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This 20-minute creamy Tuscan salmon recipe has a very flavorful cream sauce with sun-dried tomatoes, spinach, garlic, and a kiss of lemon juice. It’s easy and elegant!
Try my Tuscan Sausage Pasta or Easy Creamy Tuscan Shrimp next.
Why you’ll love it
The sauce in this Tuscan salmon recipe is made with everyday ingredients, yet it’s a real showstopper. I adore the Tuscan-inspired flavor profile that Olive Garden popularized. This dish is fast, impressive, and makes an elevated weeknight dinner.
Readers can’t get enough of my Creamy Tuscan Chicken, but you know what? As tasty as that one is, this pan-seared salmon version is even better! The fish is irresistibly flaky and tender with a wonderful crust, and it perfectly complements the creamy Tuscan sauce.
What you’ll need
- Salmon – most grocery store salmon fillets will be about 1″ thick, so they work for this cook time. We’re cutting it into four portions.
- Garlic powder – along with salt & pepper, coating the fish infuses flavor right into it
- Flour – dredging it in flour gives it that delightfully crispy crust
- Olive oil and butter – for pan frying
- Chicken broth/white wine – the base of the sauce. If using wine, try a dry white wine like sauvignon blanc or pinot gris.
- Lemon juice – a pop of acidity to balance the flavors
- Sun-dried tomatoes – I like the kind packed in oil (drained first)
- Heavy cream – real cream makes the sauce luscious
- Spinach – for added freshness
- Optional – I highly recommend fresh basil and a dusting of parmesan!
Pro tip
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. Simply peel it off before adding it back to the skillet at the end.
How to make creamy Tuscan salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the salmon, then season with salt & pepper and garlic powder. Dredge in the flour. Heat up the butter and oil. Sear the salmon on both sides until it has a nice crust. Transfer to a plate, then add in the broth, lemon, and tomatoes.
Let it bubble, then stir in the cream and simmer. Add the spinach, and let it wilt. Return the fish, and let it cook through (watch the color change with your eyes). Stir in fresh basil if using, and top with the optional parmesan.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like cooking with cast iron to get that perfect sear. Here’s my go-to Le Creuset skillet.
- Easily flip the salmon with a fish turner.
- Store the butter in this butter dish (with measurement markings!) and the flour in an airtight pantry container.
Substitutions and variations
- Add in a couple cloves of minced garlic prior to adding the chicken broth for extra garlic flavor.
- Go up to 2 cups (packed) spinach if you like lots of spinach since it really does shrink down.
- You will get the best results using heavy cream, and something with lower fat could even curdle and won’t taste as intended. For a dairy-free alternative, readers have had success with Silk brand.
What to serve with Tuscan salmon
- I typically serve this dish with rice or my Cream Cheese Mashed Potatoes. Pasta like spaghetti or linguine works too!
- For veggie sides, try steamed green beans, my Easy Roasted Cauliflower, or Easy Roasted Asparagus.
- Pair it with my Super Simple Parmesan Arugula Salad to round out the meal or your fave mixed greens and my Creamy Balsamic Dressing.
Leftovers and storage
- Store leftovers of this Tuscan salmon for 2-3 days in the fridge.
- Reheat slowly over a low heat so that the fish doesn’t dry out.
- I don’t recommend freezing this due to the dairy, and the salmon can change texture.
More easy salmon recipes
If you made this salmon in a creamy sun-dried tomato and spinach sauce, leave me a star rating and review below! You can also tag me on Instagram if you made it.
Creamy Tuscan Salmon
Ingredients
- 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
Optional:
- 1 tablespoon fresh basil sliced thin
- Freshly grated parmesan cheese
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on May 9, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
Delicious, definitely new weekday dinner fave! Seasoned the salmon with fresh garlic, paprika, thyme, S&P— left out the flour. Creamy but also just insane flavor from the sun dried tomatoes. Perfect with a side of lemony broccoli!
So happy you enjoyed it, Natalie!!
Delicious! We used Scottish salmon and half the amount of cream (with more broth) and it was absolutely amazing! Making it again this Friday!
Great!! 🙂 So pleased you enjoyed it.
great recipe
use aldi mediterranean salmon to add interest
served over grits
I’m so happy you enjoyed it! 🙂
Tried this it was amazing, making it again tonight, going to add basil
So glad to hear it!
This looks amazing and I would love to try it but is there a non-dairy substitute for the heavy cream?
Hi Lisa! I heard Silk makes a whipping cream substitute. You could try that. I haven’t ever tested it before, so I don’t know if it acts like the real thing or not. You could try coconut cream but it’ll be a different recipe. Some readers have had luck doing that in my recipes. Again, it won’t be the same, but you may like the results.
I’ve used coconut cream for several of Natasha’s creamy sauces and they work PERFECTLY 🙂
🙂
DELICIOUS! The sauce complemented and really made the salmon the star of the show. Boy, did I get compliments! Fantastic recipe!!
Wonderful! Thanks for letting me know, Kim 🙂
Hi Natasha,
Recipe is for 4 salmon, would I double for 6? Or do you think the original recipe would be enough sauce for that quantity.
It depends how much sauce people eat. Like there is quite a bit of sauce for four, but doubling it would definitely make a lot of sauce. Maybe double the salmon too and have leftovers?
Really yummy, thanks for posting this wonderful recipe! Since we’re doing keto I used almond flour, and kale since we had no spinach. It’s absolutely amazing!
You are very welcome!
Thank you for this recipe. It was delicious! I added mushrooms, artichokes, & mixed arugula with the spinach. It was really easy and tasted wonderful. A lot of variations can be done with this recipe. We ate it over zucchini noodles to add some more greens.
So glad you enjoyed it… love your additions, Elizabeth!
Can i substitue it with tilapia loin?
Sure!