Cast Iron Tuscan Salmon With Creamy Garlic Spinach Sauce
Rich, creamy, but low-carb, keto, and paleo, this cast iron salmon with creamy garlic, spinach, and sun-dried tomato sauce is the answer to what’s for dinner! It comes together in under 30 minutes and presents beautifully. Your family will think you’ve slaved all day to create this gourmet-tasting meal!
This recipe comes together quickly, with minimal effort, and is a spectacular meal for Lent, or anytime that salmon is on sale!
Take advantage of the hot sale on salmon at Safeway this week to make this meal for dinner this week! Serve with crusty bread, rice or pasta, or keep it low carb and serve with a side of roasted veggies, cauliflower rice, or zoodles.
I made my version dairy-free by using O Organics Coconut Cream, and you could not taste the coconut at all! The combination of the wine, garlic, and sun-dried tomatoes hide the coconut flavor and really come through in the dish. My three kids loved this meal and asked for it to be on regular rotation. I consider that a WIN! You can totally use heavy cream if dairy agrees with you.
This creamy, garlicky sauce would also work beautifully with pan-seared chicken or shrimp.
I used my Le Creuset enameled cast-iron braising pan, but any cast-iron skillet or even a large non-stick skillet would work for this recipe. You just want to get a good sear on the salmon by using a higher heat initially.
Ingredients in Creamy Salmon Skillet
- 1.5 lbs. of salmon cut into 4 fillets
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 medium onion, diced
- 1/3 cup white wine
- 1/3 cup sun-dried tomatoes in oil, julienned or thinly sliced
- 1.5 cups heavy cream or coconut cream (for dairy-free)
- 3 cups baby spinach
- 1/2 cup parmesan cheese freshly grated
- salt and pepper to taste
How to Cook Salmon in a Cast-Iron Skillet
Pan-searing salmon is incredibly easy, but there are a few tricks I’ve learned over the years. Because salmon is naturally high in fat, you just need a little oil for searing it. I like to brush the salmon with oil or butter before adding it to the pan. This reduces the splatter effect tremendously. I’ve found if you coat the pan with oil, then add the salmon, the hot oil tends to splatter.
Getting that crispy sear on the salmon requires a higher heat – so don’t be afraid to turn it up just a notch higher than you normally would.
Heat a large skillet over medium-high heat. Brush the salmon with olive oil and sprinkle with salt and pepper. Sear the salmon flesh side down in the skillet for 5 minutes on each side.
Remove the salmon from the pan.
Add 2 tablespoons olive oil to the pan and add the minced garlic and chopped onions. Cook for several minutes until soft. Add the sun-dried tomatoes and the wine and stir well to combine.
Reduce the heat and simmer until the wine reduces by half.
Slowly add the cream and parmesan cheese and stir to incorporate.
Add the baby spinach, salt, and pepper and stir until the spinach wilts. Place the salmon back into the skillet and simmer covered, over low heat until the salmon is fully cooked through in the middle, another 3-5 minutes.
What to serve with Cast Iron Seared Salmon?
This meal is perfect on its own, or you can serve over rice, pasta of your choice – I would recommend a farfalle or penne noodle.
You can also serve with roasted potatoes, a bowl of cauliflower rice or risotto, zoodles or additional vegetables on the side like roasted asparagus or a salad.
Check out additional salmon recipes here:
Blackened Salmon Salad With Creamy Avocado Quark Dressing
Marinated Roasted Salmon Topped With Mango Salsa
Parchment Baked Salmon with Asparagus and Lemon Recipe
Salmon Tacos With Chipotle Mayo Slaw and Pickled Onions
Roasted Salmon with Greek Lemon Spinach Orzo With Feta Recipe
Cast Iron Salmon With Creamy Garlic, Spinach & Sun-dried Tomato Sauce
Print Pin RateIngredients
- 1.5 lbs. of salmon cut into 4 fillets
- 2 tablespoons olive oil
- 4 cloves of garlic minced
- 1 medium onion diced
- 1/3 cup white wine
- 1/3 cup sun-dried tomatoes in oil julienned or thinly sliced
- 1.5 cups heavy cream or coconut cream for dairy-free
- 3 cups baby spinach
- 1/2 cup parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Brush the salmon on both sides with olive oil and sprinkle with salt and pepper. Sear the salmon flesh side down in the skillet for 5 minutes. Flip and cook 5 more minutes on the skin side down.
- Remove the salmon from the pan.
- Reduce the heat to medium.
- Add 1.5 tablespoons olive oil to the pan and add the minced garlic and chopped onions. Cook for several minutes until soft. Add the sun-dried tomatoes and the wine and stir well to combine.
- Reduce the heat and simmer until the wine reduces by half.
- Add the cream and parmesan cheese and stir to incorporate.
- Add the baby spinach, salt and pepper and stir until the spinach wilts.
- Add the salmon back to the skillet and simmer covered, over low heat until the salmon is fully cooked through in the middle - 3-5 minutes.
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Easy and delicious. I added capers and side of garlic bread.