Skillet Creamy Tuscan Salmon and Baby Potatoes
Creamy Tuscan salmon features buttery salmon fillets in a creamy sun-dried tomato spinach sauce with plenty of tender baby potatoes on the side.
Servings 4 servings
Calories 428kcal
Ingredients
- 1-1/2 lbs baby potatoes, halved
- 4 salmon filets (about 1-1/2 lbs) skin removed
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1-1/4 cups 2% or lowfat milk
- 1/2 cup half and half cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 cups baby spinach
- 2 tablespoons minced fresh basil
Instructions
- Place baby potatoes in a medium pot of lightly-salted water. Bring to a boil over medium-high heat, then reduce heat to medium and let simmer 10-15 minutes until potatoes are tender. Drain and set potatoes aside.
- Pat salmon filets dry and season well with salt and pepper. In a 9-in cast iron skillet or a large nonstick skillet, heat oil over medium-high heat until shimmery. Add salmon to pan and saute 2-3 minutes on each side, flipping once until salmon is golden. Transfer to a plate.
- Wipe skillet clean and melt butter over medium heat. Add garlic and saute 1-2 minutes until very lightly browned. Whisk in flour until smooth and cook 1-2 minutes until golden.
- Slowly whisk in milk and half and half. Bring sauce to a low simmer over medium heat and cook until thickened. Stir in Parmesan cheese, tomatoes, and spinach. Season with salt and pepper to taste.
- Nestle salmon and potatoes into sauce, reduce heat to medium-low heat, and cover. Let simmer over medium-low heat 5-10 minutes or until salmon is cooked through to 125F. (for medium rare) Top salmon with fresh basil and serve immediately. Enjoy!
Nutrition
Serving: 1salmon fillet + 4 oz potatoes | Calories: 428kcal | Carbohydrates: 24.1g | Protein: 34.3g | Fat: 22g | Saturated Fat: 9.2g | Cholesterol: 86mg | Sodium: 218mg | Potassium: 1172mg | Fiber: 3.6g | Sugar: 3.9g | Calcium: 270mg | Iron: 5mg