Tuscan Salmon is a rich, creamy, Italian-inspired salmon dish with garlic, spinach, sun-dried tomatoes, parmesan, and a smooth cream sauce. I like making it when I want a comforting dinner that still feels elegant and fresh.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
1 cup fresh spinach
1/2 cup sun-dried tomatoes, chopped
1 tablespoon butter
Fresh parsley for garnish
Directions
I season the salmon fillets with salt, pepper, and paprika.
I heat olive oil in a large skillet over medium-high heat.
Then I sear the salmon for 4–5 minutes on each side until golden and cooked through, then I remove it and set it aside.
In the same skillet, I melt the butter and sauté the minced garlic until fragrant.
I pour in the chicken broth and let it simmer for 2 minutes.
I add the heavy cream, parmesan cheese, and Italian seasoning, then I stir until the sauce thickens slightly.
Next I stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
I return the salmon to the skillet and spoon the sauce over the fillets.
After that I let everything simmer together for 2–3 minutes so the flavors blend.
I garnish with fresh parsley and serve it warm.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 520 kcal per serving
Variations
I sometimes add mushrooms for extra depth and texture. I can also use kale instead of spinach, or add a pinch of red pepper flakes when I want a little heat. For a lighter version, I use half-and-half instead of heavy cream, though the sauce will be less rich.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the salmon gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. I avoid overheating it so the salmon stays tender.
FAQs
Can I use frozen salmon?
Yes, I can use frozen salmon as long as I thaw it completely and pat it dry before cooking.
Can I make Tuscan Salmon without chicken broth?
Yes, I can use vegetable broth or seafood broth instead.
Can I use milk instead of heavy cream?
I can use milk, but the sauce will be thinner and less creamy. I prefer heavy cream for the best texture.
What can I serve with Tuscan Salmon?
I like serving it with pasta, rice, mashed potatoes, roasted vegetables, or crusty bread.
How do I know when the salmon is cooked?
I know the salmon is cooked when it flakes easily with a fork and looks opaque in the center.
Conclusion
Tuscan Salmon is creamy, flavorful, and easy enough for a weeknight dinner. I love how the garlic, parmesan, spinach, and sun-dried tomatoes create a rich sauce that pairs perfectly with tender salmon.
📖 Recipe:
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Tuscan Salmon
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tuscan Salmon is a creamy, Italian-inspired dish featuring tender salmon in a rich garlic parmesan sauce with spinach and sun-dried tomatoes. It’s elegant, comforting, and ready in just 30 minutes.
Ingredients
4 salmon fillets
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
1 cup fresh spinach
1/2 cup sun-dried tomatoes, chopped
1 tablespoon butter
Fresh parsley for garnish
Instructions
- Season the salmon fillets with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the salmon for 4–5 minutes on each side until golden and cooked through, then remove and set aside.
- In the same skillet, melt the butter and sauté the minced garlic until fragrant.
- Pour in the chicken broth and let it simmer for 2 minutes.
- Add the heavy cream, parmesan cheese, and Italian seasoning, stirring until the sauce thickens slightly.
- Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
- Return the salmon to the skillet and spoon the sauce over the fillets.
- Simmer for 2–3 minutes to blend the flavors.
- Garnish with fresh parsley and serve warm.
Notes
Add mushrooms for extra depth and texture.
Substitute kale for spinach if preferred.
Add red pepper flakes for a spicy kick.
Use half-and-half instead of heavy cream for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg
