Creamy Tuscan Salmon Skillet

Creamy Tuscan Salmon Skillet Recipe

Ingredients

• 4 skin-on or skinless salmon fillets (5 to 6 ounces each)
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 1/3 cup finely grated Parmesan
• 3 cups baby spinach
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice

Directions

1. 1. Pat the salmon dry and season with 1/2 teaspoon salt and the pepper. Heat the oil in a large skillet over medium-high heat.
2. 2. Place the salmon presentation-side down and cook without moving for 4 minutes. Turn and cook for 2 minutes more, then transfer to a plate; it will finish in the sauce.
3. 3. Reduce the heat to medium. Add the garlic and tomatoes and cook for 2 minutes. Pour in the broth and scrape up the browned bits. Simmer for 2 minutes.
4. 4. Stir in the cream, Parmesan, and remaining 1/4 teaspoon salt. Simmer gently for 2 to 3 minutes. Add the spinach and stir until wilted.
5. 5. Return the salmon to the skillet. Simmer gently for 2 to 4 minutes, until the thickest part reaches 145°F. Finish with lemon zest and juice.

Helpful Tips

• Patting the salmon very dry is the key to a golden sear.
• Keep the sauce at a gentle simmer after adding cream to prevent separation.
• For a gluten-free meal, confirm the broth and grated Parmesan are labeled gluten-free.

Storage and Reheating

Refrigerate in a shallow airtight container for up to 3 days. Reheat gently over low heat so the salmon and cream sauce do not overcook.

Food Safety

Cook fish to 145°F at its thickest point. Refrigerate the cooked salmon within 2 hours and do not leave the cream sauce at room temperature.

Estimated Nutrition

Per serving: 520 calories, 38 g protein, 9 g carbohydrate, 37 g fat, 2 g fiber, 570 mg sodium. Nutrition is an estimate and varies by brands and portions.