Creamy Tuscan Salmon Recipe

Ingredients

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 small onion, finely minced
• 4 cloves garlic, minced
• 1/2 cup diced sun-dried tomatoes
• 3 cups roughly chopped spinach
• 1/2 cup vegetable broth
• 1 1/2 cups table cream (18%) or half-and-half (10%)
• 1 ounce freshly grated Parmesan cheese
• Chopped parsley, for garnish
• Salt and pepper, to taste

Instructions

• Heat olive oil in a large pan over medium-high heat.
• Season the salmon fillets with salt and pepper on both sides. Once the oil is heated, place the salmon fillets in the pan, skin side down, and cook for 4-5 minutes. Flip and cook for an additional 1-2 minutes or until your desired level of doneness is reached. Remove the cooked salmon fillets from the pan and set them aside.
• In the same pan, reduce the heat to medium and add minced onion and garlic. Sauté for 4-5 minutes until the onions turn translucent and the garlic becomes tender.
• Add the broth, stirring and scraping the pan with a wooden spoon or spatula to deglaze and incorporate any caramelized bits from the bottom. Continue cooking until the broth reduces by roughly half.
• Introduce sun-dried tomatoes and spinach to the pan, season with salt and pepper, and continue cooking while stirring frequently until the spinach wilts.
• Lower the heat to a simmer, pour in the cream, and stir it into the vegetable mixture. Add the grated Parmesan cheese and blend it thoroughly into the cream mixture.
• Return the salmon fillets to the pan, spooning the creamy sauce over each piece. Optionally, garnish with chopped parsley and serve.

Nutrition

• Serving Size: 1 fillet
• Calories: 330 calories
• Sugar: 5 grams
• Fat: 20 grams
• Carbohydrates: 9 grams
• Fiber: 2 grams
• Protein: 31 grams