Creamy Tuscan Salmon
Calories 483 (57% from fat)
Fat 31 gram
Saturated Fat 10 gram
Trans Fat 0 gram
Cholesterol 117 mg.
Sodium 570 mg.
Carb. 18 gram
Fiber 6 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 33 gram
Ingredients
4 skin-on salmon fillets (About 5 ounces each.)
1/4 tsp. salt
1/4 tsp. black pepper, ground
1 Tbsp. olive oil, divided
1 medium shallot, finely chopped (About 1/4 cup.)
1 can (14 oz.) artichoke hearts quartered, drained and cut in half
1/3 cup sun dried tomatoes packed in oil, drained and chopped
4 garlic cloves (4 tsp.), minced
1 bag (5 oz.) fresh baby spinach
1 1/2 cups half and half
(Do not use fat free. If you're lactose intolerant, you can use plain, unsweetened non-dairy creamer.)
1/2 tsp. smoked paprika
1/4 cup fresh basil leaves, chopped
OPTIONAL
red pepper flakes
1 whole lemon cut into 4 wedges
This Creamy Tuscan Salmon is rich, flavorful, and perfect for when you want something that feels indulgent but still offers real health benefits. The salmon provides protein along with heart-healthy omega-3 fats, while the sauce is loaded with spinach, artichokes, sun-dried tomatoes, and fresh basil for layers of flavor.
A quick note: this dish is higher in fat than our usual recipes, but much of that fat comes from the salmon itself. These are the healthy fats that support brain, heart, and joint health. Paired with vegetables and fresh herbs, it’s a balanced way to enjoy a creamy, satisfying meal without the guilt.
This recipe comes from TheRealFoodDietitians.com. We tested a few lighter versions, but none matched the flavor and balance of the original. Sometimes you just don’t mess with a good thing, this dish is already outstanding.
1. Prep first. Chop and measure all ingredients before you start. Once you begin cooking, the recipe moves quickly.
2. Season the salmon. Pat fillets dry, then sprinkle with salt and pepper. Set aside.
3. Cook the salmon.
* Heat a large non-stick pan over medium-high heat. Add 2 teaspoons olive oil and swirl to coat.
* Place salmon fillets skin-side UP and cook 4 minutes. Don't move them while cooking.
* Carefully flip and cook another 3 minutes.
* Use tongs to turn each fillet on its side and sear about 30 seconds per side.
* When salmon flakes easily, transfer to a clean plate and set aside.
4. Build the sauce.
* Lower heat to medium. Add the remaining 1 teaspoon olive oil and swirl to coat.
* Add shallot and cook 1–2 minutes until softened.
* Stir in artichoke hearts, sun-dried tomatoes, and garlic. Cook 1 minute.
* Add spinach and cook 2–3 minutes, stirring, until wilted.
5. Make it creamy.
* Stir in half and half and smoked paprika. Season lightly with salt and pepper.
* Bring to a gentle simmer and cook 3-5 minutes. Remove from heat.
6. Finish. Return salmon to the pan and spoon sauce over the top. Sprinkle with basil and optional red pepper flakes.
7. Serve. Plate salmon with sauce and a lemon wedge on the side. Store leftovers in an airtight container in the refrigerator for 2–3 days.
Yield: 4 Servings
