Easy One-Skillet Creamy Tuscan Salmon

Method

1. Pat salmon fillets dry with a paper towel and season generously with salt and black pepper on both sides.
2. Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Sear for 5-7 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes until lightly browned. The salmon will not be fully cooked at this point.
3. Remove the salmon from the skillet and set aside on a plate.
4. Reduce heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Stir in the chopped sun-dried tomatoes and artichoke hearts. Cook for 2-3 minutes, stirring occasionally.
6. Add the fresh spinach to the skillet, working in batches if necessary, and cook until wilted, about 2-3 minutes.
7. Pour in the heavy cream and stir in the grated Parmesan cheese. Bring the sauce to a gentle simmer, stirring constantly, and cook for 2-3 minutes until it slightly thickens. Taste and adjust seasoning with salt and pepper if needed.
8. Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Simmer gently for another 2-3 minutes, allowing the salmon to finish cooking through and warm up in the sauce.
9. Remove from heat, stir in the fresh chopped basil, and serve immediately.