Indulgent Creamy Tuscan Salmon with Spinach and Artichokes

Ingredients:

  • 4 salmon fillets
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup baby spinach
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Directions:

  1. Season salmon fillets with salt and pepper on both sides.
  2. In a large skillet, heat olive oil over medium-high heat. Add salmon fillets and cook for 4-5 minutes per side, or until cooked through. Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for 1-2 minutes, until fragrant.
  4. Pour in heavy cream and chicken broth. Bring to a simmer and let it cook for 2-3 minutes, stirring occasionally.
  5. Add baby spinach, artichoke hearts, and sun-dried tomatoes to the skillet. Cook for another 2-3 minutes, until spinach is wilted and the sauce has thickened slightly.
  6. Stir in grated Parmesan cheese until melted and smooth. Season with additional salt and pepper if needed.
  7. Return salmon fillets to the skillet, spooning the creamy Tuscan sauce over them. Cook for 1-2 minutes, until heated through.
  8. Garnish with chopped parsley and serve hot.
  9. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
  10. Kcal: 380 kcal | Servings: 4 servings

FAQs:

  • What ingredients are needed for Creamy Tuscan Salmon with Spinach and Artichokes?
    • Key ingredients typically include salmon fillets, garlic, sun-dried tomatoes, artichoke hearts, fresh spinach, heavy cream, chicken broth, Parmesan cheese, salt, pepper, and optionally, Italian seasoning or herbs like basil and parsley for garnish.
  • How do I prepare the salmon fillets for cooking?
    • Season the salmon fillets with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the salmon fillets skin-side down first for about 3-4 minutes, then flip and cook for another 3-4 minutes until cooked through and flaky. Remove the salmon from the skillet and set aside.
  • How do I make the creamy Tuscan sauce with spinach and artichokes?
    • In the same skillet, add minced garlic and cook until fragrant. Stir in sun-dried tomatoes (chopped), artichoke hearts (quartered), and fresh spinach. Cook until the spinach wilts. Pour in heavy cream and chicken broth, and bring to a simmer. Stir in grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt, pepper, and Italian seasoning or herbs.
  • Can I use frozen spinach or canned artichokes in this recipe?
    • Yes, you can substitute frozen spinach for fresh spinach. Thaw and squeeze out excess moisture before adding it to the skillet. Canned artichoke hearts can also be used; just drain and rinse them before quartering and adding to the dish.
  • How should I serve Creamy Tuscan Salmon with Spinach and Artichokes?
    • Serve the creamy Tuscan sauce over the seared salmon fillets, garnished with chopped fresh herbs like basil or parsley. This dish pairs well with pasta, rice, or mashed potatoes. A side of crusty bread is perfect for soaking up the delicious sauce.
  • Can I prepare this dish ahead of time?
    • While it’s best to serve the salmon fillets immediately after preparing the sauce for optimal flavor and texture, you can make the sauce ahead of time and reheat it gently before serving. Cook the salmon just before serving to ensure it stays moist and flavorful.

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