Tuscan salmon is tender, flaky, pan-seared salmon fillet smothered in a deliciously creamy garlicky and sundried tomato sauce. An easy and impressive dinner idea!
salmon - baby spinach leaves - heavy cream - olive oil - Dijon mustard thyme & oregano - garlic - sun dried tomatoes - parmesan - butter
Pat the salmon dry with kitchen towels and season with salt and pepper. In a large non-stick skillet, heat oil over medium heat.
Add salmon to the pan skin side down. Cook for 4-5 minutes then flip and cook for 3-4 more minutes until fully cooked. Transfer salmon to a plate, cover to keep warm.
To make the cream sauce, melt the butter and add chopped sun dried tomatoes, garlic and cook for 1 minute until the garlic is fragrant.
Adjust the heat to medium-low, and add the heavy cream, Dijon mustard, dried herbs, and the parmesan cheese to the skillet.
Allow the sauce to simmer for a couple of minutes and thicken. Season with salt and pepper. Add the spinach, stir it in and let it wilt in the sauce.
Put the salmon back in the sauce, spoon the sauce over the salmon. Serve warm over pasta, rice, or with steamed veg.