Description
A rich and creamy salmon dish with Tuscan flavors, served with roasted asparagus for a balanced meal.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus with 1 tbsp olive oil, salt, and pepper. Roast for 12-15 minutes.
- Heat remaining olive oil in a pan over medium heat. Cook salmon for 3-4 minutes per side, then set aside.
- In the same pan, sauté garlic until fragrant.
- Add heavy cream, sun-dried tomatoes, spinach, Parmesan, basil, and oregano. Simmer for 3-4 minutes.
- Return salmon to the pan, spoon sauce over it, and cook for 2 more minutes.
- Serve with roasted asparagus.
Notes
- Use fresh salmon for best results.
- Adjust seasoning to taste.
- Substitute half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with asparagus
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 145mg
Keywords: creamy Tuscan salmon, roasted asparagus, Italian salmon recipe