Step 1

Whisk together Italian seasoning, garlic powder, and paprika in a shallow bowl.

Step 2

Season the salmon fillet with salt and black pepper, and then sprinkle on the spice mixture.

Step 3

Heat a tablespoon of butter over medium-high heat in a large skillet or cast-iron pan. Add the salmon skin-side up to the pan and cook until the fillet looks golden (5-6 minutes depending on the salmon’s thickness). Flip (only flip once) and cook for an additional two more minutes and then transfer the salmon to a plate.

Step 4

Melt another tablespoon of butter in the same pan, then add the minced garlic, fresh tomatoes, spinach, and Italian seasoning. Sauté until the garlic is fragrant, the spinach is wilted, and the tomatoes are just cooked (about 2-3 minutes).

Step 5

Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom or sides of the skillet. Add cream and Parmesan cheese. Cook over medium heat for 5-7 minutes, frequently stirring until the sauce slightly thickens.

Step 6

Return the salmon fillets to the skillet and let them heat back up for about 2-3 minutes. Spoon some sauce over salmon.

Step 7

Remove the creamy Tuscan salmon from the heat and serve with pasta. Garnish with lemon wedges and freshly chopped basil and parsley.