in the sun-dried tomatoes. Continue to fry for a minute or two more to release the flavours. Pour the vegetable broth into the pan and cook some more to reduce the sauce a bit.
Step 5: Adjust the heat to low. Pour in the heavy cream and gently simmer, stirring often. To taste, season with salt and pepper.
Step 6: Add the baby spinach into the pan and let it wilt into the sauce before adding in the parmesan cheese. Simmer for a minute more or until the cheese has melted.
Step 7: Put the grilled salmon fillets back into the pan and sprinkle over the parsley. Covering the fillets with the sauce.
Step 8: Serve over steamed vegetables or cauliflower rice or rice or pasta. Enjoy!
Ingredients
- 3 salmon fillets
- 2 tsp olive oil
- 2 tbsp butter
- 5 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 c (80ml) vegetable broth
- 5 oz (150g) jarred sun-dried tomato in oil, drained of oil
- 1 3/4 c heavy cream
- Salt and pepper, to taste
- 3 c baby spinach leaves
- 1/2 c grated Parmesan
- 1 tbsp fresh parsley, chopped
Instructions
Step 1: Heat over medium-high heat a large skillet.
Step 2: Season with salt and pepper the salmon on each side.
Step 3: Once the pan is hot, sear the fillets flesh-side down for about 5 minutes per side. Cook to your liking. When done, take the cooked salmon fillets out of the pan and set aside.
Step 4: Add butter into the same pan and melt in the remaining cooking juice. Saute the garlic for about a minute or until fragrant. Add in the onion and stir fry until translucent, then, add in the sun-dried tomatoes. Continue to fry for a minute or two more to release the flavours. Pour the vegetable broth into the pan and cook some more to reduce the sauce a bit.
Step 5: Adjust the heat to low. Pour in the heavy cream and gently simmer, stirring often. To taste, season with salt and pepper.
Step 6: Add the baby spinach into the pan and let it wilt into the sauce before adding in the parmesan cheese. Simmer for a minute more or until the cheese has melted.
Step 7: Put the grilled salmon fillets back into the pan and sprinkle over the parsley. Covering the fillets with the sauce.
Step 8: Serve over steamed vegetables or cauliflower rice or rice or pasta. Enjoy!
