This Tuscan Salmon gives you all the flavor, in just 30 minutes! Salmon filets are cooked and served in a creamy sauce with sun-dried tomatoes and spinach. This is perfect for date night at home, or even just as a fast weeknight dinner!
If you love the flavors in this salmon dish, you’ll also love this Tuscan Pasta with Sausage!
I think that sometimes, we tend to overcomplicate things. Especially when it comes to dinner.
This Tuscan Salmon is the perfect example of a recipe that is so simple and fast, yet it looks and tastes like you got it at a restaurant. It’s great for date night in, or even just a weeknight dinner for the family.
This dinner can be on the table in 30 minutes, and it’s so flavorful. Even non-fish lovers love this one!
Ingredients
- Salmon: You will need 4 portions of salmon, about 6-8 ounces each.
- Spices: For seasoning the salmon itself, you need simply salt, pepper, and garlic powder. You will also need paprika and Italian seasoning for the sauce.
- Olive Oil: This is just to cook the salmon in. You can use another oil, like avocado or vegetable oil.
- Onion: This is just for flavor. I use a white or yellow onion.
- Sun-Dried Tomatoes: This recipe calls for sun-dried tomatoes in oil. If you use the sun-dried tomatoes that are not in oil, you’ll want to re-hydrate them first. But the tomatoes in oil will give the best flavor.
- Garlic: Fresh garlic is best.
- Cream: You want to use heavy whipping cream. This is not a recipe that will work with milk. It’s a bit indulgent, but totally worth it!
- Cheese: You need grated parmesan cheese, and freshly grated is best. It will melt into the sauce much better.
- Spinach: The recipe calls for 2 cups of baby spinach, but I will usually just grab 2 big handfuls. You can chop the spinach first, but I usually just add it in as is.
How to Make Tuscan Salmon
STEP 1: Season the salmon, then cook it in a skillet with the oil. You don’t want to crowd the fish in the pan, so cook in two batches, if necessary. You want to cook the fish fully, then remove to a plate and cover to keep warm.
STEP 2: Once the salmon has been removed, add the onion and sun-dried tomatoes and sauté until the onions are tender. Stir in the garlic at the very end.
STEP 3: Stir in the cream, parmesan, paprika, and Italian seasoning. Cook this for a few minutes until slightly thickened.
STEP 4: Add in the spinach, and continue to cook until the spinach is wilted. Remove from the heat and add the salmon back in to cover in the sauce an serve!
Tips and Tricks
I prefer to cook the salmon, then cook the sauce. Cooking the salmon in the sauce tends to make the sauce break, and while it’s still delicious, it doesn’t look as appetizing.
We like a lot of sauce. If you don’t want as much, you can cut the heavy cream down to 1 cup. The rest of the ingredients will stay the same.
This is best enjoyed right after making. You can refrigerate and reheat leftovers, but the salmon tends to overcook when reheated, and the sauce will usually break.
More Salmon Recipes
Soy Ginger Salmon
Amazingly Moist Salmon
Pan Fried Salmon with Remoulade
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Tuscan Salmon
Ingredients
- 4 (6 oz each) salmon fillets
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1-2 tablespoons extra-virgin olive oil
- 1/2 cup diced onion
- 1/2 cup sun-dried tomatoes in oil drained
- 1 tablespoon minced garlic
- 1 1/2 cups heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups baby spinach
Instructions
- Season the salmon on both sides with salt, garlic powder, and pepper.4 (6 oz each) salmon fillets, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1/4 teaspoon pepper
- Heat the oil in a large skillet over medium to medium-high heat. Add the salmon (working in batches, if necessary), and cook, flipping once, until the internal temperature is 145ºF on an instant read thermometer. This will take about 3-5 minutes per side. Remove from the skillet to a plate and cover to keep warm.1-2 tablespoons extra-virgin olive oil
- In the same skillet, add the onions and sun-dried tomatoes. Sauté for a few minutes, until the onions are tender. Stir in the garlic and cook another minute.1/2 cup diced onion, 1/2 cup sun-dried tomatoes in oil, 1 tablespoon minced garlic
- Reduce the heat and stir in the cream, parmesan cheese, paprika, and Italian seasoning. Cook for a few minutes, stirring regularly, until slightly thickened.1 1/2 cups heavy whipping cream, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon paprika, 1 teaspoon Italian seasoning
- Add the spinach and cook until the spinach has wilted down.2 cups baby spinach
- Remove the skillet from the heat and add the salmon back in. Cover with the sauce and serve.
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