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Creamy Tuscan Salmon plated with sun dried tomatoes spinach and creamy white sauce
Thomas Baker

Creamy Tuscan Salmon: Irresistible and Easy Recipe

This creamy Tuscan salmon recipe combines tender salmon filets with a rich, flavorful sauce made from sun-dried tomatoes, spinach, and Parmesan, perfect for a delicious salmon meal anyone can prepare easily.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 salmon filets (about 1 pound total)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • ½ white onion diced
  • ½ cup sun-dried tomatoes in oil
  • ½ cup cherry tomatoes
  • 1 tablespoon minced garlic
  • 1 cup heavy cream
  • ½ cup freshly shredded Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 cup fresh baby spinach
  • Salt to taste

Method
 

  1. Season the salmon filets with kosher salt and freshly ground black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add salmon filets skin-side down and cook for about 4-5 minutes per side until cooked through and golden brown. Remove salmon from skillet and set aside.
  4. In the same skillet, add diced white onion and minced garlic; sauté until translucent and fragrant, about 2-3 minutes.
  5. Add sun-dried tomatoes and cherry tomatoes; cook for another 2 minutes to soften.
  6. Pour in heavy cream and stir in freshly shredded Parmesan cheese, paprika, and Italian seasoning.
  7. Simmer sauce for 5 minutes until slightly thickened.
  8. Add fresh baby spinach and cook until wilted.
  9. Season the sauce with salt to taste.
  10. Return the salmon filets to the skillet and spoon the creamy sauce over them.
  11. Cook together for 2 more minutes to heat through.
  12. Serve the creamy Tuscan salmon hot with your choice of sides.

Notes

  • For a lighter version, substitute heavy cream with half-and-half.
  • Serve over pasta or with crusty bread to enjoy the sauce.
  • Leftovers can be refrigerated for up to 2 days and reheated gently.