Creamy Tuscan Salmon

Seared salmon fillets in a creamy Tuscan sauce with spinach, sun-dried tomatoes, and fresh basil in a skillet.

5 from 2 votes

Creamy Tuscan Salmon

This Creamy Tuscan salmon is everything you want in a quick and flavorful dinner. Perfectly seared salmon in a rich garlic cream sauce with sun-dried tomatoes, spinach, and fresh basil. Serve it with pasta, rice, or crusty bread to soak up every last drop. Ready in just 30 minutes, it's a meal that feels fancy without the fuss!

Prep Time5

Cook Time15

Total Time20

Course: Salmon recipes

Cuisine: Italian

Keyword: creamy garlic tuscan salmon, creamy tuscan salmon

Servings:

Author: Tatiana

Ingredients

1 1/2 pounds salmon filet boneless and skinless, cut into 4 even slices
salt & pepper to taste
1/2 teaspoon garlic powder
1/2 cup flour
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth
1 teaspoon lemon juice
1/3 cup sun-dried tomatoes packed in oil drained and chopped
1 cup heavy/whipping cream
2 cups packed fresh baby spinach
1 tablespoon fresh basil sliced thin
freshly grated parmesan cheese as needed

Instructions

Prepare the Salmon: Season both sides of the 1 1/2 pounds salmon filet with salt & pepper , and 1/2 teaspoon garlic powder. Lightly dredge in 1/2 cup flour.
Sear the Salmon: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook the salmon for 3-4 minutes per side until golden but not fully cooked. Remove and set aside.
Make the Sauce: Add 1/2 cup chicken broth, 1 teaspoon lemon juice, and 1/3 cup sun-dried tomatoes packed in oil to the skillet. Let it simmer for 2 minutes. Stir in 1 cup heavy/whipping cream and cook for another 2 minutes.
Add Spinach and Salmon: Reduce heat to medium-low, add 2 cups packed fresh baby spinach, and let it wilt for 30 seconds. Place the salmon back in the skillet and cook until fully done and the sauce thickens slightly.
Serve: Garnish with fresh 1 tablespoon fresh basil and freshly grated parmesan cheese, if desired, and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave to prevent drying. Freezing is not recommended due to the creamy sauce.

Nutrition