Tuscan Salmon with Creamy Sauce and Roasted Asparagus

Preheat your oven to 400°F (200°C).

On a baking sheet, toss the asparagus with olive oil, salt, and pepper.

Roast in the oven for about 10-15 minutes, or until tender and slightly charred. Set aside.

Cook the Salmon:

Season the salmon fillets with salt, pepper, garlic powder, and smoked paprika on both sides.

In a large skillet, heat olive oil over medium-high heat.

Add the salmon fillets and cook for 3-4 minutes on each side, or until golden brown and cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.

Make the Creamy Tuscan Sauce:

In the same skillet, melt butter over medium heat.

Add the minced garlic and cook for 1 minute, until fragrant.

Pour in the heavy cream and chicken broth (or white wine). Stir well and let it simmer for 3-4 minutes until the sauce begins to thicken.

Stir in the sun-dried tomatoes, spinach, and parmesan cheese. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the sauce to thicken further.

Season with salt and pepper to taste.

Assemble the Dish:

Place the cooked salmon fillets on a plate.

Spoon the creamy Tuscan sauce over the salmon.

Serve with the roasted asparagus on the side.

Garnish with fresh parsley and lemon wedges for extra flavor.

Serving and Storage Tips

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.