If you’re looking for a restaurant-quality meal that comes together in under 30 minutes, this Creamy Tuscan Salmon is your new best friend. Succulent, pan-seared salmon fillets bathed in a luscious garlic-infused cream sauce studded with sun-dried tomatoes and spinach—pure comfort in every bite. Bonus? It’s a one-pan wonder, which means easy cleanup and more time to enjoy with your favorite people!
Why You’ll Love This Recipe
This dish is bursting with Italian-inspired flavors and makes even an ordinary weeknight feel special. Here’s why you’ll want to keep this recipe on repeat:
- Quick & Easy: Ready in just 30 minutes with simple ingredients.
- One-Pan Magic: Less cleanup, more joy.
- Rich & Creamy: That garlic parmesan sauce is next-level delicious.
- Impressively Fancy: Perfect for date nights or entertaining.
- Protein-Packed: A wholesome, satisfying meal!
Ingredients Breakdown
Essentials
- 4 salmon fillets (skin-on or off, your choice)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for a little heat)
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh baby spinach
- Juice of ½ lemon
- Fresh basil or parsley for garnish
Pro Tips
- Use fresh salmon: It makes a world of difference for flavor and texture.
- Pat the salmon dry: Helps get that gorgeous golden sear.
- Sun-dried tomatoes in oil: They add extra richness—just drain them before chopping.
Step-by-Step Instructions
- Season & Sear: Pat the salmon fillets dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the salmon for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Sauté the Aromatics: In the same pan, add garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Build the Creamy Sauce: Stir in sun-dried tomatoes, heavy cream, chicken broth, Parmesan, and Italian seasoning. Simmer for 2-3 minutes until slightly thickened.
- Add the Greens: Stir in spinach and let it wilt into the sauce.
- Bring Back the Salmon: Return the salmon to the skillet and spoon that creamy goodness over the fillets. Let it all simmer together for another 2 minutes.
- Finish & Serve: Squeeze a bit of lemon juice over the dish for brightness, garnish with fresh basil, and serve hot. Enjoy!
Chef’s Tips and Tricks
- Don’t Overcook the Salmon: It’s best when flaky and tender. Medium to medium-well is ideal.
- Use a Heavy-Bottomed Pan: A cast-iron or stainless steel skillet works best for a crisp sear.
- No Heavy Cream? Try half & half, but add a little extra Parmesan for thickness.
- Make It Dairy-Free: Swap the cream for coconut milk and the Parmesan for nutritional yeast.
Recipe Variations and Serving Suggestions
- Make It Keto: Serve over cauliflower rice or zucchini noodles.
- Try It with Chicken: Swap out the salmon for chicken breasts or thighs.
- Pasta Lover? Toss this creamy sauce with linguine or penne for a dreamy dish.
- Pair It Up: Serve with roasted asparagus, garlic bread, or a simple side salad.
FAQs
Can I use frozen salmon?
Yes! Just ensure it’s fully thawed and pat it dry before cooking for the best texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
What if I don’t have sun-dried tomatoes?
No worries! You can use cherry tomatoes cooked down in olive oil as a delicious substitute.
Can I make this dairy-free?
Absolutely! Use unsweetened coconut milk and a bit of nutritional yeast instead of Parmesan for a creamy, flavorful alternative.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh baby spinach
- Juice of ½ lemon
- Fresh basil or parsley for garnish
Instructions:
- Season salmon with salt and pepper. Sear in olive oil over medium heat for 4-5 minutes per side. Remove and set aside.
- Sauté garlic and red pepper flakes for 30 seconds.
- Add sun-dried tomatoes, heavy cream, chicken broth, Parmesan, and Italian seasoning. Simmer for 2-3 minutes.
- Stir in spinach and let it wilt.
- Return the salmon to the pan, spoon sauce over, and simmer for 2 minutes.
- Squeeze lemon juice on top, garnish, and serve warm.
Did you try this recipe? I’d love to hear how it turned out! Share your pics on Instagram @TheKitchensAid and don’t forget to tag me—nothing makes me happier than seeing your delicious creations!
