Creamy Tuscan Salmon with Spinach and Tomatoes

• 4 (6-ounce) salmon fillets
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt, to taste
• Black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and cook until softened, about 3 minutes.
3. 3 Stir in minced garlic and cook for another minute.
4. 4 Add diced tomatoes (with their juices) and bring to a simmer.
5. 5 Toss in chopped spinach until it wilts into the sauce.
6. 6 Pour in heavy cream and sprinkle with thyme and basil. Stir to combine and let sauce thicken slightly.
7. 7 Season the sauce with salt and black pepper to taste.
8. 8 Gently place salmon fillets into the skillet, nestling them into the sauce.
9. 9 Cover skillet and cook for about 10-12 minutes, or until salmon is cooked through.
10. 10 Sprinkle with Parmesan cheese just before serving, if using.

Equipment

• Large skillet with lid

Variations

• Add a splash of white wine to the sauce for extra depth.
• For a kick, sprinkle red pepper flakes into the sauce.

Substitutions

• If spinach isn't your thing, swap in kale or arugula.

Pairings

• A glass of crisp white wine like Pinot Grigio.
• Finish with a slice of lemon wedge on each fillet.

Nutrition

Tips

• For a dairy-free option, substitute coconut cream for the heavy cream.
• Ensure the salmon is skin-side down in the skillet for even cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread to soak up the creamy sauce.
• Pairs wonderfully with roasted asparagus or garlic mashed potatoes.

FAQ