Katie’s Recipes

Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic

4 servings


10 minutes

active time

30 minutes

total time


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



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.


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.


Serving Size



482 kcal

Total Fat

37 g

Saturated Fat

15 g

Unsaturated Fat


Trans Fat



143 mg


564 mg

Total Carbohydrate

10 g

Dietary Fiber

2 g

Total Sugars

3 g


26 g

4 servings


10 minutes

active time

30 minutes

total time
Start Cooking