Another easy recipe!  As much as I love cooking and baking, I favor the easy recipes because there’s only so many hours in a day lol.  While I usually make this recipe using shrimp, Alex and I were feeling like salmon so we made the recipe with fresh salmon fillets instead.

I originally got the recipe from The Recipe Critic Blog: you can find the original recipe here.

At my local Foodland grocery store, I bought a huge fillet of salmon, sprinkled salt, pepper and garlic powder, and cut it in half.  In a hot pan that had a little of oil and 2 tbsp butter, I placed the salmon skin side down.  Let cook for a few minutes (depends how thick your salmon piece is) until you see that over half of your salmon is cooked through.

Flip salmon over.  The skin of the salmon should be very crispy. Cook for an additional minute or 2.

Place salmon aside, and peel off skin (the skin should easily come off after being cooked).

In the same pan, mix in 2 cups of heavy cream, 1 cup chicken broth, a dash of garlic powder, Italian seasoning, and the 1/2 cup of Parmesan cheese.  Mix until mixture starts to boil.

Add spinach! The original recipe called for chopped spinach, but I just threw in bagged spinach I bought.  Mix the spinach into the sauce until spinach is cooked in.

Next, add the sun dried tomatoes!  I used this brand.  Feel free to use a little of the oil inside the jar to give it more of a tomato flavor.

Once mixture starts boiling again, add in chunks of the skin-less salmon that you cooked.  Make sure that you coat the sauce over the salmon and that the salmon pieces are fully coated.  Cook for another 2 minutes until salmon is completely cooked through.

*NOTE: if you want your sauce a bit thicker or cheesier, add more Parmesan cheese 🙂

Now, just serve on pasta! That’s it! Simple right? 🙂  I love how this recipe is very versatile in that you can add or modify things to your liking – you don’t have to be exact on the ingredients.  The sauce is decadent and creamy and it tastes just like something you’d order at a restaurant!

Like I mentioned, you can use shrimp instead, or even just chicken, mushrooms, or scallop!  Possibilities are endless.. sort of (don’t go adding in something weird like fruit, but that’s self-explanatory, I hope haha)

CREAMY TUSCAN SALMON

(original recipe from The Recipe Critic blog using shrimp can be found here)

• INGREDIENTS
  • Salmon fillet (any amount to your liking is fine)
  • garlic powder (if you have fresh garlic to saute with the salmon before hand, even better!)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cups heavy cream
  • 1 cup chicken broth
  • Italian seasoning
  • 1/2 cup Parmesan cheese
  • 1 cup spinach
  • 1/2 cup sun-dried tomatoes
• INSTRUCTIONS
  • In a hot pan set to medium-high, melt butter and oil together.  Once hot, place salmon fillet skin side down.
  • Sprinkle salt, pepper and garlic powder on salmon.  Cook salmon until over halfway cooked through.
  • Flip salmon (salmon skin should be very crispy).  Cook salmon for another minute or two.
  • Place salmon on the side and peel skin off (the crispy skin should easily come off).
  • In the same pan you cooked the salmon, add the heavy cream, broth, Italian seasoning, and Parmesan cheese.  Cook mixture until boiling.
  • Add spinach until cooked through.
  • Add sun-dried tomatoes (feel free to add a little oil from the jar as well for extra flavor).  Stir.
  • Add in pieces or chunks of the salmon you cooked.  Coat each piece of salmon with sauce to ensure salmon gets completely cooked.
  • Continue cooking mixture until salmon is completely cooked through.
  • TIP: taste test the sauce and add more salt, pepper or other seasonings to your liking.
  • Serve on pasta 🙂

*DISCLAIMER: Foodie at Law posts in no way provide any warranty (express or implied) in regards to the recipes provided or the outcome of said recipes, and I am not a chef or professional cook.  These recipes are intended solely for informational purposes and readers are advised to use their own discretion when it comes to food, health, allergy and cooking safety.  While original recipes will occasionally be posted, recipes obtained from other sources are appropriately cited