This perfectly cooked Creamy Garlic Tuscan Salmon with Spinach is easy to make in only one pan. Pan-seared salmon, creamy garlic white sauce, spinach, and fresh basil make up this luscious dinner option that your whole family will love.
Pat the salmon dry with a paper towel. Cut into 4 equal filets. Season with smoked paprika and salt.
Heat a large non-stick pan over medium heat. Add the oil and heat until shimmering. Place the fish skin-side down in the pan and cook until nicely golden brown (about 5 minutes). Flip and cook for another 2 minutes on the flesh side. Use a spatula and press the fish down so it contacts the heat on all flesh parts.
Remove the fish from the pan and set it aside.
Using the same pan, add the sun-dried tomato oil and garlic. Sauté for 1 minute on medium heat.
Add chopped sun-dried tomatoes to the pan. Pour in the broth and heavy cream and stir well. Season with salt. Using a wooden spoon to scrape anything that stuck to the bottom of the pan, those are flavors. Reduce the heat to low and cook stirring for 2 minutes.
Add the spinach and let it wilt for about 5 minutes to let the sauce thicken.
Carefully return the cooked salmon back to the pan, nestling it into the sauce, and cook until heated (about 1 minute). Sprinkle with fresh basil.
Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates. Serve on top of cauliflower mash, mashed potatoes, or rice.
Pour the sauce on top of the fish and enjoy while hot.
Notes
Storing: The leftover salmon can be stored in an airtight container in the fridge for about 3 days. It can be kept in the same container or separate from the sauce.Reheating: Heat the salmon with sauce in a skillet over medium heat until it’s warmed through.Creamy sauce - The heavy cream base can be swapped for milk or dairy-free coconut cream and you can use white wine instead of vegetable broth.