One Pan Creamy Tuscan Salmon: A Quick Dinner Recipe

Pat the salmon fillets completely dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large cast-iron skillet or pan over medium-high heat. Place the salmon fillets in the hot pan, flesh-side down. Sear for 4-5 minutes until golden brown and crispy. Flip the fillets and cook for another 3-4 minutes, then remove them from the pan and set them aside.

Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Stir in the chopped sun-dried tomatoes and cook for another minute.

Pour in the heavy cream, stirring to scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, until it begins to thicken slightly. Stir in the grated Parmesan cheese until it has melted completely into the sauce. Season with salt and pepper to your liking.

Add the fresh spinach to the skillet, stirring until it has just wilted into the creamy sauce. Return the seared salmon fillets to the pan, nestling them into the sauce. Spoon some of the sauce over the top of each fillet. Let the salmon simmer gently in the sauce for 1-2 minutes to heat through. Stir in the fresh basil just before serving. This dish is best served immediately, straight from the pan.