creamy tuscan salmon

This creamy Tuscan salmon recipe has an amazing cream sauce with sun-dried tomatoes, spinach, garlic, and lemon juice. The best part? It only takes about 20 minutes to make!

Creamy Tuscan Salmon Recipe

salmon

Salt & pepper (to taste)

garlic powder

Flour (for dredging)

olive oil

butter

chicken broth

lemon juice

sun-dried tomatoes (see note)

heavy/whipping cream

(packed) fresh baby spinach

basil (sliced thin )

cheese

Prep your salmon and sprinkle each piece on both sides with salt &amp; pepper and garlic powder, then dredge the salmon in flour. 

Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook - it should not be fully cooked yet). Take the salmon out of the pan and set aside.

Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.

Stir in the cream and let it cook for a couple more minutes. 

Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.

Serve with the basil and fresh parmesan if desired. 

Pan seared salmon served in a creamy sauce with garlic, spinach and tomatoes. It's an easy weeknight meal and a delicious seafood dish to serve at your next dinner party!

Pan Seared Salmon with Creamy Spinach and Tomatoes

salt

pepper

TB butter

garlic,

c. cherry tomatoes, halved

c. fresh baby spinach

heavy cream

c. Parmesan cheese, grated

TB chopped Italian parsley

basil

Place the olive oil in a large skillet over medium high heat. Sprinkle salt and pepper over both sides of the salmon. When the oil is shimmering, place one salmon fillet skin side down and gently press on the top with a flexible spatula to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet. Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes color (gets paler) about two-thirds up the sides for an internal temperature of 120°F. Flip and cook for another 60 seconds. Remove to a plate and set aside.

Add butter and deglaze the pan (scrape up brown bits from the salmon, if any). Add the garlic and saute for about 1 minutes, or until the garlic is fragrant and not burned. Add the cherry tomatoes and simmer for 5 minutes, or until the tomatoes start to burst. Stir in the spinach and cook for 1 minute, or until wilted.

Stir in the heavy cream, Parmesan and Italian parsley. Reduce heat to low and simmer for 3-5 minutes. Place the salmon back in the skillet and garnish each with a leaf of fresh basil. Spoon the sauce on top and cook for 2-3 minutes. Serve immediately on a bed of lemon rice or roasted veggies.

This was delicious! Thanks for the recipe!

This was excellent. My family loved it. I would serve to company as well. One question though, at what point do you take the skin off the salmon? I took it off before adding it back to the pan, but not sure if this was the best time.

This was so simple and delicious! Thank you. I only had frozen spinach but it worked perfectly. My husband and I enjoyed it very much, and I enjoyed being able to make something special in just a few minutes!

I made it. It was marvellous. Simple and delicious!

Tuscan salmon in a sun-dried tomato and garlic cream sauce tastes like fine dining, but it’s really easy to make. The salmon is pan-seared producing crisp edges that seal in a tender, flaky and juicy center. Every bite has so much flavor! Pair this versatile salmon with mashed potatoes, white rice, pasta, quinoa or spaghetti squash – there are so many options!

Tuscan Salmon Recipe

tsp fine sea salt (plus more to taste)

tsp black pepper

unsalted butter

sun-dried tomatoes

green onion (green parts, chopped)

garlic

heavy whipping cream

parmesan cheese (finely shredded)

baby spinach leaves

Season salmon fillets with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder.

In a large nonreactive skillet over medium heat melt in oil and butter. Once the butter is done foaming, add the salmon fillets, skin side up and sauté for 3 to 5 minutes per side or until cooked through to a safe internal temperature of 145°F on an instant-read thermometer at the thickest part of the salmon. Transfer the salmon to a platter and tent with foil to rest and keep warm.

In the same pan over medium heat, add more oil only if needed then add your sun-dried tomatoes, green onion and minced garlic. Sauté another one minute or until the garlic is fragrant, stirring constantly.

Stir in the cream and sprinkle Parmesan over the top bring to a light boil, stirring frequently then reduce the heat and simmer for one minute until the sauce is slightly thickened.

Add spinach and stir for 30 seconds or just until wilted. Season to taste with salt and pepper if needed.

Remove the pan from the heat and add the salmon back to the pan and spoon warm sauce over it then garnish with chives if desired and serve.

Made this tonight, so good. Not a fan of sundried tomatoes so I use sundried tomatoe pesto inside. Was so yummy.

Your Garlic Dijon salmon was my all time favorite until I made Tuscan Salmon!!  They’re both excellent—just depends on the mood!!

Made it tonight!  I must say that I rarely measure much, but this turned out great. Even the one who doesn't like salmon liked it (meaning the sauce masked the salmon taste to him)  Put it on a bed of brown rice with a California blend veg on the side. This would work with chicken also

I made this tonight and it is absolutely delicious! My whole family loved it so much and now claim it might be their favorite recipe. The only problem was there wasn't enough. I should have doubled the recipe. We didn't have a drop left. I made it exactly as written, minus the onions, and was so easy and quick. Highly recommend.

This recipe was so delicious, I made it two nights in a row. The second night, I used pork chops (1/2-inch thick). Loved them both and will make again often.

This is honestly my favorite salmon recipe I've ever tried. The sauce is so incredible and it's also surprisingly really easy to make. Your recipes are always so delicious and doable Natasha!

OMG!  Just made this and it’s to die for!!  It’s so good, easy and fast to make!  We ate it over noodles.  We both love it!  Thank you so much!
PS:  I was never a salmon lover, but now, every thing has changed!! 😊😋🩷

https://www.youtube.com/watch?v=hPpj-f23plI

Learn how to make a quick and easy Tuscan salmon recipe in a creamy sun-dried tomato and garlic sauce—a delicious and effortless option for busy moms.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

TUSCAN SALMON INGREDIENTS: 
4 salmon fillets, boneless and skinless (1 1/2 to 2 lbs)
1/2 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 Tbsp olive oil
1 Tbsp unsalted butter
1/3 cup sun-dried tomatoes packed in oil, drained, and chopped
1/4 cup green onion, green parts, chopped
3 garlic cloves, minced
1 cup heavy whipping cream
1/4 cup parmesan cheese, finely shredded
2 cups fresh baby spinach leaves

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/tuscan-salmon-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:19 Ingredients prep
0:51 Salmon prep
1:27 How to cook salmon
2:30 How to make Tuscan salmon sauce
3:17 Adding salmon to sauce
4:06 Taste test

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USA
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