Delicate salmon fillets nestled in a velvety garlic cream sauce with sun-dried tomatoes, baby spinach, and Parmesan make for a dinner that feels straight from a favorite trattoria. One skillet, little fuss, and a deeply satisfying finish: the rich sauce, bright with herbs and a hint of lemon, wraps the fish in luxurious flavor.
Ingredients
- Salmon fillets — 4 (about 160–180 g (5.5–6 oz) each)
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1/2 tsp
- Olive oil — 1 tbsp
- Unsalted butter — 20 g (1 1/2 tbsp)
- Garlic — 3 cloves
- Sun-dried tomatoes in oil — 60 g (2 oz)
- Dry white wine, optional — 60 ml (1/4 cup)
- Heavy cream — 250 ml (1 cup)
- Finely grated Parmesan — 40 g (1/2 cup)
- Italian seasoning — 1 tsp
- Fresh spinach — 100 g (3.5 oz)
- Lemon juice — 1 tbsp
Step-by-step method
- Pat the salmon dry with paper towels and, if needed, remove any small pin bones with tweezers. Season with salt, pepper, and paprika.
- Heat a skillet over medium heat. Add the olive oil and butter. Sear the salmon for 3–4 minutes, until golden, then turn and cook for another 2–3 minutes. Transfer to a plate.
- In the same skillet, sauté the minced garlic for 20–30 seconds, just until fragrant. Add the chopped sun-dried tomatoes and warm through for 1 minute.
- Pour in the wine and reduce by half, scraping up the flavorful browned bits from the bottom of the pan — they give the sauce real depth.
- Add the cream, Parmesan, and Italian seasoning. Stir and simmer for 2–3 minutes, until the sauce thickens slightly.
- Add the spinach and let it wilt, stirring gently.
- Return the salmon to the skillet, spoon the sauce over the top, and cook for another 2–3 minutes until just cooked through and beautifully moist. Remove from the heat, stir in the lemon juice, and adjust the seasoning if needed.
- Serve immediately with pasta, rice, polenta, or mashed potatoes — the sauce is glorious over just about anything.
Nutrition per serving
| Item | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 40 g |
| Fat | 47 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1000 mg |
Serving and storage
Serve the salmon at once, generously spooning over the creamy sauce. It pairs especially well with tagliatelle, jasmine rice, creamy polenta, or mashed potatoes. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat with a splash or two of water or cream to keep the sauce silky.
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Tips and variations
- Crispier crust: dry the fish well and leave it undisturbed for the first 2–3 minutes of searing.
- No wine: replace it with the same amount of broth or water plus 1 tsp lemon juice.
- Lighter version: use 20% cream and add 1 tbsp extra Parmesan; the sauce will still taste rich.
- For heat: a pinch of chili flakes brings out the Tuscan character of the dish.
- Substitutions: use kale instead of spinach, simmering it a little longer, or swap the sun-dried tomatoes for halved cherry tomatoes sautéed until soft.
Frequently asked questions
Can I use something lighter than heavy cream?
Yes. Use 20% cream and increase the Parmesan by 10–15 g (about 2 tbsp), then simmer the sauce for an extra minute. Coconut cream also works for a dairy-free version, though it will taste a little sweeter — balance it with a touch more lemon juice.
How do I know when the salmon is cooked without drying it out?
The flesh should flake easily while staying moist in the center. Internal temperature should be about 50–52°C (122–126°F). Take it off the heat slightly early; the hot sauce will finish the job perfectly.
What can I use instead of sun-dried tomatoes if I don’t have any?
Sauté 150 g (5 oz) cherry tomatoes with the garlic until soft, then stir in 1/2 tsp tomato paste. You’ll get a similar sweetness and a lovely, concentrated sauce.