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A plate with flackey Tuscan salmon with creamy sauce, spinach and sun-dried tomatoes
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Creamy Tuscan Salmon

This easy Creamy Tuscan Salmon recipe features pan-seared salmon fillets in a rich garlic Parmesan cream sauce with spinach and sun-dried tomatoes. Perfect for a quick, flavorful dinner!
Prep Time10 minutes
Cook Time15 minutes
Course: dinner, Main Course
Cuisine: Italian
Keyword: mushrooms, salmon recipe, Tuscan chicken, Tuscan salmon
Servings: 4

Ingredients

  • 1 pound fresh salmon fillets cut into 4 pieces
  • Salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 2 –3 tablespoons all-purpose flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes chopped
  • 1 cup heavy cream or whipping cream
  • 1 –2 cups fresh baby spinach
  • 1 tablespoon fresh basil optional
  • Freshly grated Parmesan cheese for serving, optional
US Customary - Metric

Instructions

  • Season the salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt, pepper, and garlic powder. Lightly dredge each piece in flour, shaking off excess.
    Raw salmon fillets seasoned with salt and pepper, being dredged in flour using kitchen tongs.
  • Sear the salmon: In a large skillet over medium-high heat, heat the olive oil and butter. Add the salmon, skin-side down, and sear for 3–4 minutes per side until golden. Remove and set aside (it will finish cooking in the sauce).
    Salmon fillets cooking skin-side down in a pan with melted butter, then flipped to reveal a crispy, golden sear.
  • Deglaze the pan: In the same skillet, pour in chicken broth and lemon juice. Add sun-dried tomatoes. Let it simmer for 2–3 minutes.
  • Make the creamy sauce: Stir in the heavy cream. Simmer on medium heat for another few minutes until the sauce thickens slightly.
    Pouring cream into the skillet with sun-dried tomatoes, creating a rich and velvety sauce base.
  • Add veggies: Add spinach and stir until wilted. Return the salmon to the pan and let everything simmer for another 3–4 minutes until the salmon is fully cooked and the sauce is creamy.
    Fresh spinach leaves stirred into the creamy sauce, followed by salmon fillets simmering gently in the pan.
  • Finish & serve: Top with fresh basil and a sprinkle of grated Parmesan cheese if desired. Serve hot with your favorite side dish.
    Creamy Tuscan salmon being spooned with sauce, garnished with basil, and served alongside green beans.

Video

Notes

Serving Suggestions:
Great with pasta, cauliflower rice, mashed potatoes, or sautéed green beans.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth or cream.

Nutrition

Calories: 442kcal | Carbohydrates: 6g | Protein: 25g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 205mg | Potassium: 861mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1118IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg
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