Creamy, and so delicious, this tuscan salmon recipe is sure to be a hit at the dinner table. Using flavorful ingredients like tangy sundried tomatoes, fresh basil and grated parmesan, this recipe comes together in less than 15 minutes!
Tuscan Salmon Recipe Overview
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 ingredients, anyone can easily impress their hungry dinner guests.
This recipe is made in a few simple steps, all in one pan: First the salmon is seared with olive oil and butter. Next, a creamy sauce is made with onions, spices and parmesan cheese. After that, baby spinach, sun dried tomatoes and basil are added for delicious flavor.
Similar to the 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
- 1 lb salmon fillet - sliced into 4 pieces, 4 oz each
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp salted butter
- ½ cup chopped yellow onions
- 1 ½ cups heavy cream
- ¼ cup chicken broth - or vegetable broth
- 1 Tbsp dijon mustard
- ½ cup freshly grated parmesan cheese
- 2 cups baby spinach
- ¾ cup sun dried tomatoes - chopped into bite-size pieces
- 2 Tbsp chopped fresh basil
How To Make Creamy Tuscan Salmon
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Slice the salmon fillets into 4 oz pieces. A food scale can help with this step, or you can just estimate it. Pat each one with a paper towel, and season with salt and pepper.
STEP 2: Heat a large pot or skillet over medium-high heat. Once hot, add 1 Tbsp olive oil and 1 Tbsp salted butter to the pan, and cook until butter melts.
STEP 3: Place the four salmon fillets in the pan, skin side down. Let it sear for 1-3 minutes, until the bottom half of the fish turns white and a crispy skin begins to form.
STEP 4: Next, flip the fish and cook an additional 1-2 minutes, or until fish is opaque and no longer transparent. Cooked fish will appear lighter pink with a bit of white to it. Transfer it to a plate and set aside.
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.
STEP 5: Reduce to medium heat and add ½ cup chopped yellow onion into the pan. Cook until onions turn translucent, about 1-2 minutes. Next, add 1 ½ cups heavy cream, ¼ cup chicken broth, 1 Tbsp dijon mustard, and ½ cup freshly grated parmesan cheese. Mix together and cook for 1 minute to allow cheese to melt into a creamy sauce.
STEP 6: Now add 2 cups baby spinach and cook for 1 minute.
STEP 7: Remove the pan from the heat. Add in ¾ cup chopped sundried tomatoes, 2 Tbsp chopped fresh basil, and the cooked salmon fillets. Let this sit for 1 minute, then serve.
Recipe Tips
- Let the salmon sit at room temperature for 10-20 minutes before cooking. This will ensure the salmon cooks quicker and more evenly.
- To get the perfect rich texture, I recommend using full-fat cream and freshly grated parmesan cheese.
- I don’t recommend using store-bought jar parmesan as it won’t produce the same results. You could also use Romano cheese.
- 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!
- 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 To Store
- REFRIGERATE – Leftovers of this recipe can be stored in a sealed airtight container in the fridge for up to 3-4 days.
- 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! This can also be reheated in the microwave.
Serve With
- GRAINS – Serve this recipe on a bed of steamed rice or quinoa.
- 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.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Tuscan Salmon
Ingredients
- 1 lb salmon fillet - sliced into 4 pieces, 4 oz each
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp salted butter
- ½ cup chopped yellow onions
- 1 ½ cups heavy cream
- ¼ cup chicken broth - or vegetable broth
- 1 Tbsp dijon mustard
- ½ cup freshly grated parmesan cheese
- 2 cups baby spinach
- ¾ cup sun dried tomatoes - chopped into bite size pieces
- 2 Tbsp fresh 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 1 Tbsp olive oil and 1 Tbsp salted butter to the pan, and cook until butter melts.
- Place the four salmon fillets in the pan, skin side down. Let it sear for 1-3 minutes, until the bottom half of the fish turns white and a crispy skin begins to form.
- Next, flip the fish and cook an additional 1-2 minutes, or until fish is opaque and no longer transparent. Cooked fish will appear lighter pink with a bit of white to it. Transfer it to a plate and set aside.
- Reduce to medium heat and add ½ cup chopped yellow onion into the pan. Cook until onions turn translucent, about 1-2 minutes. Next, add 1 ½ cups heavy cream, ¼ cup chicken broth, 1 Tbsp dijon mustard, and ½ cup freshly grated parmesan cheese. Mix together and cook for 1 minute to allow cheese to melt into a creamy sauce.
- Now add 2 cups baby spinach and cook for 1 minute.
- Remove the pan from the heat. Add in ¾ cup chopped sundried tomatoes, 2 Tbsp chopped fresh basil, and the cooked salmon fillets. Let this sit for 1 minute, then serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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