This recipe delivers bold flavor with minimal effort. The salmon stays moist and flaky while the creamy sauce adds depth and indulgence without overpowering the fish. It’s made in one pan, comes together quickly, and feels special enough for guests while still being perfect for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets
Olive oil
Butter
Garlic
Sun-dried tomatoes
Heavy cream
Chicken broth
Parmesan cheese
Italian seasoning
Salt
Black pepper
Fresh spinach
Directions
Season the salmon fillets with salt and black pepper.
Heat olive oil in a large skillet over medium heat.
Sear the salmon skin-side down until golden, then flip and cook briefly.
Remove salmon from the skillet and set aside.
Melt butter in the same skillet and sauté garlic until fragrant.
Add sun-dried tomatoes and stir briefly.
Pour in chicken broth and heavy cream, stirring to combine.
Add Italian seasoning and Parmesan cheese, simmering until slightly thickened.
Stir in spinach and cook until wilted.
Return the salmon to the skillet and simmer gently until heated through.
Spoon sauce over the salmon and serve immediately.
Servings and timing
This recipe serves 4 people. Preparation time is about 10 minutes. Cooking time is approximately 20 minutes.
Variations
You can substitute half-and-half for heavy cream for a lighter sauce. Add mushrooms for extra depth or a splash of white wine for brightness. Shrimp or chicken can be used in place of salmon with slight adjustments to cooking time.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave at reduced power. Avoid overheating to prevent the salmon from drying out.
FAQs
Can I use frozen salmon?
Yes, thaw it completely and pat dry before cooking.
What kind of salmon works best?
Skin-on or skinless fillets both work well, depending on preference.
Can I make this dairy-free?
You can use coconut cream and dairy-free cheese alternatives, though flavor will change.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and suitable for keto diets.
Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes provide concentrated flavor, but cherry tomatoes can be used as a substitute.
How do I know when salmon is done?
It should flake easily with a fork and appear opaque throughout.
Can I add pasta?
Yes, serve the salmon and sauce over pasta or rice for a complete meal.
Does spinach have to be fresh?
Fresh spinach works best, but thawed frozen spinach can be used if well-drained.
Can I make the sauce thicker?
Let it simmer a bit longer or add extra Parmesan cheese.
What should I serve with this dish?
Roasted vegetables, rice, mashed potatoes, or crusty bread pair well.
Conclusion
Creamy Tuscan Salmon is a flavorful, comforting dish that combines tender fish with a luxurious sauce. Easy enough for busy evenings yet elegant enough for special occasions, it’s a recipe that delivers big results with simple ingredients.
Creamy Tuscan Salmon is a luxurious one-pan dish featuring flaky salmon fillets simmered in a rich garlic cream sauce with sun-dried tomatoes, spinach, and Parmesan. Elegant and comforting, it’s perfect for both weeknight dinners and special occasions.
Ingredients
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/3 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 cups fresh spinach
Instructions
Season the salmon fillets on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add the salmon, skin-side down, and sear for 4–5 minutes until golden. Flip and cook another 2–3 minutes. Remove from skillet and set aside.
In the same skillet, melt the butter. Add garlic and sauté for about 30 seconds until fragrant.
Add the sun-dried tomatoes and stir for another minute.
Pour in the chicken broth and heavy cream, stirring to combine.
Stir in Italian seasoning and Parmesan cheese. Simmer for 2–3 minutes until slightly thickened.
Add the spinach and cook until wilted, about 1–2 minutes.
Return the salmon to the skillet and simmer gently for 2–3 more minutes, spooning sauce over the fillets.
Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
Use skin-on salmon for added flavor and crisp texture.Substitute half-and-half for a lighter sauce, or coconut cream for a dairy-free version.Add mushrooms or a splash of white wine for extra depth.Pair with pasta, rice, or crusty bread to soak up the sauce.Don’t overcook the salmon—remove from heat as soon as it flakes easily with a fork.
