This Tuscan Garlic Salmon is a true treat! Flaky salmon is cooked with fresh spinach and juicy tomatoes, all brought together with a touch of garlic for delicious flavor.
Cooking this dish feels like a hug from Italy! I love how fast it comes together—perfect for a cozy weeknight dinner. Just serve it with a side of bread to soak up that yummy sauce!
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal for this recipe. If you can’t find it, other fish like trout or even chicken breasts can work in a pinch, though cooking times will vary.
Heavy Cream: I recommend heavy cream for a rich sauce, but you can swap it for coconut milk if you want a dairy-free option. Just keep in mind it will have a slightly different flavor.
Cherry Tomatoes: While I love using cherry tomatoes for their sweetness, you can replace them with any diced tomatoes you have on hand, even canned ones! Just drain the excess liquid.
Spinach: Fresh baby spinach is the best choice here for texture and flavor. If unavailable, kale can work too, but make sure to cook it a bit longer until tender.
Parmesan Cheese: Grated Parmesan adds a wonderful flavor. Romano or nutritional yeast can be great substitutes for a non-dairy option.
How Do I Get the Salmon Just Right?
Cooking salmon to perfection can feel tricky, but it’s all about timing and heat. Here’s how to do it well:
- Start with a hot skillet; this helps create a nice sear on the skin.
- Don’t flip the salmon too early! Allow it to cook on one side until it’s golden and easily comes away from the pan. This usually takes about 4-5 minutes.
- When flipping, be gentle but quick. Cook on the other side for 2-3 minutes, just until the salmon is opaque and flakes easily.
Don’t be afraid to check for doneness, using a fork gently to see if it flakes apart. Practice makes perfect!
Tuscan Garlic Salmon with Spinach and Tomatoes
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/2 tsp red pepper flakes (optional, for a slight kick)
- 1 tbsp lemon juice
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and 15 minutes to cook, bringing the total to around 25 minutes. Perfect for a quick weeknight dinner that feels special!
Step-by-Step Instructions:
1. Season the Salmon:
Start by sprinkling salt and black pepper generously on both sides of the salmon fillets. This simple step enhances the flavor beautifully!
2. Cook the Salmon:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the salmon fillets skin-side down in the pan. Cook for about 4-5 minutes until the skin is crispy and the salmon looks cooked halfway through. Carefully flip the fillets and cook for another 2-3 minutes, until they are just cooked through. Remove the salmon from the skillet and set aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until it becomes fragrant—just be careful not to let it burn!
4. Add the Tomatoes:
Next, add the halved cherry tomatoes into the skillet. Cook for 2-3 minutes, stirring occasionally, until they start to soften and burst.
5. Add the Spinach:
Now toss in the fresh baby spinach and stir it all together for 1-2 minutes until it’s wilted. The vibrant color is so inviting!
6. Make the Creamy Sauce:
Lower the heat to medium and pour in the heavy cream. Stir in grated Parmesan cheese, Italian seasoning, red pepper flakes (if using), and lemon juice. Let the sauce simmer for about 2-3 minutes until it thickens slightly, filling your kitchen with tantalizing smells.
7. Combine Salmon and Sauce:
Carefully return the salmon fillets to the skillet, spooning some of that luscious sauce over the top. Let everything warm together for just 1-2 minutes.
8. Garnish and Serve:
Finally, garnish your Tuscan Garlic Salmon with freshly chopped basil or parsley for an extra pop of flavor. Serve immediately! This dish pairs wonderfully with crusty bread, rice, or pasta to soak up that mouthwatering sauce.
Enjoy your delicious Tuscan Garlic Salmon with Spinach and Tomatoes!
FAQ for Tuscan Garlic Salmon with Spinach and Tomatoes
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to thaw is by leaving it in the fridge overnight or placing it in a sealed plastic bag submerged in cold water for a few hours.
How Can I Make This Dish Dairy-Free?
You can easily make this dish dairy-free by substituting heavy cream with coconut milk. Just keep in mind that it will have a slightly different taste but still delicious! You can also replace Parmesan cheese with nutritional yeast for added flavor.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring often to avoid overcooking the salmon.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add bell peppers, zucchini, or mushrooms to the skillet along with the tomatoes and spinach. Just make sure to adjust cooking times slightly for firmer veggies.
