Renee's Kitchen Quest

Creamy Tuscan Salmon

Creamy Tuscan Salmon

Creamy Tuscan Salmon

This Tuscan inspired recipe is always a hit around my house. With its creamy garlic sauce smothered over a pan-seared salmon fillet. You can’t go wrong.

what you need

salmon fillets
olive oil
minced garlic
heavy cream
chicken broth
garlic powder
Italian seasoning
parmesan cheese
cornstarch
spinach
sun-dried tomatoes
rice

how to make it

add oil to a large skillet, set on medium heat. salt and pepper the salmon

Start the rice in a rice cooker

pan sear the salmon by placing the skin side down. Let it cook for about 7 minutes. Then flip the salmon over and cook for another 3 minutes. Plate the salmon and set aside.

In the pan add a little olive oil. Saute the garlic for a minute. Then add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese.

whisk in the cornstarch and let simmer for a few minutes. add spinach and sun-dried tomatoes and let simmer until the spinach is done.

Add the Salmon back to the pan. Serve over a bed of rice.

INGREDIENTS

  • 2 large salmon fillets
  • 2 tbs olive oil
  • 3 garlic cloves
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 tbs cornstarch
  • 1 cup baby spinach
  • 1/2 cup sun-dried tomatoes
  • rice

INSTRUCTIONS

    1. Add olive oil to a large skillet. Turn to medium heat
    2. Salt and pepper the salmon filets
    3. Start the rice
    4. San sear the salmon by placing skin side down
    5. Let it cook for 7 minutes then flip and cook for another 3 minutes
    6. Set on a plate and set aside for later
    7. In the pan add a little olive oil
    8. Add minced garlic and cook for a few minutes
    9. add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese.
    10. Whisk in the cornstarch and let simmer for a few minutes.
    11. Add the spinach, and sun-dried tomatoes and let simmer until spinach is done.
    12. Add the salmon back to the pan
    13. Serve over a bed of rice.
    14. Garnish with a little red pepper