- May 8, 2018
- Gluten Free
Tuscan Salmon Recipe
Savor the flavors of Italy with this Tuscan Salmon, featuring perfectly seared salmon fillets nestled in a creamy, garlic-infused sauce brimming with sun-dried tomatoes, spinach, and fresh herbs. This one-pan wonder offers a quick and elegant meal that’s perfect for weeknight dinners or entertaining guests.
Why This Recipe Works
Tuscan salmon is one of those dishes that combines simple ingredients with bold, Italian-inspired flavors for a restaurant-quality meal at home. Here’s why this creamy Tuscan salmon recipe works so well:
- Quick and easy: Perfect for weeknight dinners, this dish comes together in under 30 minutes.
- Delicious, bold flavors: The combination of a creamy sun-dried tomato sauce with fresh salmon fillets and baby spinach brings out rich, robust flavor in every bite.
- Healthy and satisfying: Wild-caught salmon is rich in healthy fatty acids, making this dish both nutritious and indulgent.
Supplies Needed
- Large Skillet (I used an all-clad 12″ stainless steel pan)
- Knife & Cutting Board
- Whisk
- Spatula
- Measuring Cups & Spoons
Ingredients
You won’t need a ton of ingredients for this creamy Tuscan garlic salmon, but the ones you use will pack a ton of flavor. Here’s what you need:
- Salmon: Fresh salmon fillets are the star of this recipe. Wild-caught salmon is the best option for the most robust flavor, but any good salmon from the grocery store will work. Make sure to remove the skin side for easier cooking.
- Spinach and Mushrooms: Fresh spinach (or baby spinach) and mushrooms add texture and earthiness to the dish. You can substitute kale or arugula for the spinach if you prefer.
- Sun-Dried Tomatoes and Garlic: The tangy sun-dried tomatoes balance out the creamy sauce and add so much flavor. Fresh garlic cloves are a must for that classic Tuscan taste.
- Cream Sauce Ingredients: You’ll need heavy cream, cream cheese, and Parmesan cheese to make the sauce creamy and flavorful. For a lighter version, you can swap out heavy cream for coconut milk and use bone broth or vegetable broth instead of chicken broth.
- Olive Oil and Butter: These give the salmon a golden brown sear and add richness to the dish.
- Seasonings: Italian seasoning, salt, pepper, garlic powder, and a pinch of red pepper flakes for a little kick.
How to Prepare Salmon
The first step in making this delicious recipe is prepping the salmon filets. If your salmon has the skin side on, use a sharp knife to carefully remove it. Pat each piece dry with paper towels, then season generously with salt and pepper on both sides.
Heat a tablespoon of butter and olive oil in a large skillet over medium-high heat. Add the salmon filets to the hot pan, skin side down (if there’s any skin left). Let them cook for about 1-2 minutes on each side until golden brown. When the salmon cooks to an internal temperature of 145°F (or 62.8°C), remove it from the pan and set it aside.
Making the Tuscan Cream Sauce
Now, it’s time for the star of the dish: the creamy sun-dried tomato sauce! In the same pan you cooked the salmon in, melt another tablespoon of butter. Add minced garlic and sauté for about 30 seconds until fragrant.
Next, toss in the sliced mushrooms and cook them until they’re golden brown. Remove the mushrooms from the pan and add the spinach, sautéing just until it wilts. Set both aside.
For the creamy garlic sauce, lower the heat to medium and add the heavy cream and cream cheese to the pan. Whisk continuously until the sauce thickens slightly. Slowly mix in the Parmesan cheese, stirring until smooth and creamy. If the sauce becomes too thick, you can thin it out with a splash of chicken broth or vegetable broth.
Finally, add the sautéed spinach, mushrooms, and sun-dried tomatoes back into the sauce. Nestle the cooked salmon filets into the warm sauce, allowing the flavors to blend together for 1-2 minutes.
Why This Recipe Works
Tuscan salmon is one of those dishes that combines simple ingredients with bold, Italian-inspired flavors for a restaurant-quality meal at home. Here’s why this creamy Tuscan salmon recipe works so well:
- Quick and easy: Perfect for weeknight dinners, this dish comes together in under 30 minutes.
- Delicious, bold flavors: The combination of a creamy sun-dried tomato sauce with fresh salmon fillets and baby spinach brings out rich, robust flavor in every bite.
- Healthy and satisfying: Wild-caught salmon is rich in healthy fatty acids, making this dish both nutritious and indulgent.
Supplies Needed
Before diving into this creamy Tuscan salmon recipe, make sure you have the following supplies on hand:
- Fish spatula: This helps flip the salmon easily without breaking it.
- Large skillet: You’ll need one to cook both the salmon and the sauce.
- Paper towels: To pat the salmon filets dry before cooking.
- Sharp knife: For removing the skin from the salmon.
- Whisk: To mix the creamy sauce and ensure it’s smooth.
Ingredients
You won’t need a ton of ingredients for this creamy Tuscan garlic salmon, but the ones you use will pack a ton of flavor. Here’s what you need:
- Salmon: Fresh salmon fillets are the star of this recipe. Wild-caught salmon is the best option for the most robust flavor, but any good salmon from the grocery store will work. Make sure to remove the skin side for easier cooking.
- Spinach and Mushrooms: Fresh spinach (or baby spinach) and mushrooms add texture and earthiness to the dish. You can substitute kale or arugula for the spinach if you prefer.
- Sun-Dried Tomatoes and Garlic: The tangy sun-dried tomatoes balance out the creamy sauce and add so much flavor. Fresh garlic cloves are a must for that classic Tuscan taste.
- Cream Sauce Ingredients: You’ll need heavy cream, cream cheese, and Parmesan cheese to make the sauce creamy and flavorful. For a lighter version, you can swap out heavy cream for coconut milk and use bone broth or vegetable broth instead of chicken broth.
- Olive Oil and Butter: These give the salmon a golden brown sear and add richness to the dish.
- Seasonings: Italian seasoning, salt, pepper, garlic powder, and a pinch of red pepper flakes for a little kick.
How to Prepare Salmon
The first step in making this delicious recipe is prepping the salmon filets. If your salmon has the skin side on, use a sharp knife to carefully remove it. Pat each piece dry with paper towels, then season generously with salt and pepper on both sides.
Heat a tablespoon of butter and olive oil in a large skillet over medium-high heat. Add the salmon filets to the hot pan, skin side down (if there’s any skin left). Let them cook for about 1-2 minutes on each side until golden brown. When the salmon cooks to an internal temperature of 145°F (or 62.8°C), remove it from the pan and set it aside.
Making the Tuscan Cream Sauce
Now, it’s time for the star of the dish: the creamy sun-dried tomato sauce! In the same pan you cooked the salmon in, melt another tablespoon of butter. Add minced garlic and sauté for about 30 seconds until fragrant.
Next, toss in the sliced mushrooms and cook them until they’re golden brown. Remove the mushrooms from the pan and add the spinach, sautéing just until it wilts. Set both aside.
For the creamy garlic sauce, lower the heat to medium and add the heavy cream and cream cheese to the pan. Whisk continuously until the sauce thickens slightly. Slowly mix in the Parmesan cheese, stirring until smooth and creamy. If the sauce becomes too thick, you can thin it out with a splash of chicken broth or vegetable broth.
Finally, add the sautéed spinach, mushrooms, and sun-dried tomatoes back into the sauce. Nestle the cooked salmon filets into the warm sauce, allowing the flavors to blend together for 1-2 minutes.
Serving Suggestions
This creamy Tuscan salmon recipe is perfect on its own, but you can pair it with some side dishes to create a complete meal. Serve it over:
- Cauliflower rice for a low-carb option.
- Pasta or mashed potatoes for something more filling.
- Green beans or roasted vegetables as a light side dish.
- For an extra fresh touch, garnish with fresh basil or parsley.
Expert Tips
Here are some tips to help you get the best results with this creamy Tuscan salmon recipe:
Leftovers: Store leftover Tuscan salmon in an airtight container in the fridge for up to two days. Reheat gently to preserve the creamy sauce.
Get a good sear: Make sure your pan is hot enough before adding the salmon to get that crispy skin and golden brown crust.
Use wild-caught salmon: For the best flavor and more omega-3 fatty acids, opt for wild-caught salmon over farm-raised.
Don’t overcook: Salmon cooks quickly, so keep an eye on the internal temperature to avoid overcooking and drying it out.
More Recipes To Try
Tuscan Salmon Recipe
Ingredients
- 4 Salmon Fillets skin removed
- Salt & Pepper for seasoning the fish
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 3 cups Spinach
- 4 oz. Bella Mushrooms sliced
- 1 Garlic Clove minced
- 1 tsp. Butter
- 1/4 cup Sun Dried Tomatoes, sliced
- 1 cup Cream
- 1/3 cup Parmesan Cheese
- 2 tbsp. Cream Cheese
Instructions
- Remove the skin side of the salmon by using a sharp knife to slice and remove it. If using one large salmon fillet, slice into individual pieces. Then, season both sides of each fillet with salt and pepper.
- In a large skillet, heat the butter and olive oil to medium-high heat. Allow it to sear for a few minutes or so, depending on the thickness. Once it has a good sear, flip and repeat with the other side. Remove the cooked salmon from the pan and set aside.
- In the same pan, melt the remaining 1 tbsp of butter and add the minced garlic. Sauté at medium heat for about 30 seconds. Add the mushrooms and cook until brown. Set aside.
- Add the fresh spinach to the same pan and move it around frequently. Remove from the pan just as it starts to wilt and set aside.
- Next, in the same pan, add the cream cheese and heavy cream and mix with a whisk. Then, add in the parmesan cheese. Whisk continuously at medium heat until the sauce thickens and would coat the back of a spoon.
- Add the spinach and mushrooms back into the pan. Add the salmon fillets and then add the sun dried tomatoes. Allow to heat through and serve. Garnish with extra parmesan cheese and a sprinkle of parsley if you have it on hand. Enjoy!