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Ultra close-up macro of golden pan seared salmon fillets resting in bubbling garlic parmesan cream sauce with red sun dried tomatoes and wilted spinach

Creamy Sun-Dried Tomato and Spinach Salmon Skillet

Crisp-skinned, tender salmon fillets pan-seared to golden perfection, then nestled into a luscious garlic Parmesan cream sauce packed with sweet sun-dried tomatoes and wilted baby spinach. A restaurant-quality Tuscan seafood dinner ready in just 25 minutes using one single skillet!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Crispy Pan-Seared Salmon
  • 4 (6 oz each) salmon fillets skin-on or skinless, patted completely dry
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika sweet or smoked
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
Tuscan Garlic Cream Sauce
  • 4 cloves garlic finely minced
  • 1/2 cup sun-dried tomatoes in oil drained and sliced into strips
  • 1/2 cup low-sodium vegetable or chicken broth halal-certified
  • 1 cup heavy whipping cream
  • 3 cups fresh baby spinach packed
  • 1/2 cup Parmigiano-Reggiano freshly grated
  • 1 tbsp fresh lemon juice brightens the sauce
  • 1 tbsp fresh flat-leaf parsley chopped, for garnish

Method
 

Season & Sear the Salmon
  1. Pat salmon fillets thoroughly dry with paper towels. Season both sides with garlic powder, paprika, sea salt, and cracked black pepper. Heat olive oil and butter in a 12-inch cast iron or stainless skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) and sear undisturbed for 5 minutes until crispy and golden. Flip carefully and sear for 3 to 4 more minutes until just cooked through. Transfer to a warm plate and tent with foil.
Sauté Garlic & Sun-Dried Tomatoes
  1. Reduce heat to medium. In the same skillet with pan drippings, add minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute until fragrant, scraping up browned salmon fond from the bottom of the pan.
Simmer the Cream & Broth
  1. Pour in broth and heavy cream, bringing the mixture to a gentle simmer for 3 minutes until slightly reduced and creamy.
Wilt Spinach & Melt Parmesan
  1. Add fresh baby spinach in handfuls, stirring for 2 minutes until wilted into the sauce. Whisk in grated Parmigiano-Reggiano and fresh lemon juice until silky, melted, and smooth.
Nestle Salmon & Baste
  1. Return seared salmon fillets into the skillet along with any resting juices on the plate. Spoon the creamy sun-dried tomato sauce generously over the fillets to coat. Simmer for 1 minute to warm through. Garnish with chopped fresh parsley and lemon wedges before serving.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 9gProtein: 38gFat: 37gSaturated Fat: 18gCholesterol: 145mgSodium: 580mgPotassium: 890mgFiber: 2gSugar: 4gVitamin A: 2400IUVitamin C: 14mgCalcium: 210mgIron: 2.8mg

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