This Creamy Tuscan Salmon recipe is the perfect one-pan meal for a busy weeknight, yet elegant enough to impress guests. Imagine perfectly seared salmon fillets swimming in a rich, decadent cream sauce packed with garlic, sun-dried tomatoes, and fresh spinach. It’s a restaurant-quality dish you can easily make at home in under 30 minutes.
If you are looking for a flavorful and satisfying dinner, this simple recipe delivers. The combination of crispy-skinned salmon and the velvety, savory sauce is truly irresistible. Plus, using just one skillet makes cleanup an absolute breeze.
What Makes This Salmon So Good?
The magic of this dish lies in its incredible sauce. The heavy cream creates a luxurious base, while the garlic provides a fragrant, aromatic foundation. Sun-dried tomatoes add a touch of sweet and tangy intensity that pairs beautifully with the tender, flaky salmon.
Finally, fresh spinach is wilted directly into the sauce, adding a boost of color and nutrients. Every single bite is loaded with layers of classic Tuscan-inspired flavor, making this Creamy Tuscan Salmon a recipe you will return to again and again. It is a reliable and delicious choice for any occasion.
Time and Servings
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4 people
Ingredients for Creamy Tuscan Salmon
- Salmon Fillets: 4 (about 6 oz each), skin-on or skinless
- Olive Oil: 2 tablespoons
- Butter: 3 tablespoons
- Garlic: 4 cloves, minced
- Sun-Dried Tomatoes: 1/2 cup, chopped (use oil-packed for extra flavor)
- Heavy Cream: 1 1/2 cups
- Chicken Broth: 1/2 cup (low sodium)
- Grated Parmesan Cheese: 1/2 cup
- Fresh Spinach: 3 cups, packed
- Italian Seasoning: 1 teaspoon
- Salt and Black Pepper: To taste
- Fresh Parsley or Basil: For garnish, chopped
Step-by-Step Instructions
- Prepare the salmon by patting the fillets completely dry with a paper towel. This step is crucial for getting a perfect sear. Season both sides generously with salt and pepper.
- Sear the salmon in a large skillet over medium-high heat. Add the olive oil, and once it is shimmering, place the salmon fillets skin-side up. Cook for 5-6 minutes, until the bottom is golden and crispy.
- Flip the salmon and cook for another 3-4 minutes on the other side, or until cooked to your desired doneness. Remove the salmon from the skillet and set it aside on a plate.
- Sauté the aromatics in the same skillet. Reduce the heat to medium, add the butter, and melt it. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Build the sauce by stirring in the chopped sun-dried tomatoes and Italian seasoning. Cook for one minute to let the flavors meld together.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow it to simmer and reduce for about 2-3 minutes.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Allow it to cook for a few minutes until it begins to thicken slightly.
- Melt the Parmesan cheese into the sauce, stirring until it is smooth and fully incorporated.
- Wilt the spinach by adding it to the skillet in handfuls. Stir continuously until all the spinach has wilted into the creamy sauce. Season with additional salt and pepper if needed.
- Return the cooked salmon to the skillet, nestling the fillets into the sauce. Spoon some of the sauce over the top of each fillet.
- Garnish the Creamy Tuscan Salmon with fresh parsley or basil and serve immediately.
Tips and Tricks for Success
Do Not Overcook the Salmon :
Salmon cooks quickly. To check for doneness, use a fork to gently flake a piece. If it flakes easily, it is ready. Remember it will continue to cook slightly after being removed from the heat.
Use Room Temperature Cream
Bringing your heavy cream to room temperature before adding it to the hot pan helps prevent it from curdling, ensuring your sauce is perfectly smooth.
Pat the Salmon Dry
For the best crispy skin, it is essential that the salmon fillets are as dry as possible before you season and sear them. A dry surface allows for a better crust to form.
Use Oil-Packed Sun-Dried Tomatoes
For the best flavor, use sun-dried tomatoes packed in oil. You can even use a tablespoon of the oil from the jar to sauté the garlic for an extra layer of flavor.
Conclusion
This Creamy Tuscan Salmon recipe is a fantastic way to enjoy a gourmet-style dinner without spending hours in the kitchen. The combination of rich, savory sauce and perfectly cooked salmon is a proven winner for family meals or special occasions.
We hope you love making this dish. If you try it, please leave a comment, rate the recipe, or share it with a friend. We would love to hear how it turned out for you!
Frequently Asked Questions (FAQ)
What can I serve with Tuscan salmon?
This dish pairs wonderfully with pasta like penne or fettuccine to soak up the delicious sauce. It also goes well with mashed potatoes, creamy polenta, or a side of steamed asparagus or broccoli. For a lower-carb option, serve it over zucchini noodles or cauliflower rice.
How do I store and reheat leftovers?
You can store leftover Tuscan salmon in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat until heated through. Avoid using a microwave, as it can overcook the salmon and make it rubbery.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. However, you must ensure it is fully thawed before cooking. Place it in the refrigerator overnight to thaw safely. Once thawed, pat it completely dry with paper towels as you would with fresh salmon to ensure you get a good sear.
Ingredients
- Salmon Fillets: 4 (about 6 oz each), skin-on or skinless
- Olive Oil: 2 tablespoons
- Butter: 3 tablespoons
- Garlic: 4 cloves, minced
- Sun-Dried Tomatoes: 1/2 cup, chopped (use oil-packed for extra flavor)
- Heavy Cream: 1 1/2 cups
- Chicken Broth: 1/2 cup (low sodium)
- Grated Parmesan Cheese: 1/2 cup
- Fresh Spinach: 3 cups, packed
- Italian Seasoning: 1 teaspoon
- Salt and Black Pepper: To taste
- Fresh Parsley or Basil: For garnish, chopped
Instructions
- Prepare the salmon by patting the fillets completely dry with a paper towel. Season both sides generously with salt and pepper.
- Sear the salmon in a large skillet over medium-high heat. Add the olive oil, and once it is shimmering, place the salmon fillets skin-side up. Cook for 5-6 minutes, until the bottom is golden and crispy.
- Flip the salmon and cook for another 3-4 minutes on the other side, or until cooked to your desired doneness. Remove the salmon from the skillet and set it aside on a plate.
- Sauté the aromatics in the same skillet. Reduce the heat to medium, add the butter, and melt it. Add the minced garlic and cook for about 30 seconds until fragrant.
- Build the sauce by stirring in the chopped sun-dried tomatoes and Italian seasoning. Cook for one minute.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Simmer and reduce for about 2-3 minutes.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for a few minutes until it begins to thicken.
- Melt the Parmesan cheese into the sauce, stirring until it is smooth.
- Wilt the spinach by adding it to the skillet in handfuls, stirring until incorporated. Season with additional salt and pepper if needed.
- Return the cooked salmon to the skillet, nestling the fillets into the sauce. Spoon some of the sauce over the top of each fillet.
- Garnish with fresh parsley or basil and serve immediately.
Notes
- Do Not Overcook the Salmon: Check for doneness by gently flaking with a fork. It will continue to cook slightly after being removed from the heat.
- Use Room Temperature Cream: This helps prevent the cream from curdling and ensures a smooth sauce.
- Pat the Salmon Dry: A dry surface is essential for getting a crispy skin and a perfect sear.
- Use Oil-Packed Sun-Dried Tomatoes: For better flavor, you can use a tablespoon of the oil from the jar to sauté the garlic.
- Serving Suggestions: Pairs well with pasta, mashed potatoes, creamy polenta, steamed asparagus, broccoli, zucchini noodles, or cauliflower rice.
- Storage and Reheating: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. Avoid the microwave.
- Using Frozen Salmon: Ensure it is fully thawed before cooking, then pat completely dry as you would with fresh salmon.