My recipe research for my clients recently led me to this Creamy Tuscan Salmon dish. So far it has gotten rave reviews. I even enjoy it and I'm not a big fan of salmon. You could also make this dish with shrimp or chicken and it would be delightful!
One of the great things about this dish, besides the amazing flavor, is how simple it is and everything take place in one pan. It is creamy and a bit decadent but it also has it's healthy side. There is the salmon and spinach and of course garlic is great for you too. There is plenty of that in this recipe. I don't have much more to say about this recipe because I think the photo says it all!
4 salmon fillets, skin off
2 tablespoons butter
6 cloves garlic, minced
1/2 small yellow onion, diced
5 ounces sun-dried tomatoes, julienned (you can buy them in a bag like this)
1 1/2 cups half and half
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese
1 teaspoon cornstarch mixed with 1 tablespoons of water
Heat a large nonstick skillet over medium-high heat. Drizzle with olive oil. Season the salmon fillets on both sides with salt and pepper, and sear in the hot pan. Put the non-skin side down first for about 5 minutes, then flip and cook to your liking. Remove the fish from the pan.
Next, melt the butter and add the onion. Season with salt and let cook for a couple of minutes until translucent. Now add the garlic and cook for a minute until you can smell it.
Next add the sun dried tomatoes and fry for 1-2 minutes to release their those delicious sugars.
Reduce your heat to low, add the half and half, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Finally, add in the spinach leaves and allow to wilt in the sauce. At this time you should also add the Parmesan cheese and cornstarch mixture. You can skip the cornstarch if you want a thinner sauce. Let the sauce simmer and come together for minutes. Occasionally stirring.
Put the salmon back into the pan and spoon the sauce over each piece of salmon.
Serve right away with your favorite vegetable or starch. Lemon roasted broccolini would be great with this!