Description
This Creamy Tuscan Salmon is a restaurant-quality dish that you can easily make at home! Tender salmon fillets are pan-seared and then simmered in a rich and flavorful creamy Tuscan sauce with sun-dried tomatoes, spinach, and Parmesan cheese. It’s an elegant and satisfying meal that’s perfect for a special occasion or a delightful weeknight dinner.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound salmon fillet (or 4 individual fillets), skin on or off
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning, plus more to taste
- 1 cup heavy cream
- 1/4 cup chicken broth (or dry white wine)
- 1/2 cup grated Parmesan cheese
- 1–2 cups baby spinach
- Fresh parsley or basil, for garnish (optional)
Instructions
- Sear Salmon: Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper. Sear salmon, skin-side down (if skin is on), until golden brown. Flip and sear the other side briefly. Remove salmon and set aside.
- Sauté Aromatics and Vegetables: Melt butter in the same skillet. Sauté onion until translucent, then add garlic and cook for 1 minute. Stir in sun-dried tomatoes and Italian seasoning.
- Make Creamy Sauce: Gradually whisk in chicken broth (or white wine), then heavy cream and Parmesan cheese. Bring to a simmer and cook until thickened, seasoning with salt and pepper to taste.
- Combine and Finish: Add spinach to the sauce and cook until wilted. Return salmon to the skillet and spoon sauce over the top.
- Serve: Serve hot, garnished with fresh parsley or basil, if desired.
Notes
- To thicken the sauce further, whisk in 1-2 teaspoons of cornstarch or flour while simmering.
- Add sliced mushrooms or bell peppers for extra vegetables.
- Serve over pasta, mashed potatoes, or alongside roasted vegetables.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg