This Creamy Tuscan Salmon is a rich and satisfying seafood dinner ready in under 30 minutes!
This recipe is one of those that everyone will think you spent an eternity preparing. No one will ever know it takes all of 20-something minutes to throw together.
Before this, the last time I cooked salmon was when I made this delicious Maple Glazed Salmon. The piece I purchased was HUGE so I had enough left over (that I had frozen) for another meal. I adapted this recipe from my Creamy Tuscan Shrimp and Scallops (have you tried it yet?!)
What to serve with Creamy Tuscan Salmon:
I love it over pasta, but also enjoy it with a garden salad. Don’t forget the crusty French bread for all of that creamy Tuscan sauce!
Enjoy!
More Quick and Easy Seafood Recipes
Creamy Tuscan Salmon
Ingredients
- 4 salmon fillets about 1 ½ pounds, skin removed
- 1 teaspoon kosher salt more or less, to taste
- 1 teaspoon freshly cracked black pepper more or less, to taste
- 2 tablespoons olive oil
- 1 tablespoon minced fresh garlic
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup sun dried tomatoes in oil drained and thinly sliced (about half of an 8.5-ounce jar)
- ¾ cup grated Parmesan cheese
- ¼ teaspoon Italian seasoning
- 3 cups tightly packed fresh spinach
Instructions
- Season both sides of salmon with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Place salmon fillets in pan (flesh side down) and cook for 4 to 5 minutes on each side, or until cooked to your preference (will depend upon thickness of fillets).
- Transfer to a plate and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add chicken broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, reduce heat and simmer for 3 to 4 minutes, stirring frequently. Add spinach, stir and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1 to 2 minutes).
- Season with salt and pepper, if desired.
- Return salmon fillets to skillet and serve topped with cream sauce.
Notes
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Mary says
Does this dish freeze well? I have so much sauce that it would be nice to freeze. It is delicious! -MA
Amy says
Hi Mary! I’ve never tried it, but cream-based sauces tend not to freeze well – the cream separates and affects the texture of the sauce when defrosted. I’m so glad you enjoyed it!
Rick says
Love it…..love it……love it!!! I have been looking for a different way to prepare salmon!
Than you do much,
Rick
Amy @ The Blond Cook says
Thank you, Rick – Glad to hear you enjoyed it! 🙂
Janet E McCabe says
Another delicious entree!!!
We absolutely loved it, a keeper in the rotation for sure!!
Amy @ The Blond Cook says
Thanks so much, Janet – So happy to hear everyone enjoyed it! 🙂
Christine says
My grocery store only had frozen spinach and not fresh. Can I unthaw the frozen spinach and cook to substitute for the fresh? Thanks!
Amy @ The Blond Cook says
Hi Christine, I’ve never used frozen spinach in this recipe so I can’t say with certainty. I’m thinking it would be best with fresh spinach. Let us know how it turns out if you try it! 🙂