Creamy Tuscan Sun-Dried Tomato Salmon with Gnocchi: One-Skillet Dinner Ready in 20 Minutes Step-by-step instructions

Before you start

Before starting, pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Measure all ingredients and have them within reach, as the cooking moves quickly.

If using sun-dried tomatoes packed in oil, drain and slice them if not already sliced. Grate the parmesan cheese and mince the garlic. Make sure the baby spinach is washed and dried. Set out a large skillet (12-inch) and a fish spatula or tongs for turning the salmon.

Instructions

Phase 1: Sear and Crisp

1. 1Sear the salmon
   Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down in the skillet and cook for 4 minutes without moving, until the skin is crackling and golden. Flip the fillets and cook for 2 minutes more for medium-rare, or until the internal temperature reaches 145°F (63°C) for well-done. Transfer the salmon to a plate and set aside.
   Look for The skin should be deeply golden and crisp; the flesh should flake easily when tested with a fork.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Pat the salmon very dry before searing to ensure the skin gets crispy. Don't overcrowd the pan—cook in batches if needed.
2. 2Crisp the gnocchi
   In the same skillet, add the remaining 1 tablespoon of butter and let it melt. Add the potato gnocchi in a single layer (work in batches if necessary) and cook over medium-high heat for about 4 minutes, turning occasionally, until golden and crisp on all sides. Use a slotted spoon to transfer the gnocchi to a plate and set aside.
   Look for The gnocchi should be golden-brown and slightly puffed, with a crispy exterior and soft interior.
   Tip Do not stir too often; let the gnocchi sit to develop a crust. If using frozen gnocchi, no need to thaw.

The salmon skin should be deeply golden and crackling, and the flesh should be just cooked through but still moist. The gnocchi should be golden-brown and crisp on the outside, with a soft, pillowy interior. The skillet should have browned bits that will flavor the sauce. Both items are set aside to make room for the sauce.

Phase 2: Build the Sauce

3. 3Build the sauce
   Reduce the heat to medium. Add the minced garlic and sliced sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
   Look for The sauce should be bubbling gently and have a rich, creamy aroma with garlic and tomato notes.
   Tip If the sauce seems too thick, add a splash of chicken broth or water to reach the desired consistency.
4. 4Add spinach and parmesan
   Stir in the baby spinach and grated parmesan cheese. Cook for 1–2 minutes, stirring constantly, until the spinach is wilted and the cheese has melted into the sauce, creating a velvety texture. Taste and adjust seasoning with salt and pepper.
   Look for The spinach should be bright green and wilted; the sauce should be smooth and glossy with no lumps of cheese.
   Tip Add the spinach in handfuls to avoid clumping. Use freshly grated parmesan for the best melting and flavor.

The garlic and sun-dried tomatoes should be fragrant and sizzling. After adding the cream and broth, the sauce should be bubbling gently and slightly thickened.

When the spinach and parmesan are added, the spinach should wilt quickly, and the cheese should melt into a smooth, velvety sauce with no lumps. The sauce should coat the back of a spoon.

Phase 3: Combine and Serve

5. 5Combine and finish
   Return the crispy gnocchi and seared salmon fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of the salmon. Let everything warm through for 2–3 minutes over medium-low heat, until the salmon is heated through and the gnocchi have absorbed some sauce.
   Look for The sauce should be bubbling gently around the salmon and gnocchi; the salmon should flake easily.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Be gentle when stirring to avoid breaking the salmon. If the salmon was cooked to 145°F earlier, just warm it briefly.
6. 6Garnish and serve
   Remove the skillet from the heat. Garnish with fresh basil leaves and serve immediately, spooning extra sauce over each portion.
   Look for The basil should be fresh and fragrant, adding a pop of color.
   Tip Serve with crusty bread or a side salad to soak up the extra sauce.

The salmon and gnocchi should be nestled into the sauce, and the sauce should be bubbling gently around them. The salmon should be heated through and flake easily. The gnocchi should have absorbed some sauce but still hold their shape. The dish should be garnished with fresh basil and ready to serve immediately.

Common mistakes

One common mistake is overcrowding the skillet when searing the salmon or crisping the gnocchi, which traps steam and prevents browning. Work in batches if needed. Another is stirring the gnocchi too frequently, which prevents them from developing a crisp crust.

Also, avoid boiling the cream sauce too vigorously, as it can curdle. Keep the heat at a gentle simmer. Finally, don't skip patting the salmon dry—moisture is the enemy of crispy skin.

How to tell it’s done

The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The skin should be crispy and golden. The gnocchi are ready when they are golden-brown and crisp on the outside, with a soft, pillowy interior.

The sauce should be thick enough to coat the back of a spoon and have a velvety, glossy appearance. The spinach should be fully wilted and bright green.

• Fish: 145°F (63°C) in the thickest part