Why I Love This Recipe

Ordering creamy Tuscan salmon at a restaurant is always tempting, but it’s surprisingly easy to make at home. The salmon gets perfectly golden on the outside, the sauce comes together in the same pan, and the whole meal feels a little special without requiring much extra effort. It’s one of my favorite dinners when I want something comforting that still feels fresh and balanced.

Enjoying The Leftovers

Leftover salmon is delicious the next day, especially with extra Tuscan sauce spooned over the top. Serve it over pasta, rice, mashed potatoes, or with roasted vegetables for an easy lunch or second dinner. The sauce is too good to let any go to waste.

Storing

Store the salmon and sauce together in an airtight container in the refrigerator for up to 3 days. Since seafood is best enjoyed fresh, I recommend eating the leftovers within a couple of days for the best flavor and texture.

Reheating

Reheat gently on the stovetop over low heat or in the microwave at 50% power to keep the salmon tender and prevent the cream sauce from separating. If needed, stir in a splash of cream or broth to loosen the sauce as it warms.

A pan with Tuscan salmon in a creamy sauce with grated cheese on top.
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Creamy Tuscan Salmon

Perfectly seared salmon simmered in a creamy garlic parmesan sauce with spinach, sun-dried tomatoes, and cherry tomatoes makes this Creamy Tuscan Salmon an easy dinner that feels restaurant quality. Made in one pan and ready for weeknights, it's a comforting meal that's delicious served with pasta, rice, mashed potatoes, or crusty bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

For the salmon
  • 4 salmon fillets, skin-on or skinless
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp avocado oil for searing
For the creamy tuscan sauce
  • 3 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 1/4 cups heavy cream
  • 1/2 cup chicken stock
  • 1 cup freshly grated parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 2 cups fresh spinach
  • 1/3 cup sun-dried tomatoes, roughly chopped
  • Salt and pepper to taste
Optional pairings
  • Pasta
  • Rice
  • Sourdough bread
US – M

Instructions

  • Pat the salmon dry and drizzle on the olive oil. Season with salt, pepper, garlic powder, and paprika. Gently rub the seasoning with the oil to create an even layer on the top of each piece of salmon.
  • Heat avocado oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until cooked through. Remove from the pan and set aside.
  • Turn the pan down to medium-low heat and add the butter. Once melted, add the minced garlic and saute for about 1 minute until fragrant. Add cherry tomatoes and cook until they soften (about 3-4 minutes)
  • Pour in the heavy cream, chicken stock, Parmesan cheese, Italian seasoning, and red pepper flakes. Mix well and let it simmer for 3-5 minutes until slightly thickened.
  • Stir in the spinach and sun-dried tomatoes, cooking until the spinach wilts. Taste the sauce and add any salt or pepper as necessary.
  • Return the salmon to the skillet and let everything simmer for another 2 minutes to reheat the salmon. For the final touch, add some freshly grated parmesan cheese to the top.
  • Serve immediately with your choice of pasta, rice, or sourdough bread!

Equipment

saute pan
measuring cups
cutting board

Nutrition Per Serving

Calories: 561kcal | Carbohydrates: 9g | Protein: 32g | Fat: 45g | Fiber: 2g