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–+ servings
Two perfectly seared fillets of Creamy Tuscan Salmon swimming in a rich cream sauce with wilted spinach and sun-dried tomatoes.

Creamy Tuscan Salmon

This one-pan Creamy Tuscan Salmon recipe is a restaurant-quality dish that you can make at home. It features tender salmon cooked in a rich, creamy sauce with sun-dried tomatoes and spinach. It's perfect for busy weeknights and can be adapted for gluten-free and low-carb diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

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 drained if oil-packed
  • 1 cup heavy/whipping cream
  • 1-2 cups fresh baby spinach packed
Optional
  • 1 tablespoon fresh basil sliced thin
  • Freshly grated parmesan cheese

Equipment

  • Skillet

Method
 

  1. Prepare your salmon. Sprinkle each piece with salt, pepper, and garlic powder on both sides. Dredge the salmon in flour.
  2. Heat the oil and butter in a skillet over medium-high heat. Add the salmon and cook for 3-4 minutes per side, until a nice crust forms. Do not overcook; it should not be fully cooked yet. Remove the salmon from the pan and set aside.
  3. Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it simmer for a couple of minutes.
  4. Stir in the cream and cook for a few more minutes.
  5. Reduce heat to medium-low. Add the spinach to the skillet and let it wilt for about 30 seconds. Return the salmon to the pan. Cook for a few minutes until the salmon is cooked through and the sauce thickens slightly.
  6. Serve with basil and fresh parmesan, if desired.

Notes

Any salmon weighing between 3/4 to 1 pound will work. Most grocery store salmon is about an inch thick, which can be used as a guide for cooking time. If using sun-dried tomatoes not packed in oil, you may want to add more for a more concentrated flavor.

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