Tuscan Salmon Recipe (VIDEO)
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.
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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!
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.
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
- Season Salmon – season the salmon filets on both sides with salt, pepper, and garlic powder.
- 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.
- Rest Salmon – transfer salmon to a platter and tent it with foil to keep it warm while you make the sauce.
- Start the Sauce – in the same skillet, add sundried tomatoes, green onion, and garlic and stir constantly for 1 minute until fragrant.
- 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.
- 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.
- Add salmon back to the pan and spoon the sauce over the individual salmon filets then serve garnished with chives if desired.
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.
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:
- Salad – pair with a lighter green salad like Caesar Salad
- Veggies – Roasted Broccoli, Roasted Cauliflower, or Baked Asparagus are excellent with salmon
- Pasta – The creamy sauce is perfect over a bed of spaghetti or your favorite pasta.
- Rice – cook up a simple pot of fluffy white rice to serve with Tuscan Salmon
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.
- Pan-Seared Salmon with Lemon Butter
- Baked Salmon with Garlic and Dijon
- Teriyaki Salmon
- Salmon Cakes
- Salmon Cobb Salad
- Air Fryer Salmon
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.
Tuscan Salmon Recipe
- 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
- 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.