1. Prepare the salmon

Pat salmon dry and season lightly with salt & pepper.

Heat a skillet over medium-high heat and add 1 Tbsp butter.

2. Sear the salmon

Place salmon in the skillet, skin-side up if using skin-on.

Cook for 3 minutes per side until golden.

Remove salmon from the pan and set aside on a plate.

3. Make the creamy Tuscan sauce

Reduce heat to medium.

Add the minced garlic to the leftover butter/fond and sauté 30 seconds until fragrant.

Pour in the cream and add sun-dried tomatoes.

Stir and let the sauce simmer for 2–3 minutes until slightly thickened.

4. Add spinach

Add the spinach directly into the cream sauce.

Stir until it wilts completely (about 1 minute).

5. Return salmon to the pan

Nestle the salmon fillets back into the sauce.

Spoon sauce over the top and let everything warm together for 1–2 minutes.

6. Serve

Plate salmon with the creamy sauce poured over top.

Optional: Add lemon juice or parmesan for extra depth.

Notes & Tips

Crispier salmon: Sear 1 extra minute on each side.

Thicker sauce: Simmer uncovered for 1–2 minutes longer before adding spinach.

More flavor: Add 1–2 tsp of the oil from the sun-dried tomato jar.

Lighter version: Swap cream for half-and-half or coconut milk.

Perfect Pairings

Garlic mashed potatoes

Buttered pasta

Steamed rice

Roasted vegetables

Crusty bread