With only 30 minutes to spare, be prepared to transform that slippery pink fish into a rich, creamy delight. Pan seared to perfection, this creamy, cheesy, tuscan salmon, made with sun dried tomatoes, cherry tomatoes, onions, garlic, and spinach, is a cozy classic meal that serves perfectly with fresh white rice. Let’s get started:

Prep Time: 5 min.  →   Cook Time: 30 min.  →  Servings: 3 people →  Calories: 250 cal

Ingredients

For the salmon:

▢ 3 salmon filets (about 1 pound total)

▢ 1 teaspoon kosher salt

▢ ½ teaspoon freshly ground black pepper

▢ 1 tablespoon extra-virgin olive oil

For the sauce:

▢ ½ white onion diced

▢ ½ cup sun-dried tomatoes in oil

▢ ½ cup cherry tomatoes

▢ 1 tablespoon minced garlic

▢ 1 cup heavy cream

▢ ½ cup freshly shredded Parmesan cheese (optional: incorporate with mozzarella)

▢ 1 teaspoon paprika

▢ 1 teaspoon Italian seasoning

▢ 1 cup fresh baby spinach

▢ Salt to taste

Instructions

1. Pat the salmon dry with a paper towel. Season both sides with salt and pepper. 
2. Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon and sear for 3 to 4 minutes per side, until golden brown. (The salmon doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce later.) Remove the salmon and set aside. 
3. In the same pan over medium heat, add onions, sun-dried tomatoes, cherry tomatoes, and garlic and cook for 5 minutes, until fragrant and softened.
4. Reduce heat, then stir in the heavy cream, cheese, paprika, Italian seasoning, and fresh baby spinach. Allow the sauce to simmer, until the spinach is wilted. Stir in salt, to taste, if desired. Place the salmon back into the pan and simmer for 5 to 10 minutes until the salmon is cooked through.