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Creamy Tuscan Salmon

A rich, pan-seared salmon fillet finished in a garlicky, sun-dried tomato, spinach and cream sauce that delivers restaurant-quality flavor at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 1/2 pounds salmon fillets, skin-on, cut into 4 portions Ensure salmon is fresh.
  • Salt and freshly ground black pepper, to taste For seasoning.
  • 2 tablespoons olive oil For searing.
  • 2 tablespoons butter For flavor and cooking.
For the Sauce
  • 4 cloves garlic, minced Enhances flavor.
  • 1/3 cup sun-dried tomatoes, thinly sliced Packed in oil – drain before using.
  • 1 cup heavy cream For creaminess.
  • 1/2 cup chicken broth For deglazing.
  • 3/4 cup freshly grated Parmesan cheese For a rich flavor.
  • 2 cups fresh baby spinach Adds nutrition and color.
  • 1 teaspoon Italian seasoning For flavor.
  • 1 tablespoon lemon juice For a fresh taste.
  • Lemon wedges, for serving Optional garnish.

Method
 

Sear the Salmon
  1. Season both sides of the salmon generously with salt and pepper.
  2. Heat 2 tablespoons olive oil in the skillet over medium-high heat until shimmering.
  3. Place salmon skin-side down and press gently for 10 seconds to prevent curling.
  4. Sear for 4 minutes without moving, then flip and sear the other side for 2 minutes.
  5. Transfer salmon to a plate and tent loosely with foil.
  6. Tip: If your fillets are thin, reduce the second-side sear to 1-1.5 minutes to avoid overcooking.
Build the Base
  1. Reduce heat to medium and add 2 tablespoons butter to the hot skillet.
  2. Add minced garlic and cook 30-45 seconds until fragrant.
  3. Stir in the sun-dried tomatoes and cook 1 minute.
Make the Cream Sauce
  1. Pour in 1/2 cup chicken broth to deglaze the pan.
  2. Stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Bring to a gentle simmer.
  3. Add 3/4 cup freshly grated Parmesan cheese and whisk until melted and smooth.
  4. Fold in 2 cups baby spinach and 1 tablespoon lemon juice. Cook until spinach wilts, about 1-2 minutes.
Finish the Dish
  1. Nestle seared salmon fillets back into the skillet, spooning sauce over the top.
  2. Simmer gently for 2-3 minutes until salmon reaches desired doneness and the sauce thickens.
  3. Taste and adjust seasoning with salt, pepper, and more lemon if needed.

Notes

Refrigerate leftover sauce and salmon in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat.