Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic

Pan-Seared Creamy Tuscan Salmon with Garlic, Spinach, Artichokes, Sun-Dried Tomatoes and Capers. Crispy and crunchy on the outside, the salmon is moist and tender on the inside.  Served with the silky white cream sauce. This family favorite dinner is ready in 30 minutes!

Servings: 4 people

  • 1 tablespoon olive oil
  • 1 lb salmon fillets (3 or 4 salmon fillets)
  • 1/4 teaspoon salt

White cream sauce
  • 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

How to sear salmon
  1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
  2. Season salmon fillets with salt.
  3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
  4. Reduce heat to medium.
  5. 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.
  6. Remove salmon from the skillet.

How to make white cream sauce
  1. To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
  2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
  3. 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.
  1. Add cooked salmon to the skillet with the cream sauce.
  2. 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.
  3. Season with salt, if needed.

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