Tuscan Salmon is one of the tastiest salmon recipes you’ll try. You’ll love this juicy pan-seared salmon in a rich and creamy sun-dried tomato sauce. Every bite has so much flavor. Watch the video tutorial and learn how to make this easy 30-minute recipe.

This Tuscan Salmon recipe is so versatile. You can serve it over mashed potatoes, pasta, white rice, quinoa, or even spaghetti squash – there are so many options to keep dinner exciting.

Tuscan salmon in cream sauce served in skillet

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Creamy Tuscan Salmon

Our Tuscan Chicken recipe was such a hit a few years back that we started thinking about what else we can make Tuscan-style. The sun-dried tomato and spinach cream sauce is a wonderful base for a variety of proteins. Salmon was a perfect match! Here’s why you’ll love this recipe:

  • Easy – this has a quick and simple ingredient prep time and it comes together fast on the stove.
  • 30-Minute recipe – salmon cooks pretty quickly when it’s pan-seared and you’ll have a restaurant-quality dish on the table fast. P.S. Have you explored our 30-minute meals category?
  • Flavor-packed – the ingredients here are simple but really pop from the sun-dried tomatoes and garlic-butter-infused sauce. Salmon has a lot of naturally rich flavor, but the sauce really elevates this dish and every bite is delicious.

Tuscan Salmon Video

Watch Natasha make this Creamy Tuscan Salmon. You will be surprised at how simple it is to create a memorable salmon dinner. We will never stop loving this mouthwatering salmon recipe. Now go forth and cook!

Ingredients

I recommend having all of the ingredients chopped, measured, and ready to go before you fire up the stove because the cooking goes fast. Here’s what you will need to make Tuscan Salmon with Spinach:

  • Salmon filets – use boneless salmon filets (either skin-on or skinless salmon will work, but skin-on will take longer to cook). If you have skin on salmon and prefer skinless, we found it’s much easier to remove the skin once the salmon fillets are cooked – it will peel off quickly and easily.
  • Seasoning – we use a handful of pantry staples – salt, pepper, and garlic powder.
  • Oil and Butter– combining the two adds flavor and the oil helps keep the butter from burning.
  • Sun-dried tomatoes – we buy them in a glass jar packed with oil. Drail the oil and chop them into strips.
  • Chives – you can chop up chives or green onion and save some for garnish.
  • Garlic – this adds tons of fresh garlic flavor to the sauce. Mince up 3 garlic cloves which will yield about 1 Tbsp of garlic.
  • Cream – Use either heavy cream or regular whipping cream. I wouldn’t use half and half as it doesn’t incorporate the parmesan well and won’t be as creamy.
  • Parmesan Cheese – use freshly shredded or grated parmesan cheese. It adds saltiness to this sauce so be careful adding extra salt.
  • Spinach – fresh baby spinach leaves work best here. Two cups seem like a ton of spinach at first but it shrinks down quite a bit.
Ingredients to make Tuscan Salmon with Spinach

Pro Tip: Finding bones while eating salmon is not a fun surprise. Before you start cooking, check for any stray bones. Run your fingertips over the top of the salmon flesh to feel for any poky ends of bones and remove them using kitchen tweezers.

How to Make Tuscan Salmon

  1. Season Salmon – season the salmon filets on both sides with salt, pepper, and garlic powder.
  2. Sautee Salmon – in a large non-reactive skillet, melt butter and oil over medium heat then sautee the salmon for 3-5 minutes per side or until cooked through.
  3. Rest Salmon – transfer salmon to a platter and tent it with foil to keep it warm while you make the sauce.
  4. Start the Sauce – in the same skillet, add sundried tomatoes, green onion, and garlic and stir constantly for 1 minute until fragrant.
  5. Make the Creamy Sauce – Stir in the cream and parmesan. Bring it to a simmer then continue cooking for another minute to thicken the sauce.
  6. Add spinach – sprinkle on the spinach and stir for another 30 seconds until wilted. Taste the sauce and season as needed then remove from the heat.
  7. Add salmon back to the pan and spoon the sauce over the individual salmon filets then serve garnished with chives if desired.
Step by step how to make tuscan salmon in a skillet

Pro Tip: The cook time of salmon can vary depending on several factors: (1) thickness of the filets, (2) wild-caught versus farm-raised since wild-caught will be leaner and cooks faster, (3) temperature of the skillet. I highly recommend using an instant-read thermometer. When salmon is done, the internal temperature at the thickest part of the filet will register 145˚F.

Checking salmon internal temperature with a thermometer

Serve with

We love to serve this as a main course paired with a starchy side and fresh salad. If you’re putting together a Tuscany Salmon menu, try these pairings:

Tuscan salmon served with extra sauce and garnished with chives

This Tuscan Style Salmon is so simple and flavorful. Best of all, everyone in my family loved it! I hope it becomes a new favorite in your home as well. I’d love to know what you thought of this recipe in the comments.

More Salmon Recipes

If you love this Creamy Tuscan Salmon recipe, then you won’t want to miss these top-rated salmon dinner recipes.

P.S. If you have any recipe requests or favorite recipes to share, I would love to hear from you. Some of my favorite recipes and ideas came from the Natasha’s Kitchen community.

Natasha's Kitchen Cookbook

Tuscan Salmon Recipe

5 from 72 votes
Author: Natasha Kravchuk
Tuscan Salmon served in a skillet with creamy sauce
Tuscan salmon in a sun-dried tomato and garlic cream sauce tastes like fine dining, but it’s really easy to make. The salmon is pan-seared producing crisp edges that seal in a tender, flaky and juicy center. Every bite has so much flavor! Pair this versatile salmon with mashed potatoes, white rice, pasta, quinoa or spaghetti squash – there are so many options!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people
  • 1 1/2 lbs boneless, skinless salmon filet, cut into 4 even slices
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 cup green onion, green parts, chopped
  • 3 garlic cloves, minced
  • 1 cup heavy whipping cream
  • 1/4 cup parmesan cheese, finely shredded
  • 2 cups fresh baby spinach leaves

Instructions

  • Season salmon fillets with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder.
  • In a large nonreactive skillet over medium heat melt in oil and butter. Once the butter is done foaming, add the salmon fillets, skin side up and sauté for 3 to 5 minutes per side or until cooked through to a safe internal temperature of 145°F on an instant-read thermometer at the thickest part of the salmon. Transfer the salmon to a platter and tent with foil to rest and keep warm.
  • In the same pan over medium heat, add more oil only if needed then add your sun-dried tomatoes, green onion and minced garlic. Sauté another one minute or until the garlic is fragrant, stirring constantly.
  • Stir in the cream and sprinkle Parmesan over the top bring to a light boil, stirring frequently then reduce the heat and simmer for one minute until the sauce is slightly thickened.
  • Add spinach and stir for 30 seconds or just until wilted. Season to taste with salt and pepper if needed.
  • Remove the pan from the heat and add the salmon back to the pan and spoon warm sauce over it then garnish with chives if desired and serve.

Nutrition Per Serving

555kcal Calories6g Carbs39g Protein42g Fat19g Saturated Fat6g Polyunsaturated Fat14g Monounsaturated Fat0.1g Trans Fat173mg Cholesterol520mg Sodium1158mg Potassium1g Fiber2g Sugar2667IU Vitamin A16mg Vitamin C164mg Calcium2mg Iron
Nutrition Facts
Tuscan Salmon Recipe
Amount per Serving
Calories
555
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
14
g
Cholesterol
 
173
mg
58
%
Sodium
 
520
mg
23
%
Potassium
 
1158
mg
33
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
39
g
78
%
Vitamin A
 
2667
IU
53
%
Vitamin C
 
16
mg
19
%
Calcium
 
164
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: Creamy Tuscan Salmon, Tuscan Salmon
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 555

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Paula Miller
    April 15, 2024

    Your Garlic Dijon salmon was my all time favorite until I made Tuscan Salmon!! They’re both excellent—just depends on the mood!!

    Reply

  • Judy Boyce
    April 10, 2024

    Best recipe ever!! Tuscan salmon is to die for!! I make this at least twice a month, would do more but since I’m the only one to eat it I shouldn’t eat all 4 pieces in one day!! It warms up soooo good!!

    Reply

  • Squid
    March 22, 2024

    Made it tonight! I must say that I rarely measure much, but this turned out great. Even the one who doesn’t like salmon liked it (meaning the sauce masked the salmon taste to him) Put it on a bed of brown rice with a California blend veg on the side. This would work with chicken also

    Reply

    • NatashasKitchen.com
      March 22, 2024

      Hi Squid! That sounds great. We have a Tuscan chicken recipe too!

      Reply

  • Dawn
    March 18, 2024

    I made this tonight and it is absolutely delicious! My whole family loved it so much and now claim it might be their favorite recipe. The only problem was there wasn’t enough. I should have doubled the recipe. We didn’t have a drop left. I made it exactly as written, minus the onions, and was so easy and quick. Highly recommend.

    Reply

    • Natasha's Kitchen
      March 18, 2024

      You can double it next time, Dawn. I’m so glad you enjoyed it!

      Reply

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