Tuscan Salmon with Creamy Spinach Sauce
Creamy Tuscan salmon is a quick and flavorful dinner that brings together pan-seared fillets, fresh spinach, cherry tomatoes, and parmesan in a rich sauce.
A perfect weeknight recipe that feels comforting and elegant.
Tuscan Salmon with Creamy Spinach Sauce (Ready in 30 Minutes)
Some recipes win everyone over from the very first bite… This Tuscan salmon was one of those. I made it one evening on a whim, and since then, it’s become a go-to at home.
Picture this: golden, perfectly seared salmon fillets, tender in the center, coated in a creamy parmesan sauce infused with garlic, cherry tomatoes, and fresh spinach.
All ready in under 30 minutes, and the aroma fills the entire kitchen with warmth.
My husband, who usually avoids anything creamy, used to think that only my baked salmon with chives was the exception.
But this one? He went back for seconds. His only feedback? “Next time, add even more tomatoes!”
It tastes like something you’d order at a fancy Italian restaurant, but without the fuss. Simple, quick, and seriously impressive.
And honestly, in our house, salmon is the king of fish. The kids love it too, especially when there are no bones to deal with!
Ingredients for Creamy Tuscan Salmon
- 2-3 salmon fillets : Boneless, with or without skin. Use fresh or fully thawed salmon for best results.
- 2 tsp olive oil : For searing the salmon and building flavour.
- 2 tbsp butter : Adds richness and depth to the sauce.
- 5 garlic cloves : Minced or crushed, for a bold, fragrant base.
- 1 small yellow onion (diced) : Adds gentle sweetness and texture.
- 200 g cherry tomatoes (halved) : Brings freshness, acidity, and colour.
- 50 g sun-dried tomatoes (chopped) : Deepens the flavour with a savoury kick.
- 250 ml heavy cream : Choose full-fat or light cream, depending on your preference.
- Salt and black pepper (to taste) : Season gradually, parmesan will add salt too.
- 150 g baby spinach : Stir in at the end so it stays vibrant and tender.
- 50 g grated parmesan : Freshly grated is best, it melts beautifully into the sauce.
- 1 tbsp fresh basil (chopped) : For a burst of fresh flavour right before serving.
Step-by-Step Instructions
- Clean the salmon: Make sure to remove any remaining pin bones to avoid any unpleasant surprises while eating.
- Since we’re keeping the skin on for this recipe, don’t forget to scrape off the scales!
- Heat the oil, Warm the olive oil in a large skillet over medium-high heat.
- Season and sear the salmon, Season both sides with salt and pepper.
- Place the fillets skin-side up (flesh-side down) and add a couple of whole garlic cloves (skin on) to infuse the oil.
- Sear for 3–5 minutes per side, depending on thickness, until golden but still tender inside. Remove and set aside.
- Make the sauce base, In the same pan, melt the butter over medium heat.
- Add the diced onion and cook until soft and translucent.
- Add the tomatoes, Stir in cherry tomatoes and sauté for 1-2 minutes.
- Then add the chopped sun-dried tomatoes and crushed garlic. Cook just until fragrant.
- Wilt the spinach, Add the baby spinach and stir until just wilted.
- Pour in the cream, Bring to a gentle simmer, not a boil to avoid curdling. Add black pepper to taste.
- Melt in the parmesan, Stir in the cheese until fully melted and the sauce is smooth and creamy.
- Return the salmon to the pan, Nestle the fillets back into the sauce.
- Spoon sauce over the top and simmer for 2-3 minutes to finish cooking.
- Garnish and serve, Sprinkle with fresh basil and serve hot.
Pro Tips & Common Mistakes to Avoid
Get the most out of your Tuscan salmon with these tried-and-true tips that make all the difference:
– Start by searing flesh-side down : Always begin with the salmon’s flesh side against the pan. This gives you that gorgeous golden crust and helps the fillets hold their shape while cooking.
– Avoid overcooking the salmon : Salmon continues to cook slightly after you remove it from the heat. For perfectly juicy fish, aim for a slightly translucent center, it should flake easily but still be moist.
– Don’t season too early, wait until after the parmesan : Parmesan adds a salty punch to the sauce. Taste the sauce after the cheese has melted before adding any extra salt, it may not need much at all.
– Keep the heat gentle when adding cream and cheese : A high flame might seem faster, but it risks breaking the sauce. Use medium to low heat once the cream goes in, and stir gently to keep everything silky smooth.
– Add fresh basil only at the end, off the heat : Basil’s aroma and flavor are delicate, it’s best added just before serving to keep its freshness and avoid bitterness from overcooking.
These small adjustments make a big impact, both in taste and texture.
Variations & Lighter Options
Whether you’re looking to lighten things up or try something new, this Tuscan salmon recipe is incredibly versatile. Here are a few easy ways to adapt it to your taste, dietary needs, or pantry ingredients:
– One-pan pasta version : Turn this into a full meal by cooking your pasta directly in the sauce. Just add extra water or broth (around 1 to 1½ cups), bring to a simmer, and stir in uncooked short pasta like penne or fusilli. Let it absorb the creamy sauce as it cooks, comfort food at its best!
– No cream? Try Greek yogurt : For a lighter alternative, swap out the cream with plain Greek yogurt. Stir it in off the heat to prevent curdling. It gives the sauce a tangy twist while keeping it creamy and satisfying.
– Spice it up : If you love heat, add a pinch of red pepper flakes, a small spoon of harissa, or even a dash of cayenne. It pairs beautifully with the richness of the salmon and the creaminess of the sauce.
– Oven-baked version : Prefer a hands-off approach? Place the seared salmon in an ovenproof dish, pour the sauce over the top, and bake at 180°C (350°F) for 12-15 minutes. It’s a great option when cooking for guests.
– Dairy-free option : Replace the cream with soy, oat, or coconut cream, and use a plant-based parmesan or even a spoonful of nutritional yeast to mimic that cheesy flavour. The result is just as rich, and completely dairy-free.
What to Serve with Tuscan Salmon
This dish is rich and satisfying on its own, especially with some warm crusty bread to soak up the sauce, our go-to for an easy, light dinner.
For something heartier:
- Toss cooked pasta into the sauce (I like removing a bit of salmon and stirring the pasta through the leftover sauce for a next-level creamy pasta)
- Serve with white rice or mashed potatoes
- Roasted baby potatoes or fries are also a great match
Storage, Reheating & Freezing
– Fridge: Keeps for up to 2 days in an airtight container.
– Reheating: Gently reheat in a pan over low heat with a splash of milk or water. Avoid boiling.
– Freezing: The sauce can be frozen on its own. Cooked salmon tends to dry out after freezing, so it’s best added fresh.
Quick FAQ
– My sauce split, what can I do?
Take it off the heat and stir in a little milk or yogurt. Whisk gently to smooth it out.
– It’s too salty, how do I fix it?
Add more cream or a raw potato (then remove it later) to absorb excess salt.
– Can I use frozen salmon?
Absolutely! Just thaw it fully and pat dry before cooking.
– Can I make it ahead?
You can prepare the sauce a few hours in advance. Reheat gently and add the salmon just before serving.
Other dishes to try
- Baked Sea Bream with Potatoes and Tomatoes
- Chicken Tikka Masala Recipe
- One-Pot Penne Rigate Pasta with Minced Meat
Easy Tuscan Salmon Recipe with Creamy Spinach Sauce
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
This creamy Tuscan salmon has become a staple in our kitchen, the kind of dish that surprises you with how easy it is to make and how gourmet it tastes. Pan-seared salmon fillets simmered in a luscious spinach-parmesan sauce, balanced with garlic, cherry tomatoes, and a hint of basil… all in under 30 minutes!
Ingredients
- 2-3 salmon fillets
- 2 tsp olive oil
- 2 tbsp butter
- 5 garlic cloves
- 1 small yellow onion (diced)
- 200 g cherry tomatoes (halved)
- 50 g sun-dried tomatoes (chopped)
- 250 ml heavy cream
- Salt and black pepper (to taste)
- 150 g baby spinach
- 50 g grated parmesan
- 1 tbsp fresh basil (chopped)
Instructions
- Warm the olive oil in a large skillet over medium-high heat.
- Season both sides with salt and pepper.
- Place the fillets skin-side up (flesh-side down) and add a couple of whole garlic cloves (skin on) to infuse the oil.
- Sear for 3–5 minutes per side, depending on thickness, until golden but still tender inside. Remove and set aside.
- In the same pan, melt the butter over medium heat.
- Add the diced onion and cook until soft and translucent.
- Stir in cherry tomatoes and sauté for 1-2 minutes.
- Then add the chopped sun-dried tomatoes and crushed garlic. Cook just until fragrant.
- Add the baby spinach and stir until just wilted.
- Bring to a gentle simmer, not a boil to avoid curdling. Add black pepper to taste.
- Stir in the cheese until fully melted and the sauce is smooth and creamy.
- Nestle the fillets back into the sauce.
- Spoon sauce over the top and simmer for 2-3 minutes to finish cooking.
- Sprinkle with fresh basil and serve hot.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: main dish
- Cuisine: Italian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
