Creamy, cheesy, and so delicious, this tuscan salmon recipe is sure to be a hit at the dinner table. Using flavorful, robust ingredients like tangy sundried tomatoes, fresh basil and grated parmesan, this recipe comes together easily in less than 15 minutes!
One Pot Tuscan Salmon Dinner
If you are looking for a delicious dinner that easily passes as a gourmet dish, this creamy Tuscan salmon is it. Using only a handful of flavorful ingredients, anyone can easily impress their hungry dinner guests.
- CREAMY – The creamy sauce is the perfect addition to the salmon. Be sure to use heavy cream to achieve a silky, smooth richness.
- CHEESY – The parmesan cheese just melts away and coats the sauce perfectly. Be sure to use freshly grated parmesan for this recipe!
- FLAVOURFUL – So many delicious flavors including sweet and fragrant sundried tomatoes, fresh basil and healthy salmon fillets… what more could you need!?
Similar to our Tuscan chicken recipe, or Tuscan chicken pasta this recipe is so versatile that you may want to consider adding it to the weekly dinner rotation.
Recipe Ingredients
Most of these items can easily be found at your local grocer. Check the list below for the items you’ll need. Full ingredient details are in the printable recipe card at the bottom of this post.
- SALMON – This recipe works well with a large salmon fillet that is approximately 1 1/2 to 2 lbs. Choose a salmon fillet that looks fresh, is bright pink in color, and has an even thickness throughout. Slice the fillet into four pieces.
- VEGETABLES – Sun-dried tomatoes, onion, spinach, and basil all bring their own unique flavors to the dish.
- HEAVY CREAM – To get the perfect rich texture, I recommend using full-fat cream. For a dairy-free option, you can use coconut cream.
- FRESH GRATED PARMESAN – Freshly grated parmesan is an essential ingredient in most cream sauces. I don’t recommend using store-bought jar parmesan as it won’t produce the same results. You could also use Romano cheese.
- BUTTER & OIL – Butter and olive oil help cook the salmon and add flavor to the dish.
- CHICKEN BROTH – A little bit of chicken broth will be the base of the sauce. You can also use white wine.
- DIJON MUSTARD – Dijon mustard adds a little tangy, sharp flavor to the creamy sauce.
Pro Tip: If your sun-dried tomatoes came in a jar, use the infused oil as a replacement for olive oil in the ingredients. This will add a little more flavor to the dish!
Serve With
- STEAMED RICE – Serve this recipe on a bed of ancient grains or steamed white rice.
- PASTA – A fettuccini or penne pasta would be perfect to serve with creamy parmesan sauce.
- BAGUETTE – Mop up that extra sauce with a fresh baguette from your local bakery!
How To Make Creamy Tuscan Salmon
Here’s how to make the recipe with full details in the printable recipe card at the bottom.
- PREP – Using a sharp knife, slice any large salmon fillets into smaller pieces. Pat each one dry with paper towel and season with salt and pepper.
- SEAR SALMON – Using a large skillet, add a tablespoon of oil and butter over medium-high heat. Once the pan has heated, you can go ahead and sear each piece of salmon skin side down for 1-3 minutes, then flip. Cook an additional 30-60 seconds on the other side and then transfer to a plate.
- DEGLAZE – Next, using the same pan, add the chicken broth and dijon mustard. Use a silicone or wood spatula to scrape the bottom of the pan making sure to get all the delicious little bits of salmon left over from the sear. Add the chopped onion and let this cook for 1 minute until it turns translucent.
- CREAMY SAUCE – Now, stir in the heavy cream, baby spinach, sun-dried tomatoes, and parmesan cheese.
- ADD SALMON – Once the cheese has melted, bring the salmon back into the pan and remove from heat immediately. Stir in the fresh basil and season with salt and pepper. Serve and enjoy!
Pro Tip: Let the salmon sit at room temperature for 10-20 minutes before cooking. This will ensure the salmon cooks quicker and more evenly.
How To Store
This dish is best served right after it has been prepared. But will keep in the refrigerator and when reheated properly, can be enjoyed again.
- REFRIGERATE – Leftovers of this recipe can be stored in a sealed airtight container in the fridge for up to 3-4 days.
- FREEZE – Because of the cream and cheese, I don’t recommend freezing. The sauce will get a grainy texture after being frozen and it isn’t that good.
- TO REHEAT – For best results, transfer leftovers to a pan and re-heat on your stovetop. Add a splash of fresh cream to bring that sauce back to life!
Leftover salmon is great for adding to a variety of recipes. Serve on top of pasta dishes or in a healthy mason jar salad for lunch.
Pro Tip: The fish will continue to cook once you remove it from the frying pan, so it’s better to undercook just slightly than to overcook.
How Do I Know When Salmon Is Cooked?
Baked salmon will flake easily with a fork. Just place the fork in the salmon and try to remove a piece. If it flakes off easily, then it’s cooked. You can also use a meat thermometer to check the temperature. It should reach 145F internally.
Creating a flavourful dish like this creamy Tuscan salmon recipe is so easy to do at home. Salmon, sun dried tomatoes, spinach and fresh basil are all in a creamy sauce. Once you’ve tried it, I’m sure it will become part of your weekly dinner rotation!
More Salmon Recipes
- Easy Salmon Loaf
- Salmon Pasta Recipe
- Brown Sugar Soy Sauce Salmon
- Six Easy Salmon Marinades
- Air Fryer Salmon
- Honey Garlic Salmon
Tuscan Salmon
Ingredients
- 4 salmon fillets - 4 oz each
- salt and pepper
- 1 Tbsp salted butter
- 1 Tbsp olive oil
- ¼ cup chicken broth - or vegetable broth
- 1 Tbsp dijon mustard
- ½ cup chopped yellow onions
- 1 ½ cups heavy cream
- ½ cup grated parmesan cheese
- 2 cups baby spinach
- ¾ cup sundried tomatoes - chopped into bite size pieces
- 2 Tbsp chopped basil
Instructions
- Slice the salmon fillets into 4 oz pieces. Pat each one with a paper towel, and season with salt and pepper.
- Heat a large pot or skillet over medium high heat. Once hot, add the olive oil and butter and cook until butter melts. Place the salmon in skin side down. Let it sear for 1-3 minutes, until the bottom half turns white and a crispy skin begins to form. Next, flip the fish and cook an additional 30-60 seconds. Transfer it to a plate as soon as fish is no longer opaque.
- Reduce to medium heat and add the chopped onion into the pot. Cook until onions turn translucent. Next, add the heavy cream, dijon mustard, grated parmesan cheese. Mix together and cook 1 minute.
- Add in the spinach cook for 1 minute.
- Remove the pot from the heat. Add in the sundried tomatoes and salmon fillets. Let sit 1 minute, then serve.
