Creamy Tuscan Salmon with Spinach

• 4 salmon fillets (6 ounces each)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 cups fresh spinach
• 1 cup heavy cream
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add minced garlic and sauté until fragrant.
3. 3 Stir in cannellini beans, diced tomatoes, basil, oregano, and red pepper flakes.
4. 4 Simmer for about 5 minutes.
5. 5 Push half the mixture to one side and place salmon fillets skin-side down in the skillet.
6. 6 Season salmon with salt and pepper.
7. 7 Cover skillet and cook for about 10 minutes, or until salmon is cooked through.
8. 8 Stir in spinach and heavy cream, cooking until spinach is wilted and sauce is warmed through.
9. 9 Serve salmon over the creamy mixture and garnish with Parmesan cheese if desired.

Equipment

• Large skillet with lid

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute cod for salmon if preferred.

Substitutions

• If cannellini beans are unavailable, use white kidney beans.
• Substitute fresh herbs for dried if you have them on hand.

Pairings

• A glass of crisp white wine
• Roasted asparagus

Nutrition

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Ensure the skillet is large enough to accommodate the salmon without overcrowding.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Pairs perfectly with crusty bread or a side of roasted potatoes.
• Add a fresh green salad for a complete meal.

FAQ