Description
Creamy Tuscan Salmon is a rich and flavorful dish featuring tender salmon fillets simmered in a luscious sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, cherry tomatoes, garlic, and fresh spinach. This Italian-inspired recipe is perfect for an elegant weeknight dinner or special occasion, combining the savory goodness of seared salmon with a creamy, herb-infused sauce bursting with fresh and tangy tomato notes.
Ingredients
Scale
Salmon
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Sauce
- 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
Instructions
- Prepare the salmon: Pat the salmon dry with a paper towel to remove excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper to enhance the natural flavors of the fish.
- Sear the salmon: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the salmon fillets. Sear each side for 3 to 4 minutes until golden brown. The salmon will not be fully cooked at this stage, as it will finish cooking in the sauce. Remove salmon and set aside.
- Cook the aromatics and tomatoes: Using the same pan over medium heat, add diced white onion, sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook and stir for about 5 minutes until the vegetables are softened and fragrant.
- Make the creamy sauce: Stir in the heavy cream and Parmesan cheese until combined. Add paprika and Italian seasoning for depth of flavor. Reduce the heat to low and mix in the fresh baby spinach. Let the sauce gently simmer until the spinach wilts and the mixture is thickened. Adjust salt to taste if needed.
- Finish cooking the salmon: Return the seared salmon fillets to the pan, nestling them into the creamy sauce. Simmer for an additional 5 to 10 minutes until the salmon is cooked through and tender.
Notes
- For best results, use fresh salmon fillets with skin removed or on, depending on preference.
- Sun-dried tomatoes packed in oil add richness; if using dry-packed, rehydrate in warm water first.
- The cooking time for salmon may vary depending on thickness; ensure it reaches an internal temperature of 145°F for safe consumption.
- Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 2 days but are best eaten fresh for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 salmon filet with sauce
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
Keywords: Creamy Tuscan Salmon, salmon recipe, creamy salmon, Italian salmon dish, easy salmon dinner
