Tuscan Salmon
This creamy Tuscan salmon is packed with flavor and comes together in just 25 minutes. The salmon is pan-seared until golden, then simmered in a rich garlic-Parmesan sauce with sun-dried tomatoes and spinach. It’s an easy recipe that works for a weeknight dinner or a special occasion.
Salmon and a creamy sauce always make a great combination. The sauce in this recipe is smooth and full of flavor from the garlic, Parmesan, and sun-dried tomatoes. The spinach adds a little freshness, and everything comes together in one pan for easy cleanup.
Why you’ll love this Tuscan Salmon?
Salmon, Sauce, and No Leftovers in Sight
Salmon is always a good idea, but this one never lasts long at my table. The creamy garlic-Parmesan sauce has just the right balance of richness and flavor, and every bite is packed with sun-dried tomatoes and spinach. I usually plan for leftovers, but somehow, they never make it past dinner. It’s easy to make, full of flavor, and everything comes together in one pan—just the kind of meal I like.
Ingredients Needed for Tuscan Salmon?
- Salmon fillets: You can use skin-on or skinless. The skin helps keep the fillets together, but either works.
- Salt, black pepper, and paprika: A simple seasoning blend that enhances the natural flavor of the salmon.
- Olive oil: Helps create a nice golden crust when searing the salmon.
- Unsalted butter: Adds richness to the sauce and balances the flavors.
- Garlic: Brings bold, aromatic flavor that makes the sauce shine.
- Sun-dried tomatoes: These add a slightly sweet, tangy depth that balances out the creaminess of the sauce.
- Heavy cream: Creates a thick, velvety sauce that coats the salmon beautifully.
- Chicken broth: Adds extra depth of flavor while keeping the sauce from being too heavy.
- Parmesan cheese: Melts into the sauce for a rich, salty bite.
- Italian seasoning: A mix of dried herbs that ties everything together with classic flavors.
- Baby spinach: Wilts into the sauce, adding freshness and color.
- Fresh parsley: A light garnish to brighten up the dish before serving.
How to make Tuscan Salmon?
**For more detailed instructions, please refer to the printable recipe card below.**
Season the salmon and sear the for a few minutes on each side until golden brown, then remove and set aside.
Melt the butter in the same skillet, and sauté the garlic. Stir in the sun-dried tomatoes, heavy cream, chicken broth, Parmesan, and Italian seasoning.
Add the spinach and let it wilt into the sauce.
Return the salmon to the pan, spooning the sauce over the fillets.
Variations
- Swap the protein: This sauce works just as well with chicken, shrimp, or even scallops.
- Make it dairy-free: Use canned coconut milk instead of heavy cream and swap Parmesan for nutritional yeast.
- Add mushrooms: Sauté some mushrooms with the garlic for extra umami flavor.
- Turn up the heat: A pinch of red pepper flakes will give the sauce a little kick.
- Lower the carbs: Serve over cauliflower rice or zucchini noodles instead of pasta.
Serving Suggestions
- Crusty Bread: A slice of warm, crusty bread is perfect for mopping up every bit of that sauce. Give this recipe for Rustic Bread a go.
- With pasta: Toss some cooked pasta in the sauce before adding the salmon back in. The sauce clings to the noodles, making every bite creamy and flavorful.
- Over rice: The sauce pairs well with white or brown rice, soaking into the grains and adding extra richness.
- Over mashed potatoes: The creamy sauce over buttery mashed potatoes is a great match. These Garlic Mashed Potatoes are my favorite.
- With roasted vegetables: Serve alongside roasted asparagus, zucchini, or Brussels sprouts for a well-balanced meal.
Storage and Freezing
- How should I store Tuscan Salmon?
Store leftovers in an airtight container for up to three days. The sauce thickens in the fridge, but a splash of broth or cream when reheating will bring it back to life.
- Can I freeze Tuscan Salmon?
Cream-based sauces don’t freeze well, so it’s best to freeze just the salmon and make the sauce fresh when reheating.
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Tips & Tricks
- Pat the salmon dry before seasoning to help it sear better. Excess moisture can cause the salmon to steam instead of getting a nice crust.
- Don’t move the salmon too much while cooking to develop a golden sear. Let it cook undisturbed for a few minutes on each side.
- Use sun-dried tomatoes packed in oil for the best flavor. If using dry-packed, soak them in warm water first to soften them.
- Grate fresh Parmesan instead of using pre-shredded for a smoother, creamier sauce.
- Adjust the thickness of the sauce by adding more broth if it’s too thick or letting it simmer longer if it’s too thin.
Recommended
More Easy Mains
FAQ
Creamy Tuscan Salmon
Equipment
- Large skillet
- Tongs
- Wooden spoon
Ingredients
- 4 salmon fillets skin-on or skinless
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 cups baby spinach
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Season the salmon with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat and sear the salmon for 3–4 minutes per side. Remove and set aside.
- Reduce heat to medium, add butter, and sauté garlic for 30 seconds.
- Stir in sun-dried tomatoes, heavy cream, chicken broth, Parmesan, and Italian seasoning. Simmer for 3 minutes.
- Add spinach and let it wilt, then return salmon to the skillet and spoon sauce over it.
- Cook for another 2 minutes, then garnish with fresh parsley and serve.
This is realy amazing, I know this goign to be really good because i have tried the cream sauce pasta, I am a non veg and sea food eater but mostly stick to w=veg food, and mostly jsut go to restaurants near me for a good seafood indulgencee, however this is something I can definnitely try making by myself, hope it turns out reich and creamy.
It is so creamy and it’s easy to make at home too! I hope you love it when you give it a go.