Creamy Tuscan Salmon

This creamy Tuscan salmon has become my go-to recipe when I want something fast yet restaurant-worthy. The salmon stays juicy under a blanket of parmesan cream, sun-dried tomatoes, and tender spinach. It is rich and satisfying but comes together in just 20 minutes. I made it once for a weeknight dinner with friends and now they ask for it every time they visit.

The first time I made this it was for a small dinner party during the holidays and it was the only dish that had no leftovers. My brother asked for the recipe the next day and now makes it weekly.

Ingredients

• Salmon fillets: Choose skin-on wild-caught if possible for better texture and flavor
• Sun dried tomatoes: Look for oil packed and blot excess oil to avoid greasiness in the sauce
• Baby spinach: Use fresh for the best texture it wilts quickly without making the sauce watery
• Garlic: Freshly minced or use a press for ease it builds that essential base flavor
• Heavy cream: Creates the rich body of the sauce coconut milk can be swapped if needed
• Broth: Adds depth and balances cream I usually use reduced sodium or homemade
• Parmesan cheese: Helps thicken naturally and gives a rich nutty taste use finely grated for smoothness
• Olive oil: Heats quickly and sears well avocado oil is another good option
• Sea salt and black pepper: Season lightly to taste red pepper flakes add optional heat

Step-by-Step Instructions

Sear the Salmon:

Heat olive oil in a skillet over medium high heat. Pat salmon fillets dry and season with salt and pepper. Press gently with a spatula as you add to the pan skin side down. Sear until the fish is nearly cooked through and golden on the first side then flip and finish cooking. Remove and keep warm.

Saute Garlic and Tomatoes:

Lower heat slightly and add minced garlic and chopped sun dried tomatoes. Stir just until the garlic is fragrant and soft about one minute.

Simmer the Sauce:

Pour in the cream and broth. Bring to a gentle boil then reduce to a simmer. Let it bubble until the sauce starts to slightly thicken but still has a light texture.

Wilt the Spinach:

Add fresh spinach to the sauce and stir gently over low heat. Cook only until the leaves begin to wilt and turn bright green.

Melt the Cheese:

Sprinkle in grated parmesan and stir constantly until the sauce becomes thick smooth and creamy. It should coat the back of a spoon when ready.

Finish the Dish:

Return the salmon fillets to the skillet and spoon the creamy sauce over each one. Let it rest a minute to soak in the flavors before serving.

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My favorite part is watching the parmesan melt into the sauce it makes the whole kitchen smell amazing. My daughter calls it salmon in fancy sauce and insists it be served with mashed potatoes every time.

Storage Tips

Let any leftovers cool completely then store in an airtight container in the fridge for up to three days. Reheat gently over low heat with a splash of cream or broth to loosen the sauce.

Ingredient Substitutions

Use coconut milk instead of cream for a dairy reduced version but expect a different flavor

If you do not have sun dried tomatoes use cherry tomatoes cut in half and sautéed until soft

Frozen spinach can be used in a pinch but be sure to thaw and drain it very well first

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Serving Suggestions

Serve this over a bed of pasta spaghetti squash or rice to soak up the sauce

Add a side of roasted green veggies like asparagus or broccolini for balance

Make it a full meal with a crusty piece of bread or a fresh green salad

Cultural and Historical Context

Tuscan flavors come from rustic Italian cooking and often feature garlic cream sun dried tomatoes and greens. This salmon dish takes inspiration from Tuscan chicken recipes but swaps in flaky fish for a lighter twist. It is not a traditional Italian dish but borrows from their bold creamy flavor profile.

Frequently Asked Questions About Recipes

→ Can I use skinless salmon fillets?

Yes, skinless fillets work well, but skin-on helps protect the flesh and adds flavor during searing.

→ What can I substitute for heavy cream?

You can use full-fat coconut milk for a dairy-reduced version, though the sauce will have a different flavor.

→ How do I know when the salmon is cooked?

Cook until the internal temperature reaches 125°F for medium rare, or flake easily with a fork.

→ Why is my sauce too thin?

Simmer longer to reduce and thicken it, or add more parmesan cheese for extra body.

→ Can I use fresh tomatoes instead of sun-dried?

Yes, cherry tomatoes work well as a summer variation for a fresher, lighter version of the dish.

→ What sides pair best with this dish?

Serve over pasta, mashed potatoes, or roasted vegetables to soak up the creamy sauce.