Go Back
creamy-tuscan-salmon_feature

Creamy Tuscan Salmon: An Easy One-Pan Dinner Recipe

Bring the flavors of Tuscany to your dinner table with this incredibly delicious creamy Tuscan salmon recipe. This one-pan wonder combines tender salmon fillets with a rich, garlicky cream sauce packed with sun-dried tomatoes and fresh spinach, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets (6 oz each)
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes, julienned
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish

Method
 

Instructions
  1. Pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side up and cook for 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes. Remove salmon from skillet and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  4. Reduce heat to medium and add heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir well to combine.
  5. Let the sauce simmer for 2-3 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth.
  6. Add fresh spinach to the sauce and cook until wilted, about 1-2 minutes.
  7. Return salmon fillets to the skillet, spooning sauce over the top. Simmer for another 2-3 minutes until salmon is cooked through.
  8. Garnish with fresh parsley or basil and serve immediately.

Notes

Choose fresh, skin-on salmon fillets for best flavor. Salmon continues to cook after removal from heat - aim for 130-140°F internal temperature. Adjust sauce consistency with broth if too thick. Serve over cauliflower rice for low-carb option.