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creamy tuscan salmon

Creamy Tuscan Salmon Recipe Card

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin removed
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • ½ cup sun-dried tomatoes packed in oil, chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes optional for heat
  • Fresh parsley chopped, for garnish

Method
 

Cook Salmon:
  1. Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper. Cook 4–5 minutes per side until golden and just cooked through. Remove from skillet and set aside.
Prepare Sauce:
  1. In the same skillet, melt butter. Add garlic and sauté 1–2 minutes until fragrant.
Add Sun-Dried Tomatoes & Cream:
  1. Stir in sun-dried tomatoes, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer 3–4 minutes until sauce slightly thickens.
Add Spinach:
  1. Stir in fresh spinach and cook until wilted.
Combine:
  1. Return salmon to the skillet, spoon sauce over the fillets, and cook 1–2 minutes to heat through.
Serve:
  1. Garnish with chopped parsley and serve with rice, pasta, or crusty bread.

Notes

For extra flavor, deglaze the pan with a splash of white wine before adding the cream.
Use fresh spinach for vibrant color and a mild taste.
Leftovers can be stored in the fridge for 1–2 days; reheat gently to avoid overcooking the salmon.
You can also add a squeeze of lemon juice before serving for brightness.