Pan Seared Tuscan Salmon by dianemorrisey | Quick & Easy Recipe | The Feedfeed
Pan Seared Tuscan Salmon
(51)
"I love a meal that can all be made in one-pan and brought right to the table. There could be nothing more convenient at dinner time. And that’s the case with this Pan-seared Salmon in a delicious sauce!"
-- @dianemorrisey
A Note from Feedfeed

This flavorful salmon in a creamy Tuscan sauce can be made in one pan in under 30 minutes for a simple and tasty weeknight meal.

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend. 

Check out our Gluten-Free Dinners & Sides edited by @jackieourman, featuring this Grain-Free Beef Enchiladas by @carrievitt and Cilantro Lime Chicken Thighs by @allthehealthythings

Details

Prep time 5mins
Cook time 15mins
Serves or Makes: 4

Recipe

  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 4 salmon fillets, skin on
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1 16 ounce bag frozen artichoke hearts, thawed
  • 1/ 2 cup sun-dried tomatoes, chopped
  • 2 tablespoons capers
  • 1 10 ounce bag baby spinach
  • 1 cup heavy cream
  • 1/ 2 teaspoon smoked paprika
  • 1/ 4 cup parsley, chopped
  • Salt and pepper, to taste

Method

  • Step 1

    Season salmon fillets with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat.

  • Step 2

    Add the seasoned fillets flesh side down and sear for 4 minutes (do not touch or move around).

  • Step 3

    Flip the salmon fillets and cook for another 3-4 minutes or to your desired doneness. Transfer from skillet and set aside.

  • Step 4

    To the skillet, add onions, garlic, sun-dried tomatoes, artichokes and capers. Cook for 2 minutes.

  • Step 5

    Add spinach, and continue cooking until the spinach wilts. Add the heavy cream and smoked paprika. Season with salt and pepper to taste. Bring to a simmer and add salmon back in. Let cook for 2 minutes, uncovered. Remove from heat and sprinkle with chopped parsley.