Creamy Tuscan Salmon Ingredients: - 2 salmon fillets - 2 cups spinach - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, for garnish Preparation Steps: 1. Heat olive oil in a skillet over medium heat. 2. Season salmon fillets with salt, pepper, and Italian seasoning. 3. Add salmon to the skillet, skin-side down. Cook for 4-5 minutes on each side until cooked through. Remove and set aside. 4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. 5. Add cherry tomatoes and cook for 2-3 minutes until they soften. 6. Stir in spinach and cook until wilted. 7. Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened. 8. Return the salmon to the skillet, spooning the creamy sauce over the top. 9. Garnish with fresh parsley and serve hot. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 400 kcal per serving | Servings: 2 servings Suggested Pairings: Serve with garlic bread or a side of roasted vegetables for a complete meal. #creamyrecipes #salmonlover #dinnerideas

Shrimp and Potato Salad Creamy Shrimp and Herb-Infused Potato Salad Ingredients: 1 lb (450g) cooked shrimp, peeled and deveined 1 lb (450g) baby potatoes, halved 1/3 cup mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 2 celery stalks, finely chopped 2 green onions, sliced 2 tablespoons fresh dill, chopped Salt and pepper to taste Directions: Place baby potatoes in a pot and cover with salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain and let cool slightly. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Add cooled potatoes, cooked shrimp, celery, green onions, and dill to the bowl. Gently toss to combine all ingredients. Chill in the refrigerator for at least 1 hour to let flavors meld. Serve cold or at room temperature, garnished with extra dill if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 280 kcal per serving | Servings: 4 servings #shrimpsalad #potatosalad #seafoodrecipes #summerrecipes #easymeals #picnicfood #freshflavors #creamyrecipes #lightmeals #healthyrecipes #mealprep #familydinner #seafoodlover #freshherbs #comfortfood #proteinpacked #dillrecipes #lemonflavor #easyrecipes #quickmeals Fresh, creamy, and packed with flavor — this Shrimp and Potato Salad is perfect for your next picnic or light dinner!

Looking for a delightful seafood dish to impress tonight? Creamy Tuscan Salmon with Spinach Ingredients: - 2 salmon fillets - 2 cups fresh spinach - 1 cup cherry tomatoes, halved - 1/2 cup heavy cream - 1/4 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried Italian herbs - Salt and pepper to taste Preparation Steps: 1. Heat the olive oil in a skillet over medium heat. 2. Season the salmon fillets with salt, pepper, and Italian herbs. 3. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside. 4. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. 5. Add the cherry tomatoes and cook for 2-3 minutes until softened. 6. Stir in the fresh spinach and cook until wilted. 7. Pour in the heavy cream and add the Parmesan cheese. Stir until combined and the sauce thickens slightly. 8. Return the salmon to the skillet, spooning the sauce over it. Cook for an additional minute to warm through. 9. Serve warm with extra sauce on top. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 350 kcal per serving | Servings: 2 servings Suggested Pairings: - Garlic bread - Steamed asparagus - A fresh green salad #creamyrecipes #tuscansalmon #seafoodlover

Chicken and Spinach Alfredo Creamy Garlic Chicken Alfredo with Fresh Spinach Ingredients: 12 oz fettuccine or linguine pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, sliced thinly Salt and pepper to taste 3 cloves garlic, minced 2 cups fresh spinach, roughly chopped 1 1/2 cups heavy cream 1/2 cup grated Parmesan cheese 1/4 teaspoon nutmeg (optional) 2 tablespoons unsalted butter Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package directions until al dente. Drain and set aside. Season chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, until golden and cooked through. Remove chicken from skillet and set aside. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Add Parmesan cheese and nutmeg, stirring until cheese is melted and sauce thickens, about 3-4 minutes. Add chopped spinach and cooked chicken to the skillet. Cook for another 2 minutes until spinach wilts. Toss the cooked pasta in the Alfredo sauce until well coated. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and extra Parmesan before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 650 kcal | Servings: 4 servings #chickenalfredo #creamyalfredo #spinachrecipes #pastalovers #italianfood #comfortfood #homemadealfredo #easyweeknightdinner #garliclover #pastarecipe #chickenrecipes #spinachdishes #familydinner #italianclassic #comfortfoodrecipes #weeknightmeals #creamyrecipes #foodie #parmesancheese #dinnerideas Craving creamy comfort? This Chicken and Spinach Alfredo is everything you want — rich, garlicky, and packed with tender chicken and fresh spinach!

Pesto Chicken Pasta Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes and Parmesan Ingredients: 12 oz penne or fettuccine pasta 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper to taste 3 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 1 cup cherry tomatoes, halved 1/2 cup heavy cream 1/3 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Fresh basil leaves (for garnish) Directions: Cook pasta according to package instructions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet and cook for 6–8 minutes, until golden and cooked through. Remove and set aside. In the same skillet, sauté garlic for 1 minute until fragrant. Add sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until softened. Pour in heavy cream and pesto. Stir and bring to a gentle simmer. Add cooked chicken and Parmesan cheese. Stir until cheese is melted and sauce is creamy. Toss in the cooked pasta and mix well until coated in the sauce. Garnish with fresh basil and extra Parmesan before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 580 kcal per serving | Servings: 4 servings #pestopasta #chickenpasta #easymeals #comfortfood #quickdinner #weeknightdinner #pastalovers #basilpesto #homecooking #italianflavors #parmesancheese #sundriedtomatoes #creamyrecipes #familydinner #cherryTomatoes #herbypasta #freshbasil #pastarecipe #easypastarecipe #pestochicken Pesto Chicken Pasta is your next go-to weeknight dinner! Creamy, herby, and packed with juicy chicken and tomatoes—it’s a dish that’s as delicious as it looks!