Creamy Tuscan Salmon
There’s something special about a dish that feels fancy but is secretly easy to make. Creamy Tuscan salmon is one of those meals—it looks like something from a high-end restaurant, but you can whip it up in under 30 minutes!
Equipment
- Large Skillet or Pan
- Tongs or a spatula
- Knife and Cutting Board
- Measuring cups and spoons
- Wooden spoon or whisk
Ingredients
For the salmon:
- 4 salmon fillets skin-on or off, about 6 oz each
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the creamy Tuscan sauce:
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, for a little heat
- ½ cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 tablespoon butter
For serving (optional):
- Cooked pasta rice, or crusty bread
- Fresh basil or parsley for garnish
Instructions
Step 1: Season and Sear the Salmon
- Pat the salmon fillets dry with a paper towel to help them sear properly.
- Sprinkle both sides of the salmon with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down (if using skin-on salmon) and cook for 4–5 minutes until golden brown.
- Flip the fillets and cook for another 3–4 minutes until just cooked through. Remove the salmon from the pan and set it aside.
Step 2: Make the Creamy Tuscan Sauce
- In the same pan, add 1 tablespoon of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan for extra flavor.
- Stir in the heavy cream, parmesan cheese, oregano, and red pepper flakes (if using). Let it simmer for 2–3 minutes, stirring occasionally.
- Add the sun-dried tomatoes and spinach. Stir until the spinach wilts and the sauce thickens slightly.
Step 3: Combine and Serve
- Return the salmon fillets to the pan, spooning the creamy sauce over them. Let everything cook together for another 2–3 minutes to heat through.
- Taste the sauce and adjust seasoning if needed.
- Garnish with fresh basil or parsley, and serve hot over pasta, rice, or with crusty bread.
Notes
Nutritional Value (Per Serving)
- Calories: ~550-600 kcal
- Protein: ~40g
- Carbohydrates: ~10g
- Fats: ~40g
- Saturated Fat: ~15g
- Cholesterol: ~100mg
- Sodium: ~600mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.