This Easy Tuscan Garlic Salmon is a tasty dish featuring juicy salmon fillets, fresh spinach, and ripe tomatoes, all cooked in a creamy garlic sauce. It’s quick to make and simply delightful!
The colorful veggies add a nice touch, and who doesn’t love garlic? I enjoy serving this with a warm piece of bread to soak up the yummy sauce. Perfect for a weeknight dinner! 😊
Key Ingredients & Substitutions
Salmon: A fantastic source of omega-3 fatty acids! You can use any cut you prefer, like skin-on or wild-caught. If you want a budget-friendly option, cod or tilapia can substitute, but adjust cooking times since they cook faster.
Spinach: Fresh spinach is best here for its soft texture, but you can also use frozen spinach. Just thaw and drain it well before adding. Kale works too, but be sure to cook it longer until tender.
Tomatoes: Cherry tomatoes are sweet and juicy, but diced regular tomatoes can work too. Canned diced tomatoes can also be used in a pinch. Just be sure to drain excess liquid.
Heavy Cream: For a lighter version, substitute half and half or use coconut milk for a dairy-free option. I prefer using heavy cream because it gives a rich flavor!
How Do You Cook Salmon Perfectly Without Overcooking?
Cooking salmon can be tricky! Start by heating your skillet properly. Here’s how to keep it juicy:
- Pat the salmon dry and season it well for great flavor.
- Preheat the skillet on medium-high; it should sizzle when you add the fish.
- Cook skinless fillets for about 4 minutes per side but adjust based on thickness. Look for an internal temperature of 145°F.
- Let it rest for 1-2 minutes after cooking. This helps retain moisture!
Following these tips ensures beautifully cooked salmon every time!
Easy Tuscan Garlic Salmon with Spinach and Tomato
Ingredients You’ll Need:
- 4 salmon fillets (about 6 ounces each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup cherry tomatoes, halved or 1 cup diced fresh tomatoes
- 2 cups fresh spinach leaves
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- 1/2 cup low sodium chicken or vegetable broth
- 1/4 cup heavy cream or half and half
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges, for serving
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes on prep and an additional 20 minutes cooking. Quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by seasoning the salmon fillets generously with salt, pepper, and half of the Italian seasoning. This enhances the flavor right from the beginning.
2. Sear the Salmon:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the seasoned salmon fillets to the skillet. Cook for about 4 minutes on each side, or until they’re golden brown and cooked through. Remember to check the thickness of your fillets; cooking time may vary! Once cooked, remove the salmon from the skillet and set them aside on a plate.
3. Sauté the Onions:
In the same skillet, add the diced onion and sauté for about 2 minutes until softened and translucent.
4. Add the Garlic:
Then, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter!
5. Cook the Veggies:
Stir in your cherry tomatoes, fresh spinach, the remaining Italian seasoning, and crushed red pepper flakes. Cook everything for 2-3 minutes until the spinach wilts and the tomatoes get soft and juicy.
6. Make the Sauce:
Pour in the broth and bring the mixture to a gentle simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet; these add extra flavor!
7. Add Cream:
Stir in the heavy cream, allowing the sauce to thicken slightly, which should take about 2 minutes.
8. Combine with Salmon:
Now, return the salmon fillets to the skillet. Spoon the delicious sauce and veggies over the salmon, and let everything warm together for a minute or so.
9. Serve and Enjoy:
Garnish with fresh parsley and serve immediately. For an extra touch of flavor, you might like to squeeze a bit of lemon juice over the top or serve lemon wedges on the side. This tasty dish pairs wonderfully with crusty bread, rice, or pasta to soak up the flavorful sauce!
Enjoy your cooking and the delightful meal! 😊
FAQ: Easy Tuscan Garlic Salmon with Spinach and Tomato
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to fully thaw it before cooking. The best way is to place it in the fridge overnight or seal it in a plastic bag and submerge it in cold water for a quicker thaw.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can use half and half or evaporated milk. For a dairy-free option, try full-fat coconut milk or almond milk, although the flavor will be slightly different.
How Can I Store Leftovers?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, gently warm in the microwave or on the stove over low heat to prevent the salmon from drying out.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add vegetables like zucchini, bell peppers, or mushrooms. Just be mindful of their cooking times; add them based on how long they take to soften.
