Creamy Pan-seared Tuscan Salmon

Recipe by @dianemorrisey

This is in a creamy garlic sauce with sun-dried tomatoes and other veggies. Crispy on the outside & moist and tender on the inside! Pan seared Salmon with Artichoke, Capers, Sun-dried Tomato and Spinach Cream Sauce⠀

Ingredients:

• 1 tbls canola oil⠀
• 1 tbls butter⠀
• 4 salmon fillets (seasoned with salt and pepper)⠀
• 1 small onion chopped⠀
• 3 cloves garlic chopped⠀
• 1 (16oz) bag frozen artichoke hearts thawed⠀
• ½ cup sun-dried tomatoes , chopped⠀
• 2 tbls capers⠀
• 1 (10oz) bag baby spinach⠀
• 1 cup heavy cream⠀
• ½ tsp smoked paprika⠀
• ¼ cup chopped parsley *⠀

Cooking Directions:

1. Heat butter and oil in hot large skillet on medium-high heat.⠀
2. Add the seasoned fillets flesh side down and sear for 4 minutes (do not fiddle w/ the fish).⠀
3. Flip the salmon fillets and cook for another 3-4 or until your liking.⠀
4. Remove salmon from the skillet and set aside.⠀
5. To the skillet, add onions, garlic, sun-dried tomatoes, artichokes and capers. Cook for 2 minutes.⠀
6. Add spinach, and continue cooking until the spinach wilts. Add 1 heavy cream and smoked paprika. Season with s&p. Bring to a simmer and add salmon back in. Let cook for 2 minutes. Remove from heat and sprinkle with parsley. Serve with rice or pasta.