Description
A bold and comforting salmon dish featuring a smoky Cajun crust paired with a rich, creamy Tuscan-style sauce filled with garlic, sun-dried tomatoes, and spinach.
Ingredients
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4 salmon fillets (170 g / 6 oz each)
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2 tablespoons olive oil
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1 tablespoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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½ teaspoon cayenne pepper
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¾ teaspoon salt
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½ teaspoon black pepper
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1 tablespoon unsalted butter
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4 garlic cloves, minced
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1 cup heavy cream (240 ml)
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½ cup chicken broth (120 ml)
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½ cup sun-dried tomatoes, sliced
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1 teaspoon Italian seasoning
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2 cups fresh spinach (60 g)
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¼ cup grated Parmesan cheese (30 g)
Instructions
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Pat salmon fillets dry and coat with olive oil. Mix spices and season both sides of the salmon generously.
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Heat a skillet over medium-high heat with olive oil and blacken salmon for 3–4 minutes per side. Remove and set aside.
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Lower heat to medium, add butter and garlic, and cook until fragrant.
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Stir in cream, chicken broth, sun-dried tomatoes, Italian seasoning, salt, and pepper. Simmer until slightly thickened.
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Add spinach and Parmesan, stirring until wilted and smooth.
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Return salmon to the pan, spoon sauce over top, and simmer briefly before serving.
Notes
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Adjust cayenne pepper to control heat.
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Serve with rice, pasta, or vegetables to enjoy the sauce fully.
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Store leftovers in the refrigerator for up to two days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes