Creamy Tuscan Salmon Recipe
Introduction
This Creamy Tuscan Salmon recipe brings together tender salmon fillets smothered in a rich, garlicky cream sauce with spinach, cherry tomatoes, and fresh basil. It’s an elegant yet easy dish perfect for a weeknight dinner or special occasion.
Ingredients
- 2 tablespoons olive oil
- 4 salmon fillets (about 4 ounces each)
- 1 teaspoon kosher salt (for the salmon, plus more as needed)
- 1/2 teaspoon black pepper (plus more as needed)
- 2 tablespoons butter
- 6 cloves garlic (smashed and minced)
- 18 ounces cherry tomatoes
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt (for the sauce)
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- Black pepper to taste
- 1/2 cup Parmesan cheese (shredded)
- 3-4 ounces spinach (chopped)
- 1/2 bunch fresh basil (roughly chopped)
Instructions
- Step 1: Heat a 12-inch high-sided skillet over medium-high heat to get it very hot.
- Step 2: Pat salmon fillets dry with paper towels. Season the top side with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Step 3: Add olive oil to the hot pan and swirl to coat. Place the salmon fillets in the pan, skin side down if applicable, without crowding. Season the other side with salt and pepper. Sear for 1-3 minutes until nicely browned, then flip and cook 30 seconds to 1 minute more. Turn off the heat to avoid overcooking and remove salmon to a plate, keeping it warm.
- Step 4: In the same pan, add butter to the remaining oil and melt over medium heat. Add minced garlic and cook, stirring frequently, for about 1 minute until fragrant.
- Step 5: Chop half of the cherry tomatoes and leave the rest whole. Add all tomatoes to the pan and cook for about 1 minute until some start to split.
- Step 6: Pour in heavy cream and season with 1 1/2 teaspoons kosher salt, dried basil, cayenne pepper, and black pepper to taste. Bring to a light simmer for 2-4 minutes.
- Step 7: Stir in Parmesan cheese and chopped spinach. Continue cooking over medium heat until the sauce thickens and the spinach wilts.
- Step 8: Add chopped fresh basil, return the salmon to the pan, and gently heat through if needed.
- Step 9: Serve the creamy Tuscan salmon with your choice of pasta, roasted or mashed potatoes, rice, cauliflower rice, or a fresh green salad.
Tips & Variations
- For extra depth, add a splash of white wine to the sauce before adding the cream.
- Swap spinach for kale or Swiss chard for a different leafy green option.
- Use fresh garlic whenever possible to enhance the flavor.
- If using frozen salmon, thaw completely and pat dry to avoid steaming instead of searing.
Storage
Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the cream sauce, or microwave in short bursts, stirring in between.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure to thaw the salmon completely and pat it dry to get a good sear. Excess moisture can cause the fish to steam instead of brown.
What can I serve with creamy Tuscan salmon?
This dish pairs well with pasta, roasted or mashed potatoes, rice, cauliflower rice, or simply a crisp green salad for a lighter meal.
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Creamy Tuscan Salmon Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Creamy Tuscan Salmon is a rich and flavorful dish featuring pan-seared salmon fillets simmered in a luscious Tuscan cream sauce loaded with garlic, cherry tomatoes, spinach, parmesan, and fresh herbs. This elegant yet simple recipe pairs beautifully with pasta, potatoes, or greens for a satisfying and impressive meal.
Ingredients
Scale
For the Salmon
- 2 tablespoons olive oil
- 4 salmon fillets (about 4 ounces each)
- 1 teaspoon kosher salt (for seasoning salmon)
- 1/2 teaspoon black pepper (for seasoning salmon)
- additional kosher salt and black pepper (to taste)
For the Tuscan Cream Sauce
- 2 tablespoons butter
- 6 cloves garlic (smashed and minced)
- 18 ounces cherry tomatoes (half chopped, half whole)
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- Black pepper (to taste)
- 1/2 cup parmesan cheese (shredded)
- 3–4 ounces spinach (chopped)
- 1/2 bunch fresh basil (roughly chopped)
Instructions
- Heat the pan: Warm a 12-inch high-sided skillet over medium-high heat for a couple of minutes to get it very hot.
- Season the salmon: Pat each salmon fillet dry with paper towels. Sprinkle the top sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Sear the salmon: Add 2 tablespoons olive oil to the hot pan, swirling it to coat evenly. Place the salmon fillets in the pan without crowding them—skin side down first if skin is on. Season the other side with more salt and pepper. Sear for 1-3 minutes until the bottom is nicely browned, then flip and cook the other side for 30 seconds to 1 minute. Avoid overcooking. Remove and keep warm.
- Start the sauce: In the same pan, add 2 tablespoons butter to the remaining oil. Once melted, add the minced garlic and cook, stirring, for about 1 minute until fragrant.
- Add tomatoes: Add the chopped and whole cherry tomatoes to the pan. Cook for about 1 minute until some tomatoes start to split.
- Add cream and seasonings: Pour in 1 cup heavy cream. Stir in 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste.
- Simmer the sauce: Allow the mixture to come to a gentle simmer and cook for 2-4 minutes to slightly thicken.
- Add cheese and greens: Stir in 1/2 cup shredded parmesan cheese and 3-4 ounces chopped spinach. Continue cooking over medium heat until the sauce has thickened somewhat and the spinach has wilted.
- Add fresh basil and return salmon: Stir in half a bunch of roughly chopped fresh basil. Return the salmon fillets to the pan to warm through.
- Serve: Plate the salmon with the creamy Tuscan sauce spooned over. Serve alongside pasta, roasted or mashed potatoes, rice, cauliflower rice, or a big green salad.
Notes
- Do not overcrowd the skillet when searing the salmon to avoid steaming instead of searing.
- Patting the salmon dry ensures a better sear and browning.
- Adjust the cayenne pepper according to your heat preference.
- The sauce can be simmered longer to thicken more if desired.
- This dish pairs well with various sides such as pasta, potatoes, or greens for versatility.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Tuscan Salmon, salmon recipe, Italian salmon, creamy garlic sauce, Tuscan sauce, pan seared salmon
