Name: Creamy Tuscan Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 salmon fillets (about 6 oz each); 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon ground black pepper; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup sun-dried tomatoes, sliced; 2 cups fresh baby spinach; ½ cup grated Parmesan cheese; 1 teaspoon dried Italian herbs

Hey y'all! If you’re looking for a meal that feels straight out of a fancy restaurant but is secretly simple to make at home, this Creamy Tuscan Salmon recipe is the one for you. Picture juicy, pan-seared salmon fillets smothered in a luscious, garlicky cream sauce packed with sun-dried tomatoes and spinach—pure comfort that’s perfect for family dinners or date nights. It’s Creamy, savory, and bursting with Tuscan-inspired flavors. Let’s get cooking!

Why You'll Love This

Ready in just 30 minutes, making it a fantastic weeknight dinner option.
The flavorful sauce perfectly complements the tender, flaky salmon.
Great for entertaining—looks impressive and tastes even better!
Uses simple, accessible ingredients with restaurant-quality results.
It’s low-carb and naturally gluten-free.

Ingredients

4 salmon fillets (about 6 oz each, skinless or skin-on)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion, finely diced
4 garlic cloves, minced
¾ cup sun-dried tomatoes in oil, drained and sliced
1 ¼ cups heavy cream
⅓ cup grated Parmesan cheese
2 cups baby spinach leaves
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional, to taste)
Salt and black pepper, to taste
Fresh parsley or basil, chopped, for garnish

Directions

Prep and Sear the Salmon

Pat the salmon fillets dry and season generously on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon (skin-side up, if using skin-on) and cook for 4-5 minutes per side until golden brown and just cooked through. Remove salmon from the pan and set aside.

Make the Creamy Tuscan Sauce

In the same skillet, reduce heat to medium and add the butter. Sauté onions for 2-3 minutes until soft and translucent.
Stir in garlic and sun-dried tomatoes; cook for 1-2 minutes until fragrant.
Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes until thickened slightly.
Stir in baby spinach and cook until wilted, about 1 minute.

Assemble and Serve

Return the salmon fillets to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to heat through.
Garnish with chopped parsley or basil and serve hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Notes

Use fresh salmon for the best taste and texture; thaw completely if using frozen.
For a lighter sauce, swap heavy cream with half-and-half, but note the sauce will be less thick and creamy.
Be careful not to overcook the salmon—remove from heat as soon as it flakes easily with a fork.

Variations

Creamy Tuscan Chicken: Swap salmon fillets for boneless, skinless chicken breasts or thighs.
Dairy-Free: Use coconut cream and a dairy-free parmesan alternative for a lactose-free option.
Add Mushrooms: Sauté sliced mushrooms with the onions for extra earthy flavor and texture.

Required Equipment

Large non-stick or stainless steel skillet
Spatula or fish turner
Cutting board
Knife
Measuring cups and spoons

Storage Instructions

Store leftover Creamy Tuscan Salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream to loosen the sauce if needed. This dish is not recommended for freezing, as the sauce can separate.

Suggested Pairings & Serving Recommendations

Serve over creamy mashed potatoes, pasta, or steamed rice to soak up the delicious sauce.
Pair with a crisp Caesar salad or roasted vegetables for a balanced meal.
A glass of chilled Chardonnay or Pinot Grigio complements the creamy sauce beautifully.

Pro Tips

Let your salmon come to room temperature for even cooking and crispier sear.
Use sun-dried tomatoes in oil for maximum flavor and a tender bite.
Grate your Parmesan freshly for a smoother sauce that melts perfectly.

Frequently Asked Questions

Can I use frozen salmon?

Yes, but make sure to thaw completely and pat dry before cooking to avoid excess moisture and ensure a golden sear.

What if I don’t have heavy cream?

You can substitute with half-and-half or whole milk for a lighter sauce, though it won’t be as rich.

How do I know when salmon is fully cooked?

Salmon is done when it easily flakes with a fork and the center is just opaque—aim for an internal temperature of 125-130°F for medium doneness.