Marry Me Tuscan Salmon
One-pan Tuscan salmon seared until golden and finished in a creamy garlic sauce with sun-dried tomatoes and spinach. A quick skillet salmon dinner that works for weeknights but feels restaurant-worthy.
Servings 4
Calories 585kcal
Equipment
- cast iron skillet 12" or large skillet. Allows salmon to sear without crowding and gives room to build the sauce.
- measuring cups and spoons For accurate sauce ratios.
- fish spatula or wide spatula. Helps flip the salmon once it releases.
Ingredients
- 4 (5-6 oz / 140-170 g each) salmon fillets skin on or off
- 1 tsp (6 g) kosher salt or to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsps (28 g) unsalted butter
- 4 cloves garlic minced
- ½ cup (120 ml) low-sodium chicken broth or vegetable broth
- ½ tsp (0.5 g) dried oregano leaves
- ¾ cup (180 ml) heavy cream
- ½ cup (75 g) sun-dried tomatoes in oil sliced and lightly blotted
- 4 cups (120 g) baby spinach lightly packed
- fresh basil or parsley for finishing
Instructions
- Pat the salmon fillets dry with paper towels and season generously on both sides with salt and freshly ground black pepper.4 (5-6 oz / 140-170 g each) salmon fillets, 1 tsp (6 g) kosher salt, ½ tsp (1 g) freshly ground black pepper
- Heat the olive oil in a wide skillet over medium-high heat. Once hot, add the salmon fillets presentation-side down and cook for 3 to 4 minutes, until deeply golden and the fish releases easily from the pan. Flip and cook for an additional 2 to 3 minutes, until just cooked through. Transfer the salmon to a plate and keep warm.1 tbsp (15 ml) olive oil
- Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the garlic and cook for 30 to 60 seconds, just until fragrant, taking care not to brown it.2 tbsps (28 g) unsalted butter, 4 cloves garlic
- Pour in the broth, scraping up any browned bits from the bottom of the pan. Add the dried oregano and allow the liquid to simmer and reduce by about half. Stir in the heavy cream and sun-dried tomatoes and simmer gently for 3 to 4 minutes, until the sauce thickens slightly.½ cup (120 ml) low-sodium chicken broth, ½ tsp (0.5 g) dried oregano leaves, ¾ cup (180 ml) heavy cream, ½ cup (75 g) sun-dried tomatoes in oil
- Add the baby spinach in batches, stirring until just wilted and tender.4 cups (120 g) baby spinach
- Return the salmon to the skillet, spooning the sauce over the fillets. Simmer for 1 to 2 minutes, just until the salmon is warmed through and coated in the sauce. Taste and adjust seasoning as needed.
- Remove from the heat, finish with fresh basil or parsley, and serve immediately.fresh basil or parsley
Notes
- Patting the salmon dry before cooking is key to achieving a proper sear.
- Oil-packed sun-dried tomatoes provide the best texture and flavor; blot lightly to avoid excess oil.
- Reduce the broth fully before adding cream to keep the sauce flavorful, not diluted.
- Spinach should be added at the very end so it stays tender and green.
- Salmon is done when it flakes easily and still looks moist in the center.
- Nutrition values were calculated using skinless, boneless PNW wild salmon and heavy cream. Values will vary based on salmon size, cream fat content, and brand of sun-dried tomatoes used.
Nutrition
Serving: 350g | Calories: 585kcal | Carbohydrates: 9g | Protein: 39g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 145mg | Sodium: 720mg | Potassium: 1050mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2100IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 2mg