This Tuscan Salmon recipe features pan-seared salmon filets topped with an irresistible cream sauce with sun-dried tomatoes and spinach. It's a restaurant-quality dish that is perfect for a special occasion or holiday meal but quick and easy enough for a weeknight dinner!
Why this Recipe Works
This creamy Tuscan salmon, also known as Marry Me Salmon, is loaded with flavor! The star of the dish is the garlic parmesan cream sauce with sun-dried tomatoes and spinach. The rich and creamy sauce is incredible with the pan-seared salmon filets.
The best part is that it's super quick and easy. This impressive seafood dinner is ready in under 30 minutes! It's perfect for a weeknight dinner but impressive enough for a special occasion.
Ingredient Notes
- Salmon-I use farm-raised salmon for this recipe. I prefer the richness of farm-raised salmon over leaner wild-caught varieties. You can use other types of salmon, but you may need to reduce the cooking time.
- Sun-Dried Tomatoes-I use dry-packed sun-dried tomatoes, which are found with the salad toppings in my grocery store. You can also use jarred sun-dried tomatoes packed in oil if you prefer.
- Spinach - Use fresh baby spinach in this recipe. I do not recommend using frozen spinach.
- Cream - The heavy cream gives the sauce a rich, creamy flavor, and the high fat content helps it thicken.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Cook the Salmon - Set a large skillet over medium-high heat and add the olive oil. Season the salmon with salt and pepper, then cook on each side for 3-5 minutes until cooked through. Transfer the salmon to a plate and set aside.
- Cook the Garlic and Tomatoes - Reduce the heat to medium. In the same pan, melt the butter, then add the garlic and sun-dried tomatoes. Cook for 1 minute, stirring frequently to avoid burning.
- Start the Sauce - Add the chicken stock and scrape up any brown bits from the bottom of the pan.
- Finish the Sauce - Stir in the cream and bring to a simmer, then gradually stir in the Parmesan cheese. Add the spinach and reduce the heat to maintain a gentle simmer. Cook for another 1-2 minutes until the spinach has wilted and the sauce has thickened.
- Add the Salmon - Return the salmon back to the pan and cook for another 1-2 minutes to reheat it. Garnish with chopped parsley and grated Parmesan cheese, and serve immediately.
Expert Tips
- If you prefer, you can leave the salmon skin on while cooking the filets. Remove the skin from the filets after they've rested and before you add them back to the sauce.
- Be sure to reduce the heat before adding the garlic and sun-dried tomatoes and to stir them frequently as they cook. Both can burn easily over higher heat.
- I do not recommend substituting the heavy cream for lower-fat dairy products. The fat is needed to thicken the sauce. If you must substitute the cream, I recommend making a roux by adding an extra tablespoon of butter and a tablespoon of flour after cooking the garlic. Cook it for around 1 minute, stirring frequently, until it is lightly browned. This roux will help thicken the sauce.
- The sauce should be thick enough to coat a spoon. It will thicken a bit more as it cools.
- You can adjust the consistency of the sauce by adding more cream and chicken stock for a thinner sauce or cooking it longer for a thicker sauce.
What to Serve with Tuscan Salmon
I love to serve this salmon and cream sauce with mashed potatoes to soak up the delicious sauce. Check out my Instant Pot roasted garlic mashed potatoes that go perfectly with this salmon! A simple green veggie, like my quick and easy sautéed green beans or grilled broccolini, is also a must!
This salmon is also great served over pasta, just like my Tuscan chicken pasta recipe!
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a baking dish in a 325°F oven for 7-8 minutes or until warmed through. You can reheat individual portions in the microwave, but the sauce may separate.
More Salmon Recipes
📖 Recipe
Creamy Tuscan Salmon
Ingredients
- 1½ pounds salmon, skin removed and cut into filets
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken stock
- 3 cups fresh spinach
- 1 cup Parmesan cheese, finely grated
- 1 Tablespoon chopped fresh parsley, for garnish
Instructions
- Set a large skillet over medium-high heat and add the olive oil. Season the salmon with salt and pepper, then cook on each side for 3-5 minutes until cooked through. Transfer the salmon to a plate and set aside.
- Reduce the heat to medium. In the same pan, melt the butter, then add the garlic and sun-dried tomatoes. Cook for 1 minute, stirring frequently to avoid burning.
- Add the chicken stock and scrape up any brown bits from the bottom of the pan. Stir in the cream and bring to a simmer, then gradually stir in the Parmesan cheese.
- Add the spinach and reduce the heat to maintain a gentle simmer. Cook for another 1-2 minutes until the spinach has wilted and the sauce has thickened.
- Add the salmon back to the pan and cook for another 1-2 minutes to reheat the salmon. Garnish with chopped parsley and grated Parmesan cheese and serve immediately.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Robin says
Awesome! Even the little ones liked it.