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Delicious Tuscan Salmon dish featured in a food blog post.

Easy Tuscan Salmon

This Easy Tuscan Salmon recipe delivers a restaurant-quality meal at home. Tender, flaky salmon swims in a creamy sauce bursting with sun-dried tomatoes, spinach, and garlic, creating an elegant and simple dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 5 ounces fresh spinach, roughly chopped
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Equipment

  • Large Skillet
  • Small bowl
  • Paper towels
  • Spatula
  • Fork
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board

Method
 

  1. Pat the salmon fillets dry with paper towels.
  2. In a small bowl, combine the garlic powder, paprika, salt, and pepper.
  3. Rub the spice mixture evenly over both sides of the salmon fillets.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn it!
  6. Stir in the chopped sun-dried tomatoes and cook for another minute.
  7. Pour in the heavy cream and chicken broth. Bring to a simmer.
  8. Stir in the Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
  9. Let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
  10. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  11. While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat.
  12. Carefully place the seasoned salmon fillets in the hot skillet, skin-side down if using skin-on fillets.
  13. Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your salmon.
  14. Gently place the cooked salmon fillets into the creamy Tuscan sauce, spooning the sauce over the top.
  15. Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

Don't overcook the salmon; it's best slightly undercooked in the center. Use good quality heavy cream and Parmesan cheese. Oil-packed sun-dried tomatoes are preferred, but dry-packed can be rehydrated. Adjust sauce thickness with chicken broth. Substitute protein with chicken, shrimp, or white fish. Add veggies like mushrooms or bell peppers. Use coconut cream for a dairy-free version. Add more red pepper flakes for extra spice. Deglaze pan with white wine for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.