Creamy Tuscan Salmon is the ultimate comfort food—hearty, creamy, and full of bold, balanced flavors. The crispy, golden salmon pairs perfectly with the creamy sauce that’s packed with garlic, sun-dried tomatoes, and tender spinach. It’s quick to make, takes one skillet, and feels indulgent while still being nutritious and fresh.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets, skin-on or skinless olive oil butter garlic, minced sun-dried tomatoes (in oil), sliced heavy cream Parmesan cheese, grated baby spinach salt black pepper Italian seasoning optional: red pepper flakes for heat optional: lemon juice or zest for brightness fresh parsley or basil for garnish
Directions
Pat the salmon fillets dry and season both sides with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium and add butter and garlic. Sauté until fragrant, about 30 seconds.
Stir in the sun-dried tomatoes and cook for 1–2 minutes.
Pour in the heavy cream and bring to a gentle simmer.
Add grated Parmesan and stir until melted and smooth.
Mix in the spinach and cook until wilted.
Return the salmon to the pan and spoon sauce over the fillets. Simmer for 2–3 minutes until everything is heated through.
Add a squeeze of lemon juice if desired and garnish with fresh herbs before serving.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Dairy-Free Option: Use coconut cream and dairy-free Parmesan or nutritional yeast.
Keto-Friendly: This recipe is naturally low in carbs and ideal for a keto diet.
Creamier Sauce: Add cream cheese or extra Parmesan for a thicker, richer sauce.
More Veggies: Add mushrooms, cherry tomatoes, or artichoke hearts for variety.
Spicy Kick: Add crushed red pepper flakes or a dash of cayenne pepper.
Chicken Instead of Salmon: Swap the salmon for boneless chicken breasts or thighs.
Lighter Version: Use half-and-half or a splash of milk instead of heavy cream (sauce will be thinner).
Herb Twist: Stir in chopped fresh basil or thyme for an herby note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon and sauce in a skillet over low heat, adding a splash of cream or broth to keep the sauce smooth. Avoid microwaving for long periods, as the salmon can overcook and the sauce may separate. Freezing is not recommended, as the cream sauce may become grainy when thawed.
FAQs
What kind of salmon is best for this recipe?
Fresh, center-cut fillets work best. You can use skin-on or skinless, depending on your preference.
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture.
Is heavy cream necessary?
Heavy cream provides the best texture and richness. For a lighter version, use half-and-half, but note the sauce will be thinner.
Can I make this dish ahead of time?
You can make the sauce in advance, but cook the salmon fresh for best results. Store sauce separately and combine when reheating.
Can I use other greens instead of spinach?
Yes, kale or Swiss chard also work well. Just allow more time for them to soften in the sauce.
What should I serve with Creamy Tuscan Salmon?
It pairs beautifully with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce.
Is this recipe gluten-free?
Yes, the ingredients are naturally gluten-free, but always check product labels to be sure.
How do I prevent the cream sauce from curdling?
Keep the heat low when adding cream, and avoid boiling the sauce once dairy is added.
Can I double the recipe?
Absolutely. Use a larger skillet or cook in batches if needed. Adjust sauce amounts accordingly.
How do I know when the salmon is fully cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Conclusion
Creamy Tuscan Salmon is a simple yet impressive dish that delivers big flavor in just 30 minutes. With its crispy salmon, garlicky cream sauce, and sun-dried tomato goodness, it’s a satisfying meal that feels gourmet but is easy enough for a busy night. Serve it with your favorite sides and enjoy a comforting, restaurant-style dinner at home.
Creamy Tuscan Salmon is a rich, elegant dish featuring pan-seared salmon fillets in a velvety garlic-Parmesan cream sauce with sun-dried tomatoes and spinach. It’s restaurant-quality comfort food made easily at home in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-American
Diet:Gluten Free
Ingredients
4 salmon fillets (skin-on or skinless)
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/3 cup sun-dried tomatoes (in oil), sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups baby spinach
Salt, to taste
Black pepper, to taste
1 tsp Italian seasoning
Optional: 1/4 tsp red pepper flakes
Optional: 1 tbsp lemon juice or zest
Fresh parsley or basil, for garnish
Instructions
Pat salmon fillets dry and season with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium and add butter and garlic. Sauté for about 30 seconds until fragrant.
Add sun-dried tomatoes and cook for 1–2 minutes.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and cook until melted and smooth.
Add spinach and cook until wilted.
Return salmon to the skillet and spoon sauce over fillets. Simmer for 2–3 minutes to heat through.
Optional: Add a squeeze of lemon juice for brightness.
Garnish with fresh parsley or basil and serve warm.
Notes
Use skin-on salmon for extra flavor and crispy texture, but skinless also works well.Keep the heat low after adding cream to prevent curdling.For added richness, stir in a spoonful of cream cheese.Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.Use kale or Swiss chard in place of spinach if desired.
