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One-Pan Tuscan Garlic Butter Salmon with Spinach

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

For the Pan-Seared Salmon
  • 4 fillets (6 oz each) Atlantic salmon skin-on or skinless, patted completely dry
  • 1 tbsp olive oil for high-heat searing
  • 2 tbsp unsalted butter divided
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
For the Tuscan Garlic Parmesan Cream Sauce
  • 5 cloves fresh garlic finely minced
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 1/2 cup low-sodium vegetable or chicken broth halal certified
  • 1 cup heavy whipping cream room temperature
  • 3 cups fresh baby spinach leaves packed
  • 1/2 cup freshly grated Parmesan cheese Parmigiano-Reggiano preferred
  • 1 tbsp fresh lemon juice brightens the sauce
  • 2 tbsp fresh Italian flat-leaf parsley chopped for garnish
  • 1/4 tsp crushed red pepper chili flakes optional for subtle warmth

Method
 

Searing the Salmon to Golden Crispness
  1. Pat the salmon fillets completely dry on all sides using paper towels. Season generously with fine sea salt, cracked black pepper, and garlic powder.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering.
  3. Place salmon fillets flesh-side down (or skin-side up) in the hot skillet. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust develops. Flip carefully and sear the other side for 3 to 4 minutes, until cooked to medium (130-135°F / 55°C).
  4. Transfer seared salmon to a warm plate and tent loosely with foil.
Building the Velvety Tuscan Cream Sauce
  1. In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add minced garlic and chopped sun-dried tomatoes; sauté for 1 to 2 minutes until intensely fragrant.
  2. Pour in the low-sodium broth, using a wooden spoon to scrape up all the flavorful golden browned bits (fond) stuck to the bottom of the pan.
  3. Reduce heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 3 minutes until slightly thickened.
  4. Stir in the freshly grated Parmesan cheese until melted and silky smooth. Add the packed baby spinach leaves and cook for 1 to 2 minutes until wilted and vibrant green. Stir in the fresh lemon juice and red pepper flakes.
Finishing & Serving
  1. Return the seared salmon fillets (and any collected resting juices) back into the skillet. Spoon the warm, bubbling garlic cream sauce over each fillet.
  2. Simmer for 1 minute just to reheat the salmon thoroughly through.
  3. Garnish with fresh chopped parsley and extra lemon slices. Serve immediately with warm crusty bread, buttered fettuccine, or steamed asparagus.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 7gProtein: 38gFat: 34gSaturated Fat: 16gCholesterol: 145mgSodium: 520mgPotassium: 780mgFiber: 2gSugar: 3gVitamin A: 130000IUVitamin C: 11.6mgCalcium: 1800mgIron: 0.4mg

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