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- 4 skinless salmon fillets - 2 tablespoons extra virgin olive oil - 4 cloves of garlic, minced - 1 cup cherry tomatoes, cut in half - 1 cup baby spinach - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon mixed dried Italian herbs (basil and oregano) - Salt and freshly ground black pepper to taste Gathering these key ingredients makes your creamy garlic Tuscan salmon rich and tasty. The salmon fillets are the stars of this dish. They cook up tender and flaky, soaking in all the flavors. Olive oil and garlic form the base of the sauce, adding depth to every bite. The cherry tomatoes bring a sweet burst, while the spinach adds a nice pop of color and nutrition. Heavy cream and Parmesan cheese create a velvety sauce that coats the salmon perfectly. Dried Italian herbs like basil and oregano add that classic Tuscan touch. A pinch of salt and a twist of black pepper help balance out all the flavors. Make sure to have fresh basil leaves on hand for a beautiful finish. This simple list will help you create a dish that impresses everyone at the table. {{ingredient_image_2}} Start by heating the olive oil in a large skillet over medium heat until it shimmers. Season both sides of the salmon fillets with salt and pepper. Place the fillets in the hot skillet. Cook for about 4-5 minutes on each side. You want them golden and cooked through. Once done, remove the salmon and set it aside on a plate. To achieve a perfect sear, make sure your skillet is hot before adding the salmon. Avoid overcrowding the skillet. This way, you allow the heat to circulate properly. In the same skillet, add the minced garlic. Sauté for about 30 seconds, stirring constantly. You want the garlic to be fragrant but not browned. Then, toss in the halved cherry tomatoes and the dried Italian herbs. Cook, stirring occasionally, until the tomatoes soften, which takes about 3-4 minutes. Next, add the baby spinach to the skillet. Stir gently until the spinach wilts down, about 1-2 minutes. After that, reduce the heat to low and pour in the heavy cream. Stir well to mix everything together. Let it simmer gently for 2-3 minutes until the sauce thickens a bit. Now, stir in the grated Parmesan cheese. Mix until it melts completely, making the sauce smooth and creamy. Taste it and adjust the seasoning with extra salt and pepper if needed. Finally, reintroduce the cooked salmon to the skillet. Spoon the rich creamy sauce over the fillets. Let everything simmer together for another minute to heat through. For a beautiful presentation, serve the salmon on a nice plate. Drizzle the sauce generously over it. Garnish with fresh basil leaves for a pop of color. - For the best salmon, pan-sear it in olive oil. - Cook it for 4-5 minutes on each side. - Look for a golden brown crust. - The fish should flake easily with a fork. To check for doneness, try the fork test. Gently press the thickest part of the fish. If it flakes easily, it’s ready. If not, give it another minute. - Start with heavy cream for a rich sauce. - Add Parmesan cheese to boost the flavor. - If you want a creamier sauce, increase the cream. - To avoid separation, keep the heat low while mixing. Stir the sauce often. This helps keep it smooth and well combined. If you notice it getting too thick, add a splash of chicken broth or more cream. - Serve the salmon on a nice plate for a gourmet look. - Drizzle the sauce generously over each fillet. - Garnish with fresh basil leaves for color. Pair this dish with garlic bread or pasta for a complete meal. The sauce is perfect for soaking up with bread or mixing into pasta. Pro Tips Choose Fresh Salmon: Always opt for fresh, high-quality salmon fillets for the best flavor and texture. Look for vibrant color and a firm texture. Customize the Cream: Feel free to substitute heavy cream with half-and-half or a dairy-free alternative for a lighter option without sacrificing creaminess. Herb Variations: Experiment with different herbs such as thyme or parsley to customize the flavor profile to your liking. Serve with Sides: Pair this dish with garlic bread, rice, or a light salad to balance the richness of the creamy sauce. {{image_4}} If you want to switch things up, you can use chicken or shrimp instead of salmon. Both proteins work well with the creamy sauce. Simply follow the same cooking steps. For a dairy-free option, try using coconut milk or cashew cream. These alternatives still bring a rich taste to the dish. To make your dish pop, consider adding fresh herbs like parsley or thyme. A pinch of red pepper flakes can add a nice kick. You can also toss in vegetables like bell peppers or zucchini for extra nutrition. If you want to include grains, serve it with quinoa or farro. These options add texture and make the meal heartier. Creamy garlic Tuscan salmon pairs well with many sides. You can serve it over pasta, rice, or with crusty bread. For a lighter meal, create a salad with mixed greens and your favorite dressing. This way, you can enjoy the rich flavors while keeping it fresh and light. After enjoying your creamy garlic Tuscan salmon, let it cool down. You want it to reach room temperature. Then, place the leftovers in airtight containers. Glass or plastic containers work well. Make sure to store them in the fridge. This will keep the salmon fresh for up to three days. When you're ready to eat your leftovers, you can reheat them safely. The best methods are in the oven or on the stove. For the oven, set it to 350°F (175°C). Place the salmon in a baking dish, cover it with foil, and heat for about 15 minutes. On the stove, gently warm the salmon in a skillet on low heat. This keeps it moist. To maintain the sauce's creamy texture, add a splash of cream or broth while reheating. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, scoop the salmon and sauce into freezer-safe containers. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. For a quicker option, you can use the microwave's defrost setting before reheating. To check if salmon is done, look for its color. Cooked salmon turns light pink and opaque. The best method is to use a fork. Gently press the salmon with the fork. It should flake easily. If it still looks raw inside, cook it a bit longer. The internal temperature should reach 145°F (63°C). Use a food thermometer for accuracy. Yes, you can use frozen salmon. You can cook it straight from frozen. Just make sure to adjust your cooking time. Cooking from frozen takes longer than thawed salmon. Aim for about 6-7 minutes per side. If you thaw it first, it will cook faster and more evenly. This dish pairs well with many sides. Consider garlic bread for a tasty option. You can also serve it over pasta to soak up the sauce. A light salad with mixed greens works too. For drinks, a crisp white wine like Sauvignon Blanc complements the flavors nicely. This blog post guides you through making creamy garlic Tuscan salmon. You'll learn about key ingredients, like salmon, garlic, and heavy cream. Step-by-step directions help you cook the salmon and make the sauce. I shared useful tips for cooking and pairing suggestions, too. Remember, feel free to customize with your favorite ingredients. Now, you have everything you need to impress at your next meal! Enjoy every bite.

Creamy Garlic Tuscan Salmon

A rich and creamy salmon dish with garlic, tomatoes, and spinach, perfect for a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 fillets skinless salmon
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup baby spinach
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon mixed dried Italian herbs
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Begin by heating the extra virgin olive oil in a large skillet over medium heat until shimmering.
  • Season both sides of the salmon fillets generously with salt and freshly ground black pepper. Carefully place the fillets in the hot skillet and cook for approximately 4-5 minutes on each side, or until they are beautifully golden and cooked through. Once done, remove the salmon from the skillet and set aside on a plate.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds, stirring constantly, until it becomes fragrant but not browned.
  • Toss in the halved cherry tomatoes along with the dried Italian herbs. Cook, stirring occasionally, until the tomatoes begin to soften, which should take about 3-4 minutes.
  • Add the baby spinach to the skillet and continue to cook, stirring gently, until the spinach has wilted down. This should take about 1-2 minutes.
  • Reduce the heat to low and pour in the heavy cream, stirring well to combine all the ingredients. Allow the mixture to simmer gently for about 2-3 minutes, until it thickens slightly.
  • Stir in the grated Parmesan cheese, mixing until it is completely melted and the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt and pepper if necessary.
  • Reintroduce the cooked salmon to the skillet, carefully spooning the rich creamy sauce over the fillets. Allow everything to simmer together for another minute, ensuring it is heated through.

Notes

For a delightful presentation, serve on a beautiful plate and garnish with fresh basil leaves. Pairs well with garlic bread or pasta.
Keyword creamy, garlic, salmon, Tuscan