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- 4 salmon fillets (about 6 oz each) - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup spinach, fresh or frozen - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Zest of 1 lemon - Fresh parsley, chopped (for garnish) The main ingredients drive the flavor in this dish. Salmon fillets are rich and full of healthy fat. Sun-dried tomatoes add a sweet and tangy burst. Heavy cream brings that lush texture. Fresh spinach gives a nice color and nutrients. Garlic adds depth to the sauce. For seasoning, olive oil helps in cooking. Italian herbs bring warmth and earthiness. Salt and pepper balance the flavors. Lemon zest brightens the dish and adds a fresh kick. Lastly, fresh parsley gives a pop of color and flavor. With these ingredients, you can make a dish that is both simple and impressive. You will create a meal that feels gourmet yet is easy enough for any night of the week. Heating the skillet Start by heating a large skillet over medium heat. Add one tablespoon of olive oil. Wait until the oil is hot but not smoking. Seasoning the fillets While the skillet heats, season each salmon fillet with salt, pepper, and dried Italian herbs. This adds great flavor. Cooking the salmon Place the fillets skin-side down in the skillet. Cook them for about 4-5 minutes. Flip the fillets and cook for another 4-5 minutes. They should look golden brown. Once done, remove the salmon and set it aside on a plate. Sautéing garlic and sun-dried tomatoes In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté them for 2-3 minutes. You want the garlic to be fragrant and the tomatoes warm. Adding heavy cream and simmering Next, pour in 1 cup of heavy cream. Stir well to combine. Bring the mixture to a gentle simmer for about 3-4 minutes. The cream will thicken a bit. Incorporating spinach Now, add 1 cup of spinach to the skillet. If you use fresh spinach, cook until it wilts. If you use frozen, heat until warmed through. This should take about 2 minutes. Returning the salmon to the skillet Stir in the lemon zest, then return the salmon to the skillet. Coat the fillets in the creamy sauce. Let everything heat together for about one minute. Adjusting seasoning and garnishing Taste the sauce and adjust with more salt and pepper, if needed. Top with fresh parsley before serving. The dish is now ready to enjoy! - Ensuring a perfect salmon sear To get a great sear, dry the salmon first. Pat it with a paper towel. This helps the skin crisp up nicely. Heat your skillet on medium before adding olive oil. Place the salmon skin-side down and let it cook without moving it. This helps form a golden crust. Flip it after 4-5 minutes for even cooking. - Adjusting cream thickness If you want a thicker sauce, let the cream simmer longer. Stir gently to avoid burning. If your sauce is too thick, add a splash of chicken broth or water. This helps balance the creaminess without losing flavor. - Accompaniments for the dish This dish pairs well with rice or pasta. A side of roasted vegetables also adds color and taste. A simple salad with vinaigrette can lighten the meal. - Ideal serving temperature Serve the salmon hot for the best flavor. If you let it cool, the sauce thickens. Keep it warm until ready to serve. - Garnishing techniques Use fresh parsley for a pop of color. Sprinkle it over the salmon just before serving. Add a lemon wedge on the side for a fresh touch. - Plating suggestions For a nice look, place the salmon on a bed of sauce. Use a spoon to drizzle extra sauce on top. This gives a restaurant-style feel to your meal. {{image_2}} You can change the fish to suit your taste. Try using trout or tilapia. Each fish brings a unique flavor. For vegetables, swap the spinach for kale or arugula. Both add a fresh twist to the dish. Want a cheesy kick? Add Parmesan or goat cheese to the sauce. It melts well and adds depth. You can also mix in fresh herbs like basil or dill. This adds freshness and bright flavors. If you prefer a lighter sauce, use half-and-half instead of heavy cream. This keeps it creamy without being too rich. For gluten-free options, this recipe is already safe. Just ensure your sun-dried tomatoes are gluten-free. For dairy-free needs, choose coconut cream or almond milk. Both create a lovely base without dairy. These swaps make it easy for everyone to enjoy this tasty dish. To keep your creamy sun-dried tomato salmon fresh, follow these tips: - Refrigeration tips: Place leftovers in an airtight container. Store them in the fridge within two hours of cooking. They will stay fresh for up to three days. - Freezing guidelines: If you want to freeze it, let the dish cool completely. Use a freezer-safe container or bag. It can last for up to three months in the freezer, but the cream may change in texture. When it’s time to enjoy your leftovers, use these methods: - Best methods to reheat: The best way to reheat salmon is on the stove. Place it in a skillet over low heat. Add a splash of cream or water to keep it moist. You can also use the microwave on low power. - Avoiding overcooking: Heat just until warm. Overcooking can dry out the salmon. Keep a close eye on it while reheating. Knowing how long your dish lasts is key: - How long it lasts in the fridge: Your creamy salmon stays good for about three days in the fridge when stored properly. - Signs of spoilage: Look for changes in smell, color, or texture. If it smells sour or has an off-color, it’s best to throw it away. I recommend using fresh salmon fillets for the best flavor. Wild-caught salmon, like sockeye or king, has great taste and texture. If fresh is not available, frozen salmon works too. Just ensure it's properly thawed before cooking. Yes, you can use fresh spinach! It adds a nice texture and bright color. If using fresh, add it to the skillet after the garlic and sun-dried tomatoes. Cook until it wilts, which takes around two minutes. To make this dish healthier, consider using less heavy cream. You can substitute with half-and-half or even Greek yogurt. You can also add more veggies, like bell peppers or zucchini, for extra nutrients. Yes, you can prep some parts ahead of time. Season and cook the salmon earlier in the day. Store it in the fridge. You can also make the sauce in advance. Just reheat it gently before adding the salmon back. This salmon pairs well with various sides. Consider serving it with: - Garlic mashed potatoes - Steamed asparagus - Rice or quinoa - A fresh green salad These sides balance the creaminess of the dish nicely! This post covered a tasty creamy sun-dried tomato salmon dish. We explored the main ingredients, from salmon to garlic, and how to cook it step by step. I shared tips for serving, presentation, and ingredient swaps to meet your needs. Finally, I included storage info and answered common questions. You can make this meal your own with easy variations. Enjoy your cooking, and remember to have fun while trying new things!

Creamy Sun-Dried Tomato Salmon Skillet

Indulge in a deliciously creamy sun-dried tomato salmon skillet that's quick and easy to make! This flavorful dish combines tender salmon fillets with rich cream, sun-dried tomatoes, and vibrant spinach for a perfect dinner any night of the week. Ready in just 25 minutes, it's a must-try recipe that will impress your family and friends. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup sun-dried tomatoes in oil, drained and chopped

1 cup heavy cream

1 cup spinach, fresh or frozen

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Zest of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt, pepper, and dried Italian herbs.

    Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.

      In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.

        Pour in the heavy cream, stirring to combine, and bring to a gentle simmer. Allow the cream to thicken slightly, about 3-4 minutes.

          Add the spinach and continue to cook until wilted (if using fresh) or heated through (if using frozen), about another 2 minutes.

            Stir in the lemon zest and return the salmon fillets to the skillet, coating them in the creamy sauce.

              Let everything heat together for another minute, then adjust seasoning with additional salt and pepper as needed.

                Serve immediately, garnished with chopped parsley.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the salmon fillets atop a bed of creamy sauce, garnished with fresh parsley, and a lemon wedge on the side for an extra pop of color and zest.