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A salmon fillet in a cream sauce with garlic, onions, spinach, and sundried tomatoes.

Creamy Tuscan Salmon

This Creamy Tuscan Salmon recipe is made with tender pan-seared salmon fillets in a rich sauce made with sundried tomatoes, garlic, and cream. It's a restaurant-quality dish that is ready in 30 minutes so it's even easier than going out!
5 from 1 vote
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 694kcal

Ingredients

  • 2 Tablespoons salted butter
  • 4 salmon fillets (about 1 ½ pounds)
  • 1 medium yellow onion
  • 3-4 garlic cloves
  • ½ cup sundried tomatoes, soaked in warm water for 10 minutes
  • 1 ½ cups heavy cream
  • 3 cups fresh spinach
  • ½ cup freshly grated Parmesan cheese
  • Handful of fresh basil or parsley, chiffonaded or chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • Heat a heavy bottom skillet and add a tablespoon of butter. Once melted, add salmon fillets with the skin downside. Cook for a couple of minutes until you see the edges turning pale pink. Next, turn them over carefully. It’s likely that the skin will come off the fillets; just remove it from the pan. Note: you can also remove the skin before cooking them. It’ll be more challenging but possible.
  • Continue over the heat until salmon is cooked through. Then, remove salmon pieces from the skillet to make the sauce. In the meantime, place cooked salmon on a plate and cover it.
  • Chop onion into small pieces and mince garlic. Then, add a tablespoon of butter into the skillet you used previously to make the cream.
  • Add chopped onion and stir until translucent. Next, add minced garlic and stir until fragrant. Later add soaked and drained sundried tomatoes, chopped spinach leaves, and heavy cream. Stir to combine and bring it to boil. Simmer for a couple of minutes to bold in flavors.
  • Remove from heat and add shredded parmesan, chopped parsley, salt, and pepper. Stir to combine.
  • Return the cooked salmon to the skillet with the sauce. Warm it up if necessary and serve.

Notes

  • Sundried tomatoes: You can use dry sundried tomatoes and soak them in warm water until soft or use the kind that come in oil. In both cases, drain them before using.
  • What to serve with this dish: Serve with fresh pasta or some baked veggies like asparagus, broccoli, or cauliflower.
  • Storage: Wrap the salmon in foil or plastic wrap, or place it in an airtight container. You can also set the fish on a sheet of thick aluminum foil or plastic wrap and tightly wrap it up. Leftover salmon will last in the fridge for about two days.
  • Reheating: To reheat any leftover salmon, bake the fillet for around 15 minutes in a preheated oven at 300 degrees F.

Nutrition

Calories: 694kcal | Carbohydrates: 11g | Protein: 43g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 218mg | Sodium: 981mg | Potassium: 1328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3943IU | Vitamin C: 24mg | Calcium: 271mg | Iron: 3mg
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