Description

This Slow Cooker Creamy Tuscan Salmon delivers tender, flaky fish in a rich garlic-herb cream sauce with wilted spinach and sun-dried tomatoes, ready to serve over pasta or rice in under an hour.

Ingredients

Scale

1.5 lbs salmon fillets, skinless, cut into 4 equal portions
1 cup heavy cream
1/2 cup chicken broth
3 cloves garlic, minced finely
1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
2 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp red pepper flakes
Salt and black pepper, to taste
1 tbsp olive oil

Instructions

Pat the salmon fillets dry with paper towels and cut them into uniform pieces about 1.5 inches wide; if desired, sauté the minced garlic in olive oil for 30 seconds until fragrant, otherwise use raw garlic.
Place the salmon pieces in a single layer at the bottom of a 4-quart or larger slow cooker without overcrowding.
Pour the heavy cream and chicken broth over the salmon so the liquid reaches halfway up the sides, then sprinkle the sun-dried tomatoes, Italian seasoning, red pepper flakes, and half of the Parmesan cheese on top without stirring.
Cover the slow cooker and cook on the 'Low' setting for 2 to 2.5 hours until the internal temperature of the thickest part of the fish reads between 125°F and 145°F and the fish flakes easily with a fork.
Push the cooked salmon to one side or remove it to a plate to keep warm, then stir in the fresh spinach and remaining Parmesan cheese, letting the residual heat wilt the spinach for 3 to 5 minutes.
Stir the sauce gently to melt the cheese, adjust thickness by cooking uncovered on High for 10 minutes if too thin or adding broth if too thick, then season with salt and pepper before returning the salmon to the pot to serve.

Prep Time: 15 minutes
Cook Time: 120 minutes
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 450
Sugar: 2
Sodium: 600
Fat: 35
Saturated Fat: 20
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 5
Fiber: 1
Protein: 30
Cholesterol: 100

Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days; do not freeze as the dairy sauce may separate upon thawing. Reheat gently in a microwave or saucepan with a splash of broth or milk to restore consistency. For a lighter version, substitute half-and-half for heavy cream, or use vegetable broth instead of chicken broth. Serve over buttered egg noodles, crusty bread, or cauliflower rice.