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Close-up of a seared salmon fillet served in a rich, creamy sauce with spinach and sun-dried tomatoes, highlighting the Creamy Tuscan Salmon dish.

Creamy Tuscan Salmon

This recipe shows you how to make restaurant-quality Creamy Tuscan Salmon in one pan. It features salmon coated in a rich, creamy sauce with sun-dried tomatoes and spinach.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1 pound fresh salmon cut into 4 pieces
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup sun-dried tomatoes (drained) See notes for substitution advice.
  • 1 cup heavy/whipping cream
  • 1 cup fresh baby spinach Use up to 2 cups packed.
Seasoning and Coating
  • 1 Salt & pepper To taste
  • Flour For dredging
Sauce Base
  • 1/2 cup chicken broth or dry white wine
  • 1 teaspoon lemon juice
Optional Additions
  • 1 tablespoon fresh basil Sliced thin
  • Freshly grated parmesan cheese For serving

Equipment

  • Skillet

Method
 

  1. Prepare your salmon. Sprinkle each piece with salt, pepper, and garlic powder. Dredge the salmon lightly in flour.
  2. Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3 to 4 minutes per side until it develops a crust. The salmon should not be fully cooked at this stage. Remove the salmon from the pan and set it aside.
  3. Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Allow this mixture to bubble for a couple of minutes.
  4. Stir in the heavy cream and let it cook for a few more minutes.
  5. Reduce the heat to medium-low and add the spinach to the skillet. Let the spinach wilt for about 30 seconds. Return the salmon pieces to the pan. Cook for a few minutes until the salmon is cooked through and the sauce thickens slightly.
  6. Serve the salmon immediately, adding the sliced basil and fresh parmesan cheese if you choose to use them.

Notes

You can use any salmon weighing between 3/4 and 1 pound. Grocery store salmon is often about an inch thick at its thickest point; use this as a guide for cooking time.
I used oil-packed sun-dried tomatoes, draining them before adding them to the sauce, as they have a more concentrated flavor. If you use sun-dried tomatoes not packed in oil, you might want to add more to the sauce.

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