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Creamy Tuscan Salmon Recipe

A rich and flavourful Creamy Tuscan Salmon Recipe featuring pan-seared salmon simmered in a velvety garlic parmesan cream sauce with sun-dried tomatoes and spinach—perfect for a quick, restaurant-quality dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4
Calories 550 kcal

Ingredients
  

For the Salmon:

  • 4 salmon fillets about 5–6 oz each
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil

For the Creamy Tuscan Sauce:

  • 1 tablespoon butter
  • 3 –5 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken or vegetable broth
  • ½ cup grated Parmesan cheese
  • ½ cup sun-dried tomatoes chopped
  • 2 cups fresh spinach
  • ½ teaspoon red pepper flakes optional
  • 1 teaspoon dried oregano or Italian herbs

Optional for Serving:

  • Fresh basil or parsley
  • Pasta rice, or crusty bread

Instructions
 

Step 1: Prepare the Salmon

  • Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.

Step 2: Sear the Salmon

  • Heat olive oil in a large skillet over medium-high heat.
  • Cook salmon for 4–5 minutes on one side until golden and crispy. Flip and cook for another 2–3 minutes.
  • Remove from pan and set aside.

Step 3: Make the Flavour Base

  • In the same pan, add butter and minced garlic. Saute for about 1 minute until fragrant.

Step 4: Build the Sauce

  • Add sun-dried tomatoes and cook briefly.
  • Pour in broth and let it simmer for 1–2 minutes to deglaze the pan.

Step 5: Add Cream and Cheese

  • Stir in heavy cream and bring to a gentle simmer.
  • Add Parmesan cheese and mix until smooth and creamy.

Step 6: Add Spinach

  • Stir in fresh spinach and cook until wilted.

Step 7: Combine

  • Return the salmon to the skillet. Spoon sauce over the fillets and simmer for 2–3 minutes.

Step 8: Serve

  • Garnish with fresh herbs and serve hot with your favourite sides.

Notes

  • Do not overcook salmon – it should remain tender and flaky.
  • Fresh Parmesan works best for a smooth, rich sauce.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm gently on the stovetop with a splash of cream or broth.
  • Variation:
    Use coconut cream for a dairy-free version
    Add mushrooms for extra depth
    Serve over pasta, mashed potatoes, or low-carb alternatives