Creamy Tuscan Skillet Salmon
This Pan-Seared Salmon Is Served Smothered In A Heavenly Garlic Cream Sauce That Is Loaded With Artichokes, Sun-Dried Tomatoes, And Spinach. You’ll Be Transported Straight To Italy When You Taste These Flavors Together. If You Are Looking For A Low-Carb Dinner, Serve A Nice Salad Or Steamed Vegetable On The Side; If Carbs Aren’t A Concern For You, This Fish Is Delightful Over Some Steamed Rice.
Ingrediënten
- 4 4-Ounce Frozen Wild-Caught Alaskan Salmon Fillets
- ½ Teaspoon Kosher Salt
- 1 Tablespoon Extra-Virgin Olive Oil
- 5 Cubes Frozen Crushed Garlic
- 1 Cup Frozen Chopped Onions
- 1 Cup Frozen Chopped Spinach
- ⅓ Cup Chopped Sun-Dried Tomatoes
- ⅓ Cup Chopped Artichoke Hearts
- ½ Cup Chicken Broth
- 1 Cup Heavy Cream
- 2 Teaspoons Red Wine Vinegar
- ½ Cup Freshly Grated Parmesan Cheese
- 2 Tablespoons Capers
Instructies
- Remove Fish From Wrappers And Rinse Each Piece In Cold Water For 30 Seconds To Remove Any Ice Or Frost On The Surface.
- Pat Dry With Paper Towels And Salt Both Sides Of The Fish.
- (Fish Will Still Be Frozen.
- )
- Heat A Large Skillet Over Medium Heat.
- When Hot, Add Oil And Fish With Skin-Side Up.
- Cook For 4 Minutes Before Flipping Skin-Side Down And Cooking Until Salmon Easily Flakes With A Fork, Another 4 Minutes.
- Remove From The Skillet.
- In The Same Skillet, Over High Heat, Add Garlic, Onions, Spinach, Tomatoes, And Artichokes.
- Sauté Until Onions Soften, About 3 Minutes.
- Add Broth, Cream, Vinegar, Parmesan, And Capers.
- Bring To A Gentle Simmer, Then Immediately Return Fish To Skillet.
- Spoon Sauce Over Fillets And Cook For Another Minute.
- Serve Immediately.
Nutritional Information
Calories: 494 kcal
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