Rich, creamy, and loaded with flavor, this Creamy Tuscan Salmon recipe is an easy, impressive dinner that’s sure to become a family favorite. With a delicious cream sauce made from sun-dried tomatoes, spinach, garlic, and Parmesan, this dish pairs beautifully with rice, mashed potatoes, or veggies. It’s an incredible meal that comes together in under 30 minutes, making it the perfect weeknight dinner.
Why You’ll Love This Recipe
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30-Minute Meal: In just 30 minutes, you’ll have a creamy, restaurant-quality dinner ready to serve. Perfect for busy weeknights!
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Simple Ingredients: This recipe uses basic ingredients you probably already have in your pantry or can easily find at your local grocery store.
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Flavor-Packed: The rich cream sauce is made with heavy cream, Parmesan, sun-dried tomatoes, and fresh spinach, creating a mouthwatering combination that perfectly complements the crispy, tender salmon.
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Healthy and Filling: This dish is a great source of protein, healthy fats, and essential nutrients, making it both filling and nutritious.
Ingredients
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Salmon: 3/4 to 1 pound of fresh or thawed frozen salmon fillets (3 fillets)
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Olive Oil: For searing the salmon
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Sun-dried Tomatoes in Oil: Adds flavor and texture (substitute with roasted red peppers if desired)
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Cherry Tomatoes: Adds color and freshness
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Fresh Baby Spinach: For a pop of green and added nutrition (can substitute with kale)
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Onion: White or yellow onion
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Seasonings: Paprika, Italian seasoning, salt, and freshly ground black pepper
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Garlic: Freshly minced garlic
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Heavy Cream: The base for the creamy Tuscan sauce
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Parmesan Cheese: For a cheesy, savory kick
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prep and Sear the Salmon
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Pat both sides of the salmon dry with paper towels. Season the fillets with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the salmon fillets for 3-4 minutes per side, until golden brown. The salmon will not be fully cooked through at this point; it will continue cooking in the creamy sauce. Remove the salmon from the skillet and set aside.
Step 2: Make the Sauce
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In the same skillet, add the chopped onions, sun-dried tomatoes, cherry tomatoes, and garlic. Sauté over medium heat for 5 minutes, until softened and fragrant.
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Stir in the heavy cream, Parmesan cheese, paprika, Italian seasoning, and salt. Lower the heat to medium-low and stir in the baby spinach. Let the sauce simmer for a few minutes until the spinach wilts and the sauce thickens slightly.
Step 3: Combine and Simmer
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Return the seared salmon fillets to the skillet, placing them in the creamy sauce. Let everything simmer together for 5-10 minutes, until the salmon is cooked through and flakes easily with a fork.
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Serve the creamy Tuscan salmon immediately, garnished with extra fresh spinach or Parmesan, if desired. Enjoy with a side of rice, mashed potatoes, or roasted vegetables!
Tips and Tricks for Success
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Room Temperature Salmon: For the best sear, bring your salmon to room temperature for 15-20 minutes before cooking. This helps the fish cook more evenly and prevents it from sticking to the pan.
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Prevent Sticking: Be sure to pat the salmon fillets dry with a paper towel before cooking. This helps prevent moisture from causing the salmon to stick to the pan.
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Use a Fish Spatula: A fish spatula is ideal for flipping delicate salmon fillets. It helps flip the fish without tearing the flesh, ensuring a beautiful crust.
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Cook the Sauce on Low Heat: Keep the sauce on low heat to prevent curdling the cream. This ensures a smooth and velvety texture.
How to Serve Creamy Tuscan Salmon
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With Roasted Vegetables: Serve this rich dish with roasted vegetables like asparagus, broccoli, or carrots for a balanced, nutritious meal.
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Over Rice or Quinoa: The creamy sauce pairs perfectly with a side of fluffy rice or quinoa. You can also serve it over mashed potatoes for a comforting option.
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In a Salad or Wrap: Flake the salmon and add it to a salad with leafy greens, avocado, and a light vinaigrette, or use it in a wrap for a quick, fresh lunch.
How to Store
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Storage: Store leftover creamy Tuscan salmon in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a skillet over low heat to prevent the sauce from separating. Add a splash of cream or water to adjust the sauce consistency if necessary.
FAQs
Can I use frozen salmon for this recipe?
Yes! You can use frozen salmon, but be sure to thaw it thoroughly and bring it to room temperature before cooking for the best results.
Can I substitute the spinach for another green?
Yes, you can substitute the spinach with kale or another leafy green. Just be sure to remove the tough stems from kale before adding it to the sauce.
How do I know when the salmon is done?
Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. If it still looks slightly translucent in the center, allow it to simmer for another minute or two.
Can I make the sauce ahead of time?
While the sauce can be made ahead of time and stored in the fridge for up to 2 days, the salmon is best cooked fresh. If making the sauce ahead, reheat gently before adding the salmon.
What can I serve with creamy Tuscan salmon?
This dish pairs beautifully with rice, quinoa, mashed potatoes, or roasted vegetables. You can also serve it with a side salad for a lighter meal.
Can I add more spice to the recipe?
Absolutely! You can add a pinch of red pepper flakes for extra heat, or experiment with other spices like Cajun seasoning for a smoky kick.
Conclusion
Creamy Tuscan Salmon is an easy, flavorful, and satisfying dish that’s perfect for weeknight dinners or special occasions. With a rich cream sauce made from sun-dried tomatoes, garlic, spinach, and Parmesan, this recipe is packed with bold flavors that pair perfectly with the tender, seared salmon. Ready in under 30 minutes, it’s a must-try recipe that you’ll want to make again and again!
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Creamy Tuscan Salmon
- Total Time: 30 minutes
Description
This Creamy Tuscan Salmon recipe is a 30-minute, easy-to-make dinner that’s packed with flavor. Pan-seared salmon is cooked in a creamy, cheesy sauce made with sun-dried tomatoes, fresh spinach, garlic, and parmesan, creating a mouthwatering dish perfect for busy weeknights or impressing guests. A must-try for seafood lovers!
Ingredients
Salmon: 3/4 to 1 pound (fresh or thawed frozen), cut into 3 fillets
Olive Oil: For searing the salmon
Sun-dried Tomatoes in Oil: Provides rich flavor
Cherry Tomatoes: Adds color and texture
Fresh Baby Spinach: Adds a pop of green and nutrients
Onion: 1 white onion (or yellow onion)
Seasonings: Paprika, Italian seasoning, salt, black pepper
Garlic: Fresh garlic, minced
Heavy Cream: Forms the base of the creamy sauce
Parmesan Cheese: Adds umami and richness
Instructions
Step 1: Prep and Sear the Salmon
Pat both sides of the salmon dry with paper towels.
Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the salmon for 3 to 4 minutes per side, until golden brown.
Remove the salmon from the skillet and set aside. (It won’t be fully cooked through at this point.)
Step 2: Make the Sauce
In the same skillet, add onions, sun-dried tomatoes, cherry tomatoes, and garlic.
Sauté on medium heat for 5 minutes, until softened and fragrant.
Stir in heavy cream, parmesan cheese, paprika, Italian seasoning, and salt.
Reduce the heat to low and stir in fresh baby spinach. Let the spinach wilt and the sauce simmer.
Step 3: Simmer Everything Together
Add the salmon back into the skillet with the sauce.
Let everything simmer for 5 to 10 minutes until the salmon is fully cooked through and the sauce has thickened.
Serve and enjoy!
Notes
Tips and Tricks for Success:
Bring the salmon to room temperature: Let the salmon rest for 15-20 minutes at room temperature before cooking to ensure it sears properly.
Pat the salmon dry: This helps prevent sticking and ensures the fillets develop a nice, crispy crust.
Use a fish spatula: A fish spatula is perfect for flipping delicate salmon without breaking it apart.
Cook the sauce on low heat: To avoid curdling the cream sauce, always simmer on low heat.
Customize the sauce: If you want more richness, add a little extra parmesan or a dash of garlic powder.
How to Serve:
Side Dishes: Serve this creamy Tuscan salmon with roasted vegetables, mashed potatoes, or quinoa for a balanced meal.
Salads: Pair it with a fresh arugula or spinach salad to complement the rich sauce.
Garlic Bread: Serve with a slice of garlic bread for sopping up the delicious sauce.
Storage and Leftovers:
Refrigerate leftovers in an airtight container for up to 2 days.
To reheat, warm gently in a skillet over low heat, stirring occasionally to keep the sauce creamy.
FAQ:
Can I use frozen salmon?
Yes! Just make sure the salmon is thawed and at room temperature before cooking. It will sear better and cook more evenly.
Can I use another type of fish?
While salmon is the classic choice, you can also try this recipe with trout or cod. The cooking time may vary slightly depending on the thickness of the fillets.
Can I substitute the cream?
You can substitute heavy cream with half-and-half for a lighter version, though it may not be as rich.
Can I make this ahead?
The sauce can be made ahead and stored in the fridge. Just reheat the sauce and add the salmon just before serving to ensure it’s fresh and perfectly cooked.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
