Creamy Tuscan Salmon and Spinach Skillet

• 12 oz salmon fillet, skin removed and cut into 4 pieces
• 10 oz fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1/4 cup chicken broth
• Juice of 1/2 lemon
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper.
2. 2 Sear salmon skin-side down for 4 minutes, then flip and cook for another 2 minutes. Remove and set aside.
3. 3 In the same skillet, add butter and sauté garlic until fragrant.
4. 4 Add spinach, red pepper flakes, and thyme. Cook until spinach is wilted.
5. 5 Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
6. 6 Stir in Parmesan cheese until melted and sauce is creamy.
7. 7 Return salmon to skillet, nestling it into the sauce. Squeeze lemon juice over the top.
8. 8 Simmer for 3-4 minutes until salmon is cooked through and sauce has thickened.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Spatula
• Measuring cups and spoons
• Chef's knife

Variations

• Use shrimp or scallops instead of salmon for a different seafood twist.
• Add sun-dried tomatoes for extra flavor and texture.

Substitutions

• Substitute heavy cream with half-and-half for a lighter option.
• Use almond flour mixed with water as a gluten-free thickener if needed.

Pairings

• A crisp Chardonnay complements the creamy sauce beautifully.
• Serve with a side of roasted asparagus or zucchini.

Nutrition

Tips

• Ensure your skillet is large enough to comfortably hold the salmon pieces without overcrowding.
• If you prefer a thicker sauce, simmer it a bit longer to reduce.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the texture changes in the salmon and sauce.

Serving Suggestions

• Serve with a side of garlic bread or crusty baguette.
• Pair with a fresh green salad for a complete meal.

FAQ