This post may contain affiliate links. Please read our disclosure policy.
This creamy Tuscan salmon recipe has an amazing cream sauce with sun-dried tomatoes, spinach, garlic, and lemon juice. The best part? It only takes about 20 minutes to make!
I originally made Tuscan Chicken, and I knew that style of sauce would go fabulously with salmon, so I had to make it. Olive Garden inspiration strikes again!
You know what? As good as the chicken one was, this pan-seared salmon version has it beat! I just love this flavor combo. Searing the salmon over a high heat gives it a wonderful slightly crispy crust and tender, flaky inside.
How do you make creamy Tuscan salmon?
Coat the salmon pieces in salt, pepper, and garlic powder; dredge in flour. Sear the salmon on both sides; take it out of the pan and set aside. Make the sauce by adding the chicken broth, lemon juice, and sun-dried tomatoes, followed by the cream. You then add the spinach and salmon and let the fish cook through. Take it up a notch and serve it with freshly grated parmesan cheese and basil on top! (Full ingredients & instructions are in the recipe card below)
Recipes notes & tips:
- Go up to 2 cups (packed) spinach if you like lots of spinach since it really does shrink down.
- If you buy salmon with skin on and don’t want to eat it, it’s really easy to peel off once you sear it on both sides (peel it off before adding it back to the skillet).
- You will get the best results using heavy cream, but if you’re looking for a dairy-free alternative, you may want to try Silk brand dairy-free whipping cream; readers have recommended it to me.
- Skip the flour if you want this to be low-carb.
- If you want this to be extra garlicky, add in a couple cloves of minced garlic prior to adding the chicken broth.
What do you serve with Tuscan salmon?
I typically serve this dish with spaghetti or linguine, but any kind of pasta would work, as would rice or mashed potatoes. Or, make it a lower-carb dinner by serving it with cauliflower rice.
If you’re looking for a wine pairing, this Tuscan salmon would go well with sauvignon blanc. You could also add some into the recipe (instead of the chicken broth) if you want.
Love Tuscan flavors? Try these:
- Creamy Tuscan Sausage Gnocchi (One Pan, 20 Minutes)
- Tuscan Garlic Shrimp Recipe
- Tuscan Sausage Pasta
Will you make this salmon in a creamy sun-dried tomato and spinach sauce? It’s DELICIOUS. 😉
Creamy Tuscan Salmon Recipe
- 1 pound fresh salmon cut into 4 pieces
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes (see note)
- 1 cup heavy/whipping cream
- 1-2 cups (packed) fresh baby spinach
- 1 tablespoon fresh basil sliced thin
- Freshly grated parmesan cheese
- Prep your salmon and sprinkle each piece on both sides with salt & pepper and garlic powder, then dredge the salmon in flour.
- Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook - it should not be fully cooked yet). Take the salmon out of the pan and set aside.
- Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.
- Stir in the cream and let it cook for a couple more minutes.
- Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.
- Serve with the basil and fresh parmesan if desired.
- Anything around 3/4-1 pound of fish will work. Most grocery store salmon is about an inch thick in the thickest part, so use that for reference when considering how long to cook it.
- I used the oil-packed sun-dried tomatoes (draining them prior to adding to the sauce), which tend to taste more concentrated. If using a variety not packed in oil, you may want to add more if desired.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.