Why You’ll Love This Recipe
This Creamy Tuscan Salmon is a rich, indulgent dish made with a luscious sauce featuring sun-dried tomatoes, cherry tomatoes, spinach, and Parmesan cheese. It’s the perfect balance of creamy, savory, and fresh flavors, and it only takes 30 minutes to make, making it ideal for both weeknights and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Salmon:
- 3 salmon fillets (about 1 lb total)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra-virgin olive oil
For the Sauce:
- 1/2 white onion, diced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1/2 cup cherry tomatoes, halved
- 1 tbsp minced garlic
- 1 cup heavy cream
- 1/2 cup freshly shredded Parmesan cheese
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 cup fresh baby spinach
- Salt to taste
Directions
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
- Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets and sear for 3-4 minutes per side until golden brown. The salmon doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce later. Remove the salmon from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the diced onions, sun-dried tomatoes, cherry tomatoes, and garlic. Cook for 5 minutes, until fragrant and softened.
- Make the Creamy Sauce: Stir in the heavy cream, Parmesan cheese, paprika, and Italian seasoning. Reduce the heat to low and stir in the fresh baby spinach. Allow the sauce to simmer until the spinach wilts and the sauce thickens. Season with salt to taste.
- Finish the Salmon: Place the salmon back into the pan, spooning the sauce over the top. Simmer for an additional 5-10 minutes, until the salmon is fully cooked through.
- Serve: Garnish with fresh basil if desired, and serve immediately.
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 3 servings
Variations
- Add Heat: Add a pinch of red pepper flakes to the sauce if you prefer a spicy kick.
- Swap the Protein: You can substitute salmon with other fish like cod or tilapia or even chicken if you prefer a different protein.
- Extra Veggies: Feel free to add more veggies like mushrooms or zucchini for extra flavor and nutrition.
Storage/Reheating
- Storage: Store leftovers in a sealed container for up to 2 days.
- Reheating: Reheat in a skillet over low heat until the salmon is warmed through. Add a splash of cream if needed to rehydrate the sauce.
FAQs
Can I make this recipe dairy-free?
Yes, you can replace the heavy cream with coconut cream and the Parmesan cheese with a dairy-free alternative.
What can I serve with this dish?
This creamy Tuscan salmon pairs wonderfully with a side of roasted vegetables, mashed potatoes, or a light salad for a complete meal.
How do I know when the salmon is cooked properly?
Salmon should reach an internal temperature of 145°F (63°C) for perfectly cooked fish. It should also easily flake when tested with a fork.
Can I use frozen salmon?
Yes, you can use frozen salmon. Just be sure to thaw it properly before cooking, ideally overnight in the fridge or quickly in the microwave.
Can I use store-bought sun-dried tomatoes in olive oil?
Yes, store-bought sun-dried tomatoes in oil work perfectly for this recipe. Just be sure to chop them into smaller pieces to distribute them evenly in the sauce.
Conclusion
This Creamy Tuscan Salmon recipe is an easy yet luxurious dish with a deliciously creamy sauce that’s packed with flavor. Perfect for any night of the week, it’s quick to prepare and sure to impress with its rich flavors and beautiful presentation.
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Creamy Tuscan Salmon
- Total Time: 30 minutes
Description
This Creamy Tuscan Salmon is made with a rich and creamy sauce featuring sun-dried tomatoes, cherry tomatoes, spinach, and Parmesan cheese. It’s a 30-minute, flavorful dish perfect for both weeknights and special occasions.
Ingredients
For the Salmon:
3 salmon fillets (about 1 lb total)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp extra-virgin olive oil
For the Sauce:
1/2 white onion, diced
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup cherry tomatoes, halved
1 tbsp minced garlic
1 cup heavy cream
1/2 cup freshly shredded Parmesan cheese
1 tsp paprika
1 tsp Italian seasoning
1 cup fresh baby spinach
Salt to taste
Instructions
Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets and sear for 3-4 minutes per side until golden brown. The salmon doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce later. Remove the salmon from the skillet and set aside.
Prepare the Sauce: In the same skillet, add the diced onions, sun-dried tomatoes, cherry tomatoes, and garlic. Cook for 5 minutes, until fragrant and softened.
Make the Creamy Sauce: Stir in the heavy cream, Parmesan cheese, paprika, and Italian seasoning. Reduce the heat to low and stir in the fresh baby spinach. Allow the sauce to simmer until the spinach wilts and the sauce thickens. Season with salt to taste.
Finish the Salmon: Place the salmon back into the pan, spooning the sauce over the top. Simmer for an additional 5-10 minutes, until the salmon is fully cooked through.
Serve: Garnish with fresh basil if desired, and serve immediately.
Notes
Olive Oil: Use just enough olive oil to coat the bottom of the pan. You may need more depending on the size of your pan.
Heat: Add a pinch of red pepper flakes to the sauce if you prefer some heat.
Storage: Store leftovers in a sealed container for up to 2 days. Reheat in a skillet until the salmon is warmed through.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
