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- 4 salmon fillets (approximately 6 oz each) - 1 cup sun-dried tomatoes packed in oil, drained and finely chopped - 1 cup heavy cream - 1 cup fresh or frozen spinach - 2 cloves garlic, finely minced - 1 tablespoon olive oil - 1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme) - Zest of 1 lemon - Fresh parsley, chopped, for garnish When you start cooking, gather all these ingredients. Fresh salmon fillets bring great taste, while sun-dried tomatoes add a sweet and tangy touch. Heavy cream gives a rich, silky texture to the dish. Spinach enhances the meal's nutrition and color. Garlic adds depth to the flavor, while olive oil helps with cooking. For seasoning, dried Italian herbs bring warmth and aroma. Lemon zest brightens the dish, making it fresh. Finally, fresh parsley adds a pop of color and a hint of herbaceous flavor when garnishing. Keep these ingredients in mind, and you'll create a creamy sun-dried tomato salmon skillet that delights every palate. - First, season the salmon fillets with salt, black pepper, and dried Italian herbs. Use enough to coat both sides well. This step adds a lot of flavor. - Next, heat olive oil in a large skillet over medium heat. When the oil is hot, place the fillets skin-side down. Cook for about 4-5 minutes until they turn golden brown. Flip and cook for another 4-5 minutes. When done, remove the fillets and set them aside. - In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté them for about 2-3 minutes. Stir often until the garlic smells great and turns lightly golden. - Then, slowly pour in the heavy cream. Stir it well to mix with the garlic and tomatoes. Bring the sauce to a gentle simmer. Let it thicken for about 3-4 minutes, stirring occasionally. - Stir in the spinach. If you use fresh spinach, cook until it wilts. If using frozen, heat it through for about 2 minutes. - Add lemon zest to the skillet. Now, gently nestle the cooked salmon fillets back into the creamy sauce. Make sure each fillet gets coated well. - Heat everything together for one more minute. Taste and adjust the salt and pepper if needed. Serve hot and enjoy! - Achieving perfectly cooked salmon: Cook salmon skin-side down. It adds flavor and keeps the fish moist. Aim for a golden crust after 4-5 minutes. Flip and cook for another 4-5 minutes. The salmon should flake easily when done. - Adjustments for desired creaminess: If you want a richer sauce, add more heavy cream. For a lighter sauce, use less cream. You can also mix in some chicken or vegetable broth for extra flavor without adding too much cream. - Plate arrangement suggestions: Place salmon fillets neatly on top of the creamy sauce. This looks nice and keeps the fish from getting soggy. - Garnish ideas for visual appeal: Sprinkle chopped parsley on top for a pop of color. Adding a lemon wedge on the side makes the plate look fresh. It also gives a nice option for extra zest. - Customizing flavor with herbs: You can switch up the dried Italian herbs. Try fresh herbs like basil or dill for different tastes. They add freshness and depth to your dish. - Balancing acidity with lemon: Lemon zest brightens the dish. If you prefer a tangy flavor, add more zest or a squeeze of lemon juice. This balances the creaminess and enhances the overall taste. {{image_4}} You can switch out salmon for other fish like trout or tilapia. This gives you new tastes while keeping it simple. For those who want a dairy-free option, consider using coconut cream. This keeps the dish creamy without the dairy. You can also try nut-based creams for a rich flavor. Adding spices can elevate this dish. Consider a pinch of red pepper flakes for heat or smoked paprika for depth. A splash of lemon juice brightens flavors and adds zing. You can also toss in vegetables like bell peppers or zucchini for more nutrition. They blend well with the creamy sauce and add color. Pair this dish with rice or pasta for a full meal. The creamy sauce goes great over a bed of fluffy rice. You can also use it as a filling for wraps or sandwiches. Just add some greens and enjoy a quick lunch. This dish is versatile and perfect for any occasion. To keep your creamy sun-dried tomato salmon fresh, start by letting it cool. Place the leftovers in an airtight container. You can store it in the fridge for up to three days. If you want to save it for later, freezing is a great option. Wrap the salmon tightly in plastic wrap, then place it in a freezer-safe container. It can last up to three months in the freezer. When reheating salmon, you want to keep it moist. The best way is to use a skillet. Heat a bit of olive oil over low heat. Add the salmon, cover it with a lid, and warm it slowly for about five minutes. For the sauce, gently reheat it in a separate pan. Stir often to avoid burning. This keeps the creamy texture smooth and rich. In the fridge, your creamy sun-dried tomato salmon lasts about three days. After that, check for signs of spoilage. If it smells off or has a slimy texture, it’s best to throw it away. Always trust your senses when it comes to food safety. To check if the salmon is cooked, look for a few signs. The fish should change from bright pink to a light opaque color. When you poke it with a fork, the flesh should flake easily. If you have a food thermometer, the inside should reach 145°F (63°C). These signs help you know when the salmon is ready to eat. Yes, you can use fresh spinach instead of frozen. Fresh spinach has a bright color and a crisp texture. It cooks quickly and adds a nice touch to the dish. If using fresh, add it to the sauce towards the end of cooking. This way, it wilts perfectly without losing its vibrant color. If you want a lighter option, you can try a few substitutes for heavy cream. You can use half-and-half or milk with cornstarch to thicken it. Coconut milk also works well for a dairy-free choice. These alternatives change the flavor slightly, so choose one that fits your taste. Yes, this recipe is great for meal prep. You can cook the salmon and sauce in advance. Keep them separate until you’re ready to eat. Store the salmon and sauce in airtight containers in the fridge. Reheat them gently to keep the salmon moist. This makes for quick, tasty meals throughout the week. This blog post covered a delicious salmon dish with sun-dried tomatoes and creamy sauce. You learned about key ingredients and how to cook salmon perfectly. I shared tips on seasoning, plating, and storage, ensuring your meal stays fresh and tasty. Explore flavor variations to make the dish your own. Remember, cooking is fun, so don’t be afraid to try new things. Enjoy your cooking journey, and let this recipe inspire your next meal!

Creamy Sun-Dried Tomato Salmon Skillet

Indulge in a delicious Creamy Sun-Dried Tomato Salmon Skillet that’s quick and easy to make! This recipe features perfectly cooked salmon fillets bathed in a rich, flavorful sauce of sun-dried tomatoes, spinach, and cream. Perfect for a busy weeknight or a special occasion, this dish is sure to impress. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 salmon fillets (approximately 6 oz each)

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

1 cup heavy cream

1 cup fresh or frozen spinach

2 cloves garlic, finely minced

1 tablespoon olive oil

1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme)

Salt and freshly ground black pepper, to taste

Zest of 1 lemon

Fresh parsley, chopped, for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. While the oil is warming, season the salmon fillets generously with salt, black pepper, and the dried Italian herbs on both sides.

    Once the oil is hot but not smoking, carefully place the salmon fillets skin-side down into the skillet. Allow them to cook for about 4-5 minutes on each side, or until they develop a golden brown crust and are cooked through. When done, remove the fillets from the skillet and set them aside on a plate.

      In the same skillet, with the residual oil and flavors, add the minced garlic and chopped sun-dried tomatoes. Sauté together for about 2-3 minutes, stirring frequently, until the garlic is fragrant and lightly golden.

        Slowly pour in the heavy cream, stirring continuously to integrate the garlic and tomatoes. Bring the mixture to a gentle simmer, allowing it to thicken slightly, which should take about 3-4 minutes.

          Stir in the spinach, continuing to cook until it is just wilted if fresh, or heated through if using frozen spinach, which should take an additional 2 minutes.

            Add the fresh lemon zest to the skillet and gently nestle the cooked salmon fillets back into the creamy sundried tomato sauce, ensuring they are coated well.

              Allow everything to heat together for another minute, then taste and adjust the seasoning with additional salt and black pepper if necessary.

                Serve the dish immediately, garnishing with a sprinkle of freshly chopped parsley on top.

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

                    - Presentation Tips: Arrange the salmon fillets elegantly on a plate on top of the creamy sauce. Enhance the look with a fresh sprinkle of parsley and a lemon wedge on the side for an appealing contrast in color and an option for added zest.