ingredients
  • salmon fillets 4
  • Olive oil 2 tsp
  • Butter 2 tbsp • 717 kcal
  • Garlic, minced 6 cloves
  • onion, diced 1
  • Dry white wine 1/3 cup
  • jarred sun-dried tomato strips in oil, drained of oil 5 ounces
  • Half and half 1 3/4 cups
  • salt and pepper to taste • 1 kcal
  • baby spinach leaves 3 cups
  • fresh grated parmesan 1/2 cup
  • fresh parsley, chopped 1 tbsp
Calories refers to 100 gr of product

Heads up salmon lovers, here's a recipe you're sure to love! Tuscan salmon is a phenomenal tasting dish featuring crispy on the outside, juicy on the inside salmon in a thick creamy sauce. The sauce has mouthwatering ingredients like sun-dried tomatoes, garlic, white wine, spinach, and parmesan cheese. Half and half and butter give the sauce its tantalizing richness.

Seafood version of Tuscan chicken, creamy Tuscan salmon takes less than half an hour to make, so it's perfect for busy weeknights when you don't have much time to cook but don't want to sacrifice flavor. It's a delicious dish that you'll find yourself cooking all the time!

How to Make Creamy Tuscan Salmon

You'll love how simple it is to make creamy Tuscan salmon at home. Start by seasoning the salmon with salt and pepper. Cook the fish for 5 minutes on each side until it's cooked to your preference. Take the salmon out of the pan and set it on a plate. Add the butter to the pan and saute the garlic for 1 minute, until fragrant. Saute the onion, then pour in the wine, deglaze the pan, and let the mixture reduce. Stir in the sun-dried tomatoes and cook for another minute or so, allowing the tomatoes to release their flavor into the sauce.

Lower the heat and add the half and half, stirring to combine. Let the sauce simmer, then stir in the spinach leaves and cook them until they wilt. Add the cheese and let it melt into the mix. If you want a thicker sauce, now is the time to stir in the cornstarch slurry. Pop the salmon back in the pan and cover it with sauce, then garnish with parsley and serve with a side of rice, pasta, or vegetables.

Tips for the Best Creamy Tuscan Salmon

You don't need to use salmon for this recipe. Trout or any firm white fish will do the trick as well. Try cod or haddock.

If you don't want to use wine in this recipe, you can substitute it for chicken or vegetable broth.

You can cook your salmon with skin on or skin off.

Leave the fish out at room temperature about 10 to 15 minutes before cooking, then pat them dry before frying.

Sear the salmon skin side up first. Don't flip the salmon too much – once the salmon turns opaque halfway up the fillet, you can flip it.

For a thicker sauce, make a slurry of one tablespoon of cornstarch mixed with one tablespoon of water and stir it into the sauce after adding in the cheese.

What to Serve with Tuscan Salmon

Serve creamy Tuscan salmon over pasta, risotto, rice, or creamy mashed potatoes. Cauliflower rice or noodles make great low-carb options. Dish up some roasted or steamed vegetables to make it an ultra-healthy, satisfying complete meal. Make sure to have a side of crusty French bread or garlic bread to soak up the sauce!

How to Store Creamy Tuscan Salmon

Place leftover creamy Tuscan salmon in an airtight container and store it in the fridge for up to 3 days. Neither salmon nor cream-based sauces freeze well, so freezing this dish is not advised.

More Recipes You'll Like

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Salmon Wellington

Orange glazed salmon

Fish and chips

Fish tacos

Instructions

Season the salmon with salt and pepper.

Heat oil in a skillet over medium-high heat. Once hot, sear the salmon and cook for 5 minutes on each side, or until cooked to your preference. Remove from the pan and set aside on a plate.

Add the butter to the pan. Saute the garlic and cook for 1 minute, until fragrant. Saute the onion. Pour in the wine, deglaze the pan, and let the mixture reduce. Stir in the sun-dried tomatoes and cook for another minute or so.

Lower the heat and add the half and half, stirring to combine. Let the sauce simmer and season with more salt and pepper.

Stir in the spinach leaves and cook until wilted. Add in the parmesan, stirring until melted.

Place the salmon back in the pan. Drizzle the sauce over the salmon then garnish with parsley.

Notes

If you don't have half and half, use heavy cream as a substitute.