Creamy Garlic Tuscan Salmon

$- 4 salmon fillets (with skin on) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 cup heavy cream - 1/2 teaspoon Italian seasoning - 1/4 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for topping (optional) This dish needs fresh and simple ingredients. You start with salmon fillets that have skin on. The skin helps keep the fish moist and adds flavor. Next, you need olive oil for cooking. It gives the salmon a nice sear. Garlic is a must for this dish. Use fresh garlic for the best taste. Cherry tomatoes add sweetness and color. Baby spinach brings a nice green touch and healthy nutrients. Heavy cream makes the sauce rich and creamy. Italian seasoning gives it depth, and red pepper flakes add a bit of heat if you like spicy food. You can adjust salt and pepper to your taste. For garnish, fresh basil leaves add a pop of color and flavor. Grated Parmesan cheese is optional but adds a nice touch. Each ingredient plays a key role in making this dish flavorful and easy to cook. {{ingredient_image_1}} To start, heat two tablespoons of olive oil in a large skillet over medium heat. While the oil warms, season the salmon fillets with salt and pepper. This simple step adds flavor right from the start. Next, place the salmon fillets skin-side down in the skillet. Let them cook for about 4-5 minutes. This time allows the skin to get crispy. You want that delightful crunch when you take a bite. Once the skin is crispy, gently flip the fillets over. Cook for another 3-4 minutes until the salmon is fully cooked. When done, remove the fillets from the skillet and set them aside. Now it’s time to make the sauce that brings this dish to life. In the same skillet, add the minced garlic. Sauté it for about 30 seconds until you smell that wonderful garlic aroma. Be careful not to burn the garlic, as it can turn bitter. After that, toss in the halved cherry tomatoes. Cook them for about 2-3 minutes. You want them to soften and burst with flavor. Once they are ready, pour in 1 cup of heavy cream. Stir everything to combine. Add in the Italian seasoning and red pepper flakes if you like a bit of heat. Season with salt and pepper to taste. Let this mixture simmer for a couple of minutes until it thickens slightly. Next, stir in 1 cup of baby spinach. Allow it to wilt in the sauce for about 1 minute. This adds both color and nutrients. Once the spinach is ready, return the cooked salmon to the skillet. Spoon the creamy sauce over the top. Let it simmer for another minute to heat everything through. Now, your Creamy Garlic Tuscan Salmon is almost ready to serve! Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if you desire. Enjoy this dish with a side of your choice, and savor the rich flavors. To know when salmon is perfectly cooked, look for firm, opaque flesh. The fish should flake easily with a fork. A good rule is to cook it for about 4 to 5 minutes per side. The skin should be crispy and golden. For crispy skin, start with a hot skillet. Use enough oil to coat the pan. Place the salmon skin-side down and don’t move it. Let it cook undisturbed for 4 to 5 minutes. This helps crisp it up nicely. You can boost flavors with fresh herbs like thyme or parsley. A squeeze of lemon juice adds brightness, too. For spice lovers, try adding smoked paprika or cayenne for some heat. For cream, heavy cream works best for a rich sauce. If you want a lighter option, use half-and-half or coconut cream. Just know that these will change the final taste a bit. To serve beautifully, place the salmon on a plate, spoon the creamy sauce over it, and add a few cherry tomatoes on top. A sprinkle of grated Parmesan adds a touch of elegance. Fresh basil leaves make a lovely garnish. For side dishes, consider serving with garlic bread or a fresh salad. Roasted vegetables like asparagus or broccoli also pair well and add color to the plate. Pro Tips Choose the Right Salmon: Opt for wild-caught salmon if possible; it has a richer flavor and better texture compared to farmed salmon. Don’t Overcook the Salmon: Salmon is best when it’s still slightly pink in the center. Use a meat thermometer; aim for an internal temperature of 125°F (52°C) for medium doneness. Enhance the Sauce: For a burst of flavor, add a splash of white wine or lemon juice to the sauce while it simmers. Fresh Herbs Matter: Always use fresh basil for garnishing; it elevates the dish with its aromatic flavor and vibrant color. {{image_2}} You can switch out the salmon for chicken or tofu. Chicken will give you a hearty dish. Tofu is great for a plant-based option. Both will absorb the creamy sauce well. For a dairy-free choice, use coconut cream or cashew cream instead of heavy cream. These options keep the dish rich while meeting dietary needs. To add a fresh twist, squeeze some lemon or lime juice into the sauce. The citrus brightens the dish and adds a zesty kick. You can also use orange zest for a sweeter flavor. If you like heat, try different peppers. Add jalapeños for a spicy twist or bell peppers for a milder taste. Adjust the spice to fit your comfort level. Think about adding different veggies to the dish. Bell peppers, zucchini, or artichokes can add color and crunch. They make the meal more filling and nutritious. You might also replace balsamic vinegar with apple cider vinegar. This swap gives a tangy finish that pairs well with the creamy sauce. Get creative and find what you love! To store leftovers properly, let the salmon cool down. Place it in an airtight container. Keep it in the fridge for up to three days. Make sure to separate the salmon from the sauce. This helps maintain the texture and flavor. For the best reheating, use a skillet. Heat it over low to medium heat. Add a splash of water or cream to keep it moist. Cover the skillet to warm evenly. You can also use the microwave, but do it in short bursts. Check often to avoid drying it out. Yes, you can freeze the creamy sauce! Just store it in a freezer-safe container. It will last up to three months. For the salmon, wrap each fillet tightly in plastic wrap. Then place it in a freezer bag. This helps prevent freezer burn. Once frozen, use within three months for the best taste. Can I use frozen salmon fillets? Yes, you can use frozen salmon fillets. Just thaw them completely before cooking. This helps the fish cook evenly. It may take a bit longer to cook, so keep an eye on it. Is the dish suitable for meal prep? Absolutely! Creamy Garlic Tuscan Salmon works well for meal prep. You can store it in the fridge for up to three days. Just reheat it gently in a skillet or microwave. Can I make this recipe in advance? You can prep some parts in advance. Cook the salmon and sauce, then store them separately. When ready to eat, heat them together for the best taste. What can I serve with Creamy Garlic Tuscan Salmon? This dish pairs well with rice, pasta, or a fresh salad. You can also serve it with crusty bread to soak up the creamy sauce. Add some steamed vegetables for extra nutrition. How many calories are in this dish? Each serving of Creamy Garlic Tuscan Salmon has about 500 calories. This may vary based on portion size and toppings. Is it healthy? Yes, it can be a healthy choice! Salmon is rich in omega-3 fatty acids. The dish also includes spinach and tomatoes, which add vitamins and minerals. Just watch the cream portion if you're counting calories. In this blog, we covered a delicious recipe for Creamy Garlic Tuscan Salmon. You learned about the key ingredients and how to cook the salmon perfectly. I shared tips for making a creamy sauce and offered ideas for presentation and flavor variations. Proper storage and reheating methods were also discussed. This dish is simple, tasty, and great for any meal. Enjoy experimenting with flavors and make it your own!$

Creamy Garlic Tuscan Salmon

A delicious and creamy salmon dish with garlic, cherry tomatoes, and spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 fillets salmon (with skin on)
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup baby spinach
1 cup heavy cream
0.5 teaspoon Italian seasoning
0.25 teaspoon red pepper flakes (optional for heat)
to taste salt and pepper
to taste fresh basil leaves for garnish
to taste grated Parmesan cheese for topping (optional)

Instructions

Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper.
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy and the salmon is cooked halfway up. Gently flip the fillets and cook for another 3-4 minutes, or until salmon is cooked through. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet, cooking them until they soften, about 2-3 minutes.
Pour in the heavy cream and stir to combine. Add Italian seasoning, red pepper flakes (if using), and season with salt and pepper to taste. Let the mixture simmer for a couple of minutes until it thickens slightly.
Stir in the baby spinach and allow it to wilt in the sauce for about 1 minute.
Return the cooked salmon to the skillet, spooning the creamy sauce over the top. Simmer for an additional minute to heat through.
Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Notes

Serve with pasta or crusty bread for a complete meal.

Keyword creamy, easy, garlic, salmon, Tuscan