Tuscan Salmon with Creamy Sauce

This Tuscan salmon recipe delivers a restaurantquality meal that’s surprisingly simple to prepare at home. Pansearing salmon fillets locks in a crisp edge and keeps the inside tender and juicy. A creamy sundried tomato and garlic sauce with Parmesan and spinach finishes the dish with rich, savory flavors and a touch of freshness. It’s an elegant yet easy dinner perfect for a weeknight or special occasion, pairing wonderfully with mashed potatoes, rice, pasta, or grains.

I first made this dish on a whim when guests came over and the creamy sauce was an instant hit. Now it’s a goto dinner that everyone asks for when we want something comforting but a bit special.

Ingredients

• Salmon fillets: boneless and skinless to ensure easy cooking and portion control
• Fine sea salt: enhances the natural flavors of the fish without overpowering it
• Freshly ground black pepper: adds gentle heat and complexity
• Garlic powder: boosts savory notes subtly without being too strong
• Olive oil: provides a rich yet light base for sautéing
• Unsalted butter: enriches the sauce and helps create a golden crust on the salmon
• Sundried tomatoes: packed in oil give tangy sweetness and concentrated flavor drain and chop them for the best texture
• Green onion: green parts add mild onion flavor and fresh color
• Garlic cloves: minced for aromatic complexity in the sauce
• Heavy whipping cream: creates the creamy luxurious sauce texture
• Parmesan cheese: finely shredded melts smoothly into the sauce for sharp richness
• Fresh baby spinach leaves: contribute mild earthiness plus a nutritional and colorful touch

Instructions

Season the Salmon:

Season both sides of the salmon fillets evenly with half a teaspoon each of sea salt black pepper and garlic powder. This balanced seasoning enhances without masking the fish’s natural taste.

PanSear the Salmon:

Heat olive oil and butter together in a large nonreactive skillet over medium heat. When the butter’s foam begins to settle carefully add the salmon fillets skin side up. Cook 3 to 5 minutes per side or until the salmon reaches 145 degrees Fahrenheit internally. Transfer the cooked fillets to a plate and tent loosely with foil to keep warm and juicy.

Sauté Aromatics:

In the same skillet add a little more olive oil if needed then stir in the chopped sundried tomatoes green onion and minced garlic. Keep stirring constantly and cook for about one minute or until fragrant. This step releases their flavors and forms the savory base for the sauce.

Create the Cream Sauce:

Pour in the heavy cream and sprinkle the Parmesan cheese evenly on the top. Bring it to a gentle boil while stirring often then lower the heat and simmer for about one minute or until the sauce slightly thickens. This intensifies flavors and builds a velvety texture.

Add Spinach:

Add the fresh baby spinach leaves and stir gently. Cook just about 30 seconds until the spinach wilts but remains bright green. This adds a fresh balance to the rich creamy sauce.

Finish and Serve:

Remove the pan from heat and return the salmon fillets to the skillet. Spoon the warm sauce generously over the salmon and garnish with chives or other fresh herbs if desired. Serve immediately for best texture and taste.

One of my favorite ingredients here is the sundried tomatoes they add a burst of concentrated sweet and tangy flavor that brightens the dish. This recipe always reminds me of a cozy family dinner where everyone lingered around the table savoring every bite.

Storage tips

Store leftovers tightly covered in the refrigerator for up to two days. Reheat gently on low heat to avoid drying out the salmon and separating the cream sauce.

Ingredient substitutions

You can swap the heavy cream for half and half for a lighter sauce or use crème fraîche for a slightly tangier flavor. Baby kale works well as a spinach substitute keeping the same fresh green element.

Serving suggestions

Serve alongside creamy mashed potatoes roasted vegetables or a simple pasta tossed in olive oil for a complete and satisfying meal. A crusty bread is perfect for sopping up any extra sauce.

This Tuscan salmon is a quick elegant meal that feels special yet comes together in minutes. It’s perfect for weeknights or entertaining.

Common Questions About the Recipe

→ How do you achieve a crisp edge on the salmon?

Pan-searing the salmon over medium heat with olive oil and butter helps create a golden, crisp edge while maintaining a tender interior.

→ What gives the sauce its creamy texture?

The creamy sauce is made by simmering heavy cream with Parmesan cheese, creating a rich and smooth consistency.

→ Can fresh spinach be substituted in the sauce?

Fresh baby spinach is ideal for balancing the richness, but baby kale or arugula can be used for a similar fresh green note.

→ What is the role of sun-dried tomatoes in this dish?

Sun-dried tomatoes add a tangy sweetness and concentrated flavor that enhances the savory cream sauce.

→ How long should the cream sauce simmer?

Simmer the cream sauce for about one minute until it slightly thickens, intensifying the flavors and achieving a luscious texture.