Name: One-pan 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), skinless; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; ⅓ cup sun-dried tomatoes, chopped; 1 cup heavy cream; ½ cup grated Parmesan cheese; 2 cups baby spinach; Salt and black pepper to taste; Fresh basil leaves for garnish (optional)

Hey y'all! If you crave decadent, restaurant-quality seafood without the mess or fancy equipment, you're going to love this one-pan creamy Tuscan salmon. Juicy, pan-seared salmon fillets smothered in a rich, garlicky sauce with sun-dried tomatoes and spinach—it's the perfect meal for cozy date nights, family dinners, or impressing friends. Cleanup is a breeze, and you’ll have dinner on the table in less than 30 minutes. Let's get cooking!

Why You'll Love This

Fast & easy: Ready in just 25 minutes, making it perfect for busy weeknights.
One-pan magic: Minimal cleanup required—everything cooks in a single skillet!
Flavor-packed: The creamy garlic sauce is bursting with tangy sun-dried tomatoes and fresh spinach.
Versatile: Delicious with fish options or made dairy-free using substitutions.
Restaurant-worthy: Impress anyone with this gorgeous, vibrant dish every time.

Ingredients

4 salmon fillets (6 oz each), skinless, patted dry
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, minced
¾ cup heavy cream
½ cup chicken broth
⅓ cup sun-dried tomatoes in oil, drained and chopped
¼ cup grated Parmesan cheese
2 cups baby spinach, roughly chopped
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
Chopped fresh parsley, for garnish

Directions

Step 1: Prep & Season the Salmon

Pat salmon fillets dry and season both sides with salt and pepper.

Step 2: Pan-Sear the Salmon

Heat olive oil in a large skillet over medium-high heat. Add salmon, top-side down, and cook for 4-5 minutes per side until golden and just cooked through. Transfer to a plate and cover with foil to keep warm.

Step 3: Make the Creamy Tuscan Sauce

Lower heat to medium, add minced garlic, and sauté for about 30 seconds until fragrant. Stir in sun-dried tomatoes, sautéing for 1 minute. Pour in cream and chicken broth, scraping up any bits from the skillet. Mix in Parmesan and Italian seasoning. Simmer for 3-4 minutes until the sauce thickens slightly.

Step 4: Add Veggies & Simmer

Add spinach and cook, stirring, until wilted—about 1 minute. Stir in lemon juice for brightness.

Step 5: Finish & Serve

Return salmon fillets (and any juices) to the pan, spooning sauce over the top. Simmer 1-2 more minutes to meld flavors. Garnish with parsley and serve hot.

Notes

Patting the salmon dry ensures a perfect golden crust when searing.
Don't overcook the salmon; remove from heat once it easily flakes with a fork.
Use sun-dried tomatoes in oil for a more tender bite and richer flavor.

Variations

Dairy-Free: Use coconut milk instead of cream and skip the Parmesan.
Chicken Tuscan Style: Swap salmon for boneless chicken breasts and increase cooking time as needed.
Extra Veggies: Add sliced mushrooms or zucchini for a heartier option.

Required Equipment

Large nonstick skillet or sauté pan
Fish spatula or wide turner
Measuring cups and spoons
Cutting board and knife

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat to avoid drying out the salmon.
This dish does not freeze well due to the creamy sauce.

Suggested Pairings & Serving Recommendations

Serve over creamy mashed potatoes, garlic rice, or al dente pasta for a filling meal.
Add a simple side salad or roasted asparagus to balance the richness.
Enjoy with a crisp white wine, like Sauvignon Blanc or Pinot Grigio.

Pro Tips

Let salmon sit at room temperature for 10-15 minutes before cooking for even doneness.
For the best sauce consistency, simmer until just thickened—don't boil.
Garnish generously with fresh herbs and a squeeze of lemon for added freshness.

FAQ

Can I use frozen salmon for this recipe?

Yes! Thaw salmon completely and pat dry before cooking for the best texture and flavor.

Can I make this recipe ahead?

The sauce and salmon are best enjoyed fresh, but you can prep ingredients up to 1 day in advance and store them separately in the fridge.

What can I use instead of sun-dried tomatoes?

You can substitute with halved cherry tomatoes—just sauté them a bit longer to concentrate their flavor.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes