Here’s another great salmon recipe that even the hubby likes! I say “even the hubby” because he is NOT a fan of salmon, says it’s too fishy. But, somehow, my girls love it, which is SO awesome. The hubby is a fan of being healthy, so he’s pretty good at forcing himself to eat something that’s good for him. Well, there’s no “forcing” with this Pan Seared Creamy Tuscan Salmon I made for dinner. It’s always a hit!
I started with The Recipe Critic’s Insanely Good Creamy Tuscan Garlic Salmon recipe and made just a few tweaks to it. Mostly, I wanted to make more cream sauce to serve over pasta or dip my bread in. Plus, I just LOVE cream sauces with mushrooms and luckily, so does my family!
Pan Seared Creamy Tuscan Salmon
Ingredients
- 4 salmon fillets
- 3 Tbsp cooking oil (I like to use grape seed oil)
- salt (to taste)
- black pepper (to taste)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup chicken broth (low sodium)
- 1 tsp Italian seasoning
- 1 cup parmesan cheese, grated
- 1 Tbsp cornstarch
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- ½ cup sun-dried tomatoes
Instructions
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Add 2 Tbsp oil to large skillet over medium low heat and place salmon skin side down. Season top side with salt and black pepper and pan sear salmon for about 2 minutes. If you don’t want the skin on, flip salmon over and remove the skin. It should just slide right off!
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Season this top side of the salmon with a little more salt and pepper and cook for about 7-8 minutes, covered. Then flip salmon over, re-cover and cook for an additional 3-4 minutes, until center is cooked to your liking. I like to make sure there’s barely any dark pink in the center and the meat flakes off nicely. Remove from pan and set aside.
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In the same skillet, add remaining 1 Tbsp of oil and saute garlic for 1-2 minutes then add the heavy cream, milk, chicken broth, Italian seasoning and parmesan cheese.
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Whisk in cornstarch and let simmer for 1-2 minutes. Add spinach, sun-dried tomatoes, mushrooms and let simmer until spinach wilts and mushrooms are just tender. Add salmon back to pan and serve immediately.
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This dish makes extra sauce that goes great over some pasta or rice. Enjoy!
As fancy as this dish looks, it really didn’t take much time to make. I decided to make it on a whim when I ran across some salmon on sale at Fresh Market. Then, last-minute, I decided to make it BEFORE Little Sis’ soccer practice and not after, because she usually comes home from school starving. Got it all done in about 35 minutes. Not bad, huh?
Tonight’s Pan Seared Creamy Tuscan Salmon was served with whole wheat pasta on the side, along with some steamed broccoli and canned carrots. There’s plenty of sauce to douse your pasta or dip your bread in.
If you’re a fan of salmon, be sure to check out this Salmon Teriyaki recipe, another family favorite. This one goes just perfectly on a bed of rice.
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram – the more the merrier!
Christine, aka happyvballgirl 🙂
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