Creamy Tuscan Baked Salmon

This one feels like something you’d order at a cozy Italian restaurant, but it’s surprisingly easy to make at home. Creamy, garlicky, and loaded with spinach and sun-dried tomatoes.
- 4 salmon fillets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add cream, Parmesan, and sun-dried tomatoes. Simmer for 2–3 minutes.
- Stir in spinach and cook until wilted.
- Place salmon in a baking dish and pour the sauce over the top.
- Bake for 15–18 minutes, until the salmon is cooked through and the sauce is bubbly.