Creamy Tuscan Salmon combines pan-seared salmon fillets with a rich cream sauce infused with sun-dried tomatoes, garlic, and spinach. This restaurant-style dish comes together in under 30 minutes, making it ideal for quick weeknight dinners without sacrificing depth of flavor.
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Pat salmon fillets dry and season generously on all sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side up in the hot pan.
While the salmon sears, dice the onion and mince the garlic.
Sear the salmon for 3-4 minutes until a golden-brown crust forms, then flip and sear for another 2-3 minutes. The salmon should not be fully cooked through.
Remove the seared salmon from the skillet and set aside on a plate. Do not wipe out the pan.
Reduce heat to medium and add butter to the same skillet, allowing it to melt.
Add the diced onion to the skillet and sauté until softened and translucent, about 3-4 minutes. Season with a pinch of salt and pepper.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the sun-dried tomatoes and cook for another minute.
Pour in the vegetable stock to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce for about 2 minutes.
Stir in the heavy cream and bring the sauce to a gentle simmer.
Add the baby spinach and grated Parmesan cheese to the sauce. Stir continuously until the spinach has wilted and the cheese has melted into the sauce.
Return the seared salmon fillets to the skillet, nestling them into the creamy sauce.
Cover the skillet and let it simmer on low heat for 3-5 minutes, or until the salmon is cooked through.
To serve, place a bed of the creamy spinach sauce on a plate and top with a salmon fillet. Spoon extra sauce over the salmon and enjoy.
Store leftover salmon and sauce separately in airtight containers for up to 2 days. Reheat gently in a skillet over medium-low heat; add a splash of stock or cream to restore sauce consistency.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and moist, not translucent.
Cook the salmon fresh for best texture, but prepare the creamy sauce up to 2 days ahead and refrigerate. Reheat gently and add salmon just before serving.
Use half-and-half (sauce will be lighter), crème fraîche, or a combination of chicken stock and cream cheese for a similar richness.
Skin-on fillets add flavor and help hold the fish together during cooking. You can sear skin-side down first for crispness, then flip—skin can be left on or removed before serving based on preference.
Yes, thaw salmon completely in the refrigerator before cooking. Pat dry thoroughly to ensure proper browning and even cooking.
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