Creamy Tuscan Salmon with Sun-Dried Tomatoes
This Creamy Spinach Broccoli Cheese Casserole is rich, cheesy, and loaded with tender broccoli and fresh spinach. Baked to golden perfection, it’s a comforting, family-friendly side dish that’s perfect for holidays, weeknight dinners, or potlucks
Ingredients
Salmon
- 4 salmon fillets about 6 oz each
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
Tuscan Cream Sauce
- 1 tablespoon butter
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped (oil-packed preferred)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach
- ¼ teaspoon red pepper flakes optional
Instructions
- Season the Salmon:
- Pat salmon dry with paper towels. Season both sides with salt, pepper, and paprika.
- Sear the Salmon:
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon skin-side down and cook for 4–5 minutes until golden and crisp.
- Flip and cook an additional 3–4 minutes until just cooked through.
- Remove salmon from skillet and set aside.
- Prepare the Sauce:
- Reduce heat to medium. Add butter and minced garlic to the same skillet. Cook for 30 seconds until fragrant.
- Stir in chopped sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth and scrape up browned bits from the pan.
- Add heavy cream and Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
- Add Cheese & Spinach:
- Stir in Parmesan cheese until melted and smooth.
- Add spinach and cook until wilted (about 1–2 minutes).
- Combine & Finish:
- Return salmon to the skillet and spoon sauce over the top.
- Simmer gently for 2–3 minutes until heated through. Serve immediately.
Video
Notes
📝 Notes
- Use fresh or frozen broccoli and spinach; drain well to avoid watery casserole.
- Mix cream cheese, sour cream, and shredded cheddar for a rich, creamy base.
- Add garlic powder, onion powder, or nutmeg for extra depth of flavor.
- Top with breadcrumbs or extra cheese for a crispy golden finish.
- Pre-cook broccoli slightly to ensure even tenderness in the casserole.
- Season carefully; cheese already adds saltiness.
- Let the casserole rest 5–10 minutes before serving to set.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.