Very Easy No-Bake Tuscan Salmon
This Saladmaster take on a classic seafood dish is everything you want in a meal: delicious, healthy and super easy to prepare!
Recipe Description:
This Very Easy No-Bake Tuscan Salmon is a nutritious and delicious option that fits perfectly into busy weeknights. Salmon is loaded with omega-3 fatty acids, supporting heart and brain health, while garlic and shallots provide immune-boosting and anti-inflammatory benefits. Sundried tomatoes are packed with antioxidants, and baby spinach offers a wealth of vitamins and minerals such as iron and calcium, making this dish a powerhouse of nutrition.
Using Saladmaster cookware makes preparation even quicker and easier, making it ideal for busy individuals and families. The cookware’s high-quality materials and unique design allow for even heat distribution, ensuring that your salmon cooks perfectly without the need for extensive monitoring.
Additionally, Saladmaster’s trademark vapo-valve feature enables you to cook your meal without using high heat, granting the ability to retain nutrients so you can enjoy all the health benefits of your ingredients without sacrificing flavour. This meal not only comes together in a snap but also delivers delicious results that are wholesome and satisfying, making it a fantastic choice for any weeknight dinner!
Utensils Used:
Ingredients:
- 4 pcs salmon fillets
- 3 cloves garlic, minced
- 1/4 cup shallots, chopped
- 1/3 cup sundried tomatoes, chopped
- 1 cup thickened cream
- 125 g baby spinach
Seasoning for Salmon:
- 1 tsp paprika
- 1 tsp garlic powder
- salt, to taste
- pepper, to taste
- 1 tbs olive oil
Method:
- Preheat skillet at medium heat.
- Season salmon with salt, pepper, garlic powder and paprika. Lightly spray salmon fillets with olive oil. Using hands, massage seasoning over all sides of the salmon fillets, until evenly covered with seasoning.
- Before cooking salmon, ensure your pan is hot enough for frying. You can do this by lightly sprinkling a few drops of water on the heating pan. If water beads and ‘dances’ around the pan, it is ready to go. If water dissolves into the pan, it requires more heating time. When pan is ready, lightly coat it with oil and place salmon fillets in, skin first. Fry each side for approximately 3 minutes. Set salmon aside.
- In the same pan, saute garlic, sundried tomatoes and shallots. You may also add any residual oil from the sundried tomatoes for enhanced flavour. Allow to cook for approximately 1 minute, ensuring it does not burn.
- Add cream to the pan, then season with salt and pepper to taste. Mix until well combined.
- Add cooked salmon back into the pan, then add baby spinach. You may also top with grated cheese of your choice to enhance the creamy flavour. Allow to cook lightly for approximately 1 minute or until spinach is wilted.
- Serve with rice, pasta or baked potatoes. Enjoy!