Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic
4 servings
servings10 minutes
active time30 minutes
total timeIngredients
1 tablespoon olive oil
1 lb salmon fillets ((3 or 4 salmon fillets))
1/4 teaspoon salt
3 cloves garlic (, minced)
1/4 cup sun-dried tomatoes (, chopped)
1 cup artichoke hearts (, chopped)
2 tablespoons capers (, drained)
5 oz spinach (fresh)
1 cup heavy cream
1/4 teaspoon paprika
salt
Directions
How to sear salmon
Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
Season salmon fillets with salt.
When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
Reduce heat to medium.
Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
Remove salmon from the skillet.
How to make white cream sauce
To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.
Assembly
Add cooked salmon to the skillet with the cream sauce.
Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
Season with salt, if needed.
4 servings
servings10 minutes
active time30 minutes
total time