To Simply Inspire

Carrot Salad

Sherri — Fri, 22 May 2026 14:50:16 +0000

This crunchy carrot salad is a delicious, fresh side dish made with grated carrots, chickpeas, raisins, pumpkin seeds, and a simple lemon dressing. It comes together quickly and is great for potlucks or meal prep for a few days.

The Best Raw Carrot Salad with Raisins

This easy salad recipe is light but still has plenty of flavor from the simple vinaigrette that I gave a Moroccan-style flavor to.

Even better, it can be made ahead of time! The flavors get even better when they have a little time to meld together. Feel free to sprinkle a little feta in too.

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Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

For the Salad

Carrots – Freshly shred the carrots give the best flavor. I love my favorite grater but the large holes of a box grater or a food processor works great too. You can even just use a vegetable peeler for long ribbon-like carrot strips.
Chickpeas – I use a whole can. Just drain the liquid and rinse them first.
Raisins- Soaking them briefly in water helps soften them and makes them extra plump. Golden raisins can be used too.
Pumpkin seeds – Swap for toasted sliced almonds or peanuts.
Scallions – optional, but adds a nice onion flavor and looks pretty too!

For the Dressing

Olive oil – use a quality extra virgin olive oil. You can also use avocado oil if you’d like.
Lemon juice – You can also use apple cider vinegar or white wine vinegar.
Spices: Cumin, Paprika, Cinnamon,Salt and black pepper. Add a ½ teaspoon of coriander for even more flavor.

How to Make This Shredded Carrot Salad

Step 1: In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, cinnamon, salt, black pepper, and coriander if using.

Step 2: Add the raisins to a small bowl and cover them with water. Let them soak while you grate the carrots and then drain the water off before adding them to the salad.

Step 3: Grate the carrots and place them in a medium mixing bowl.

Step 4: Add the drained chickpeas, raisins, and pumpkin seeds in with the carrots.

Step 5: Pour the dressing over the salad and toss until coated.

Step 6: Top with sliced green onions if using.

Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

If you love this carrot salad recipe, make these other delicious salad recipes next:

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Easy Carrot Salad Recipe

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 217kcal

Author Sherri Hagymas

Equipment

Ingredients

4 cups carrots grated
15 ounces chickpeas drained.
½ cup raisins
2 tablespoons pumpkin seeds
1 scallion sliced, optional

For the dressing

¼ cup olive oil
3 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon salt more if desired
¼ teaspoon pepper

Instructions

In a small bowl, add the dressing ingredients and whisk together well.
¼ cup olive oil, 3 tablespoons lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon pepper
Add the raisins to a small bowl and cover with water to moisten them while grating the carrots. (You will drain the water off before adding them to the salad.
½ cup raisins
Grate the carrots and add them to a medium mixing bowl.
4 cups carrots
Add the drained chickpeas, drained moistened raisins, and pumpkin seeds.
15 ounces chickpeas, 2 tablespoons pumpkin seeds, 1 scallion
Pour the dressing over top and toss to coat well.
Top with sliced scallions.

Notes

Add a ½ teaspoon ground coriander.
Swap the pumpkin seeds for toasted sliced almonds.
Use golden raisins if you'd like.

Nutrition

The post Carrot Salad appeared first on To Simply Inspire.

Dill Pickle Pasta Salad

Sherri — Sat, 16 May 2026 14:13:14 +0000

This creamy dill pickle pasta salad is packed with flavor from pickles, cheddar cheese all tossed in a simple ranch dressing. Make it for cookouts, potlucks, or even just weeknight dinners.

This Creamy Pasta Salad Is a Pickle Lovers Dream

If you love dill pickles as much as we do then, like our dill pickle dip, this easy pasta salad is a must make! It has the perfect amount of pickle flavor from diced pickles, extra pickle juice and a little dry ranch dressing mix added to the dressing.

Let’s just say it may very easily become your favorite pasta salad to make from now on.

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Tip

When serving pasta salads with a creamy dressing like this at cookouts, place ice in a larger bowl or disposable aluminum tray and then place the pasta salad bowl in it. Wrap a towel around the bowl if you’d like to cover the ice tray.

Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

For the Pasta Salad

Rotini pasta – Cooked until al dente so it holds up butter after tossing with the dressing. You can use any other type of pasta shape like macaroni, shells or bowtie pasta.
Dill pickles – sliced or chopped. Use your favorite refrigerated or jarred dill pickles. I like hamburger slices but kosher dill is perfect too if you prefer. Dill pickle relish is also an option.
Cheese – We like sharp cheddar cheese cut into small cubes. You can also use shredded cheese and other types like Monterey Jack, Pepper Jack, Colby Jack or a mixture of cheese.
Green onion – sliced thin. Swap for a couple of tablespoons of white or yellow onion. I don’t like to overpower ours with onion flavor but use more if you’d like.
Fresh dill – Adding this is optional, but it’s great for a garnish and a little extra dill flavor.

For the Dressing

Mayonnaise – I love Hellman’s mayo but use your favorite brand.
Sour cream – Use full or low fat sour cream or even swap it for plain Greek yogurt.
Dill pickle juice – for extra pickle flavor.
Ranch dressing mix – I either use Trader Joe’s bottled spice mix (which I love!) or Hidden Valley Ranch dry dressing mix. I have made it without this as well and it’s still wonderful but I love the extra flavor.
Salt and black pepper

How To Make Dill Pickle Pasta Salad

Step 1: Add water to a large pot and bring to a boil. Cook the pasta according to the package directions until al dente. (9 minutes is perfect for mine) Be careful not to overcook it or your pasta salad will be mushy.

Step 2: Drain the cooked pasta in a colander and immediately rinse the pasta under cold water to stop the cooking and cool it down. Then place the cold pasta to a mixing bowl. (or your serving bowl directly)

Step 3: In a medium bowl, whisk together the mayonnaise, sour cream, dill pickle juice, ranch dressing mix, salt, and pepper.

Step 4: Add the sliced or chopped dill pickles, diced cheddar cheese, and sliced green onions to the bowl of pasta.

Step 5: Pour the dressing over the pasta and toss together until everything is coated well.

Step 6: Cover and place in the refrigerator for at least 30 minutes to give the dressing time to thicken up and the flavors to meld together.

Refrigerate leftovers in an airtight container for up to 4-5 days.

If you love this dill pickle pasta salad, make these other popular pasta salad recipes next:

Easy Dill Pickle Pasta Salad

This creamy dill pickle pasta salad is packed with flavor from pickles, cheddar cheese all tossed in a simple ranch dressing. Make it for cookouts, potlucks, or even just weeknight dinners.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings

Calories 329kcal

Author Sherri Hagymas

Ingredients

½ pound rotini pasta about 3 cups
1 cup dill pickles sliced
1 cup cheddar cheese diced
1 green onion sliced
1 tablespoon fresh dill chopped (optional)

For the Dressing

¾ cup mayonnaise
¼ cup sour cream
3 tablespoons dill pickle juice
1 tablespoon ranch dressing mix I use Trader Joe's jarred
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Boil a large pot of water and cook the pasta according to the package directions for al dente pasta (I cooked mine for 9 minutes).
½ pound rotini pasta
Pour the cooked pasta into a colander in the sink and immediately rinse with cold water to stop it from cooking any further. Then place in a large serving bowl.
In a medium bowl, add the dressing ingredients and whisk together well.
1 tablespoon fresh dill, ¾ cup mayonnaise, ¼ cup sour cream, 3 tablespoons dill pickle juice, 1 tablespoon ranch dressing mix, ¼ teaspoon salt, ¼ teaspoon pepper
Add the diced pickles, cheese cubes and green onions to the cooked pasta, pour the dressing over top and toss to coat the pasta well.
1 cup dill pickles, 1 cup cheddar cheese, 1 green onion
Refrigerate for at least 30 minutes before you serve it. Garnish with fresh dill.

Notes

Swap the pasta for any other favorite small pasta like macaroni, shells or bowtie pasta.
Use 2 tablespoons of white or yellow onions instead of green onions.
Swap the sour cream for plain Greek yogurt.
Add ¼ cup of cooked and crumbled bacon.

Store in an airtight container in the refrigerator for up to 4-5 days.

Nutrition

The post Dill Pickle Pasta Salad appeared first on To Simply Inspire.

Stabilized Whipped Cream

Sherri — Mon, 04 May 2026 17:51:45 +0000

This stabilized whipped cream is light, fluffy, and made with 4 simple ingredients. It’s the best for topping for desserts like cakes, pies, cupcakes, and even hot cocoa or fresh fruit.

My Favorite Whipped Cream Recipe

Making your own whipped cream is so easy to make when you need it for desserts…or just dipping fresh strawberries in it like we do! Unlike regular whipped cream, this stabilized version holds its shape better and lasts longer and we love so much better than cool whip!

I did a test to see just how long it would hold up and at 2 ½ hours it was still perfect! I don’t recommend leaving it out that long for serving since it is a dairy product, but it was great to know that it does work so well.

You can even add 2 tablespoons of cocoa powder to make a chocolate version.

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Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

It's easy to make with just a few ingredients and a chilled mixing bowl.

Heavy whipping cream – Use very cold heavy whipping cream because of its high fat content for the best best results
Powdered sugar – I like the smoothness powdered sugar gives it. You can also use white granulated sugar as well though.
Cream of tartar – the "stabilizer " of the whipped cream so it keeps its shape longer.
Vanilla extract – use pure vanilla extract and not the imitation kind.

How to Make Stabilized Whip Cream

This recipe makes 2 cups of delicious whipped cream to use on so many of your desserts.

Step 1: Place a large bowl in the freezer for about 15 minutes to get chilled before you start.

Step 2: Remove the bowl from the freezer and immediately pour the cold heavy cream into the chilled bowl and begin mixing right away. Beat for about 2 minutes until soft peaks start to form. I use a stand mixer with the whisk attachment but a hand mixer works just a good.

Step 3: Add in the powdered sugar, cream of tartar, and vanilla extract.

Step 4: Continue mixing for another 30 seconds to 1 minute just until the whipped cream becomes light and fluffy with stiff peaks. Be very careful not to over mix, or it can begin to break down and turn lumpy. It will be turning into butter at this point.

If you catch it early you can try stirring in a couple more tablespoons of whipping cream. If the peaks are still not returning to fluffy, just keep blending until the butter is formed and enjoy it with your toast and jelly! (you can pour off any excess liquid or “buttermilk”).

Different Ways to Make Stabilized Whipped Cream

There are a few other ways to make whipped cream stabilize. Swap the cream of tartar with

Cream cheese – use 1 ounce of room temperature softened full fat cream cheese instead of the cream of tartar and blend it in well so it stays smooth. (this isn my 2nd favorite way. You can use this in fluff recipes like our strawberry cheesecake fluff or this banana pudding fluff.
Cornstarch – use 1 teaspoon in place of cream of tartar to help the whipped cream stay stable a bit longer.
Vanilla pudding mix – mix one teaspoon of dry instant pudding in while beating.
Unflavored gelatin – (Knox is a favorite brand) Instead of cream of tartar, mix a teaspoon of the gelatin powder with 4 teaspoons of cold water and let it sit or “bloom” for 5 minutes until thickened. Then you will warm it in the microwave for 5-10 seconds, then stir the gelatin mixture in while whipping the cream. Using gelatin makes it stable enough for frosting cakes.

How to Store Whipped Cream

Refrigerate: Store stabilized whipped cream in an airtight container in the refrigerator for up to 3-4 days. If it softens a bit, you can try whisking it very gently again. But mine usually is completely fine for a few days.

If you love this whipped cream recipe, make these other favorite frostings too:

Easy Stabilized Whip Cream Recipe

This stabilized whipped cream is light, fluffy, and made with 4 simple ingredients. It's the best for topping for desserts like cakes, pies, cupcakes, and even hot cocoa or fresh fruit.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 57kcal

Author Sherri Hagymas

Equipment

Ingredients

1 cup heavy whipping cream
3 tablespoons powdered sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Instructions

Chill a mixing bowl in the freezer for 15 minutes
Add the cold heavy whipping cream to the bowl and immediately start mixing until soft peaks star to form (at about 1 /12 – 2 minutes)
1 cup heavy whipping cream
Add the powdered sugar, cream of tartar and vanilla extract and keep blending for an additional minute until stiff peaks form.
3 tablespoons powdered sugar, ¼ teaspoon cream of tartar, 1 teaspoon vanilla extract
Be careful not to over blend or it will start to break down and get lumpy.

Notes

Add 2 tablespoons cocoa powder for a chocolate version.

Store in the refrigerator for up to 3-4 days.

If it gets lumpy, try stirring in 1-2 tablespoons of additional heavy cream.

Variations of Stabilized Whipped Cream:

1. Swap the cream of tartar with 1 ounce of softened cream cheese.

2. Swap the cream of tartar with one teaspoon of unflavored gelatin powder mixed with 4 teaspoons cold water. You will need to let this mixture sit for about 5 minutes to “bloom.” It will be thick and start to look hardened. After the 5 minutes of “blooming”, heat it in the microwave for just about 5-10 seconds then stir it. don’t over heat it.

3. Swap the cream of tartar with one teaspoon of cornstarch.

4. Use 1 teaspoon of vanilla pudding mix instead of the cream of tartar.

Nutrition

The post Stabilized Whipped Cream appeared first on To Simply Inspire.

Red Velvet Brownies

Sherri — Mon, 20 Apr 2026 21:44:50 +0000

These red velvet brownies are fudgy, delicious and topped with our favorite cream cheese frosting! They have classic red velvet flavor with a brownie texture and make a perfect dessert for holiday’s or parties.

My Favorite Red Velvet Brownie Recipe

I have seen many red velvet brownies with swirls of cream cheese in the batter, but like on a red velvet cake, we like having the extra yumminess of the frosting slathered on top of them.

I put that frosting on so many of my desserts – our favorite easy carrot cake, to this applesauce cake and 2-ingredient pumpkin cake and now these fudgy brownies.

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Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

For the Brownies

Butter – I like using unsalted butter but salted is fine as well. Soften it to room temperature for about 30 minutes while gathering your other ingredients and prepping.
Granulated sugar
Brown sugar
Eggs plus an extra egg yolk – Let them come to room temperature as well so they blend in better.
Vanilla extract
Red food coloring – I like to use gel food coloring works best because it adds more vibrant red color without thinning the batter as much as liquid food coloring can do. You can of course use less if you’d like. They will taste exactly the same but be a little less red.
White vinegar – just a little gives it that red velvet tang and helps give it it’s texture.
All-purpose flour – I have also used Bob’s Red Mill gluten free one-to-one flour. Just be sure to measure it accurately with a food scale of with the spoon and level method. (spoon the flour from the container into the measuring cup and level off with the flat side of a butter knife).
Unsweetened cocoa powder – I have used many different varieties but dutch-processed cocoa powder is my go-to.
Salt

For the Frosting

Cream cheese, softened – Use softened brick-style cream cheese not the whipped kinds.
Butter – use salted or unsalted in this as well.
Vanilla extract
Powdered confectioners sugar

Variations to Try

1. Add in ½ teaspoon of espresso powder to the batter to add more flavor. It really enhances the chocolate flavor.

2. Fold in ½ cup of dark chocolate chips, milk chocolate chips or even white chocolate chips to the brownie batter.

3. Add seasonal sprinkles on the frosting for Valentine’s Day, Memorial Day or Christmas

How to Make Red Velvet Brownies

Step 1: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Leave a little on the side so it’s easy to remove from the pan.

Step 2: In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar and whisk until smooth.

Step 3: Add in the eggs, egg yolk, vanilla extract, food coloring, and vinegar and mix until well blended.

Step 4: Add in the flour, cocoa powder, and salt, and fold gently using a spatula until just barely combined. Be very careful not to over mix. Doing so will make them less fudge and more dense.

Step 5: Pour the batter into the prepared pan and spread evenly.

Step 6: Bake for 20-22 minutes. The center should look a little soft but the edges are set.

Step 7: Let the brownies cool completely before spreading the frosting over top.

Step 8: Make the frosting. Add the cream cheese and butter to a medium bowl and mix together until smooth. Add the vanilla extract and mix in then and the powdered sugar gradually and beat until fluffy.

Step 9: Using a spatula, spread the frosting on top of the brownies after cooling.

Chill in the refrigerator for about an hour to get clean slices. Wipe your knife clean between cuts as well for clean lines.

How to Store Brownies with Frosting

Refrigerate: Store leftover brownies in the refrigerator in an airtight container for up to 4-5 days.

Freeze: Freeze the brownies without the frosting in a freezer bag. Then quickly whip up a batch of frosting after thawing them in the refrigerator.

Easy Red Velvet Brownies With Cream Cheese Frosting

These red velvet brownies are delicious and fudgy with our cream cheese frosting on top! They have classic red velvet flavor with a brownie texture and make a perfect dessert for holiday's or parties.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings brownies

Calories 389kcal

Author Sherri Hagymas

Equipment

Ingredients

For the Brownies

¾ cup butter unsalted, melted
1 cup granulated sugar
½ cup brown sugar
2 large eggs at room temperature
1 egg yolk
2 teaspoons vanilla extract
1 ½ teaspoons red gel food coloring
1 teaspoon white vinegar
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon salt

For the Cream Cheese Frosting

4 ounces cream cheese softened
¼ cup butter softened
½ teaspoon vanilla extract
1 ½ cups Powdered Sugar

Instructions

Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar and whisk until smooth.
¾ cup butter, 1 cup granulated sugar, ½ cup brown sugar
Add in the eggs, egg yolk, vanilla extract, food coloring, and vinegar and mix until well blended.
2 large eggs, 1 egg yolk, 2 teaspoons vanilla extract, 1 ½ teaspoons red gel food coloring, 1 teaspoon white vinegar
Add in the flour, cocoa powder, and salt, and fold gently using a spatula until just barely combined. Be very careful not to over mix. Doing so will make them less fudge and more dense.
1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon salt
Pour the batter into the prepared pan and spread evenly.
Bake for 20-22 minutes. The center should look a little soft but the edges are set.
Cool completely before adding the frosting.
Make the cream cheese frosting. Add the cream cheese and butter to a medium bowl and mix together until smooth. Add the vanilla extract and mix in then and the powdered sugar gradually and beat until fluffy.
4 ounces cream cheese, ¼ cup butter, ½ teaspoon vanilla extract, 1 ½ cups Powdered Sugar
Spread frosting over the cooled brownies.

Notes

Add ½ cup of chocolate chips or white chocolate chips to the batter.

Add in ½ teaspoon of espresso powder to the batter to add more flavor. It really enhances the chocolate flavor!

Chill in the refrigerator for about an hour to get clean slices. Wipe your knife clean between cuts as well for clean lines.

Store leftover brownies in the refrigerator in an airtight container for up to 4-5 days.

Nutrition

The post Red Velvet Brownies appeared first on To Simply Inspire.

Tuscan Salmon

Sherri — Sun, 12 Apr 2026 13:29:09 +0000

This Tuscan salmon recipe is a wonderful, easy dinner made with pan seared salmon, sun-dried tomatoes and spinach in a parmesan cream sauce that’s ready in 20 minutes. It feels restaurant-worthy but is really simple to make at home and serve it over mashed potatoes, pasta, or rice.

This Creamy Salmon Recipe Takes Like You’re In a Fancy Restaurant

If you love seafood, you will absolutely adore this delicious recipe! Like our Tuscan chicken recipe, this pan-seared salmon is made in one skillet and is literally a lick your plate kind of recipe all because of the creamy tuscan sauce.

We personally love it with mashed potatoes. I start cooking whatever I am serving it over first so it is ready around the same time. Penne pasta is wonderful too since the sauce soaks up into the noodles perfectly.

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Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Salmon – Fresh salmon fillets is what I use but frozen salmon thawed first is fine too. Skin-on or skinless both work. I use skin-on to help hold the fish together well.
Garlic powder, paprika, salt and black pepper – To season the salmon with savory flavor before cooking.
Butter & olive oil – I use a little of both to cook the salmon and sauté the vegetables. Feel free to use one of the other.
Yellow onion – Swap with sliced green onion if preferred.
Sun-dried tomatoes – Drained, patted dry and diced. I use jarred sundried tomatoes. You can also toss in a few cherry tomatoes too if you’d like.
Garlic – Fresh minced gives the best flavor in my opinion but jarred will work as well.
Heavy cream – for the best creamy sauce. You can swap the heavy cream for half and half or whole milk if you’d like for a little lighter sauce.
Parmesan cheese Freshly grated parmesan melts more smoothly
Chicken broth – to thin the sauce a little.
Dried basil – I have also use Italian seasoning sometimes instead.
Baby spinach – feel free to swap the spinach with baby kale.

How to Make Tuscan Salmon with Sun-dried Tomato Cream Sauce

This is one of our favorite easy recipes and one I make for guests often because it’s so wonderful!

Step 1: Sear the salmon. Pat the salmon dry with paper towels and sprinkle with the garlic powder, paprika, salt and pepper.

Step 2: Add the olive oil and butter to a large skillet or cast iron pan and heat over medium-high heat until butter has melted.

Step 3: Add the salmon with the skin side up and cook for 4-5 minutes.

Step 4: Then flip over and cook for an additional 4-5 minutes until the internal temperature reaches at least 145° F with a thermometer. (Be careful not to overcook the salmon).

Remove the salmon from the pan and place on a plate while you make the sauce.

Step 5: Make the sauce. In the same skillet, add the onions and sun-dried tomatoes and sauté until the onions are translucent. Then add the garlic and sauté for an additional minute.

Step 6: Pour in the heavy cream, parmesan cheese, chicken broth and basil, stir and cook for about one minute.

Step 7: Then add in the spinach and cook for a few minutes until it wilted.

Step 8: Put the cooked salmon back into the pan and remove it from the burner. Spoon the sauce over top of each filet.

Garnish with fresh basil and Parmesan cheese if desired. Serve over mashed potatoes, penne pasta or rice.

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. I don’t recommend freezing this dish.

Reheat on a microwave safe plate at 50% power level for 1 minute until heated through. You can also reheat in the oven in a glass dish on low heat until heated through.

Easy Tuscan Salmon Recipe

This Tuscan salmon recipe is a wonderful, easy dinner made with pan seared salmon, sun-dried tomatoes and spinach in a parmesan cream sauce that's ready in 20 minutes.

Course Dinner

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 527kcal

Author Sherri Hagymas

Equipment

Ingredients

3-4 salmon filets
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
½ medium yellow onion or white onion, diced
½ cup sun-dried tomatoes drained and diced
4 cloves garlic minced
1 cup heavy cream
⅓ cup parmesan cheese freshly grated
¼ cup chicken broth
1 teaspoon dried basil
1 cup baby spinach
Fresh basil and more parmesan cheese optional garnish

Instructions

Sprinkle the salmon with the garlic powder, paprika, salt and pepper.
3-4 salmon filets, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper
Add the olive oil and butter to a large skillet or cast iron pan over medium heat and heat over medium heat until butter has melted.
1 tablespoon butter, 1 tablespoon olive oil
Add the salmon with the skin side up and cook for 4-5 minutes. Then flip over and cook for an additional 4-5 minutes until the internal temperature reaches at least 145° F with a thermometer.
Remove from the pan and place on a plate to rest.
In the same skillet, add the onion and sun-dried tomatoes and sauté until the onions are translucent. Then add the garlic and sauté for an additional minute.
½ medium yellow onion, ½ cup sun-dried tomatoes, 4 cloves garlic
Add in the heavy cream, parmesan cheese, chicken broth and basil, stir and cook for about one minute.
1 cup heavy cream, ⅓ cup parmesan cheese, ¼ cup chicken broth, 1 teaspoon dried basil
Then add in the spinach and cook until wilted.
1 cup baby spinach
Add the cooked salmon back into the dish and remove from heat. Spoon the sauce over top of each filet.
Garnish with fresh basil and Parmesan cheese if desired.
Fresh basil and more parmesan cheese
Serve over mashed potatoes, penne pasta or rice.

Notes

Swap the onion for sliced green onion.

Use any favorite pasta to serve with.

Nutrition

The post Tuscan Salmon appeared first on To Simply Inspire.