This Tuscan Salmon is pan-seared to perfection and topped with a creamy, flavorful sauce that features sun-dried tomatoes, spinach and parmesan! You can make this restaurant quality meal in just 20 minutes right at home!
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The BEST Tuscan Salmon
This easy, one-pan creamy tuscan salmon is a top notch meal. The salmon is pan-seared which makes it perfectly crispy on the outside and tender and moist on the inside! It pairs perfectly with a creamy garlic tuscan sauce that is so easy to whip up.
The key ingredient that makes this salmon tuscan-style is the sun-dried tomatoes. Sun-dried tomatoes are just that! Tomatoes that have been dried with the excess moisture removed! You can find them at your local grocery store or make your own with fresh garden tomatoes! I always try to keep a couple packs of sun dried tomatoes in the pantry. They last forever and are a great addition to chicken dishes, soups and pastas. We always add it to our homemade vodka sauce!
- Salmon: I like to use salmon filets here. You can keep the skin on or off for this recipe, depending on your preference.
- Onion & Garlic: Onion & garlic start to build flavor and go perfectly with the creamy flavors of this sauce! I use 4 whole garlic cloves! Feel free to use more or less depending on your preference.
- Sun-Dried Tomatoes: The shining star of this recipe! You can find sun-dried tomatoes at any grocery store. If you want smaller bites of tomatoes, chop them up before using them.
- Spinach: Fresh spinach adds a nice amount of veggies here and pairs well with the other flavors.
- Heavy Cream: Use heavy cream to thicken the sauce and make it nice and creamy!
- Chicken Stock: The other liquid used here is chicken stock. You can substitute with vegetable stock if preferred.
- Parmesan Cheese: Grated parmesan cheese is stirred into the sauce for some extra flavor. Make sure to buy a block of good quality Parmesan Cheese and shred it at home. Using pre shredded shaker Parmesan Cheese can cause the sauce to get stringy.
How to Make Tuscan Salmon
My tuscan salmon recipe can be made in just one pan in less than 20 minutes! Here are the simple steps:
- Prep Salmon: Pat dry the salmon with paper towels to remove excess moisture.
- Pan-Sear the Salmon: Heat olive oil over medium high heat and add in salmon filets. Cook for 4 minutes then flip and cook for an additional 3-4 minutes. I like to cook my salmon to 130 degrees. The salmon will continue to cook as it rests. remove salmon from the skillet and cover with foil to keep warm.
- Sauté onions and garlic: Add butter to the same skillet and sauté the onions for 3-4 minutes or until caramelized and tender. Add in garlic and sun-dried tomatoes and cook for 1-2 minutes.
- Add Spinach: Stir in the spinach and cook until wilted.
- Finish the Sauce: Pour in cream and stock and simmer until thickened, 3 minutes or so. Turn off the heat and stir in the parmesan cheese. Season with salt & pepper to taste.
- Combine & Serve: Add the salmon back to the pan and spoon the sauce on top. Serve immediately and enjoy!
Tips for Success
- Be sure to pat the salmon dry with paper towels before pan-searing! This will ensure a nice golden crust on the salmon.
- Serve your tuscan salmon with pasta, roasted veggies, cauliflower rice, or zucchini noodles! A piece of nice crusty bread would be great to soak up all that leftover sauce, too!
- Avoid over cooking the salmon! Salmon is tricky sometimes because it can become dry and overdone quickly. I cook my salmon for 4 minutes on both sides on a medium high heat. You can use a meat thermometer and make sure that the salmon is at 130 degrees. It will continue to cook when you set it aside and wrap with foil.
Frequently Asked Questions
Can I substitute the Salmon for another protein?
If you aren’t a huge fan of salmon, this recipe would work perfectly with chicken or shrimp!
How do I know when the salmon is done?
The salmon is done it will appear flaky and light pink. To be sure, you can use a meat thermometer to make sure the salmon is cooked to your desired temperature. Generally, the recommended temperature for salmon is 145 degrees, but I like to take mine out a little before that when it is at 130 degrees, to ensure I don’t overcook it!
How should I store leftover salmon?
Any left over salmon can be put in an airtight container and stored in the fridge for up to 3 days.
More Salmon Recipes to Try
- Perfect Air Fryer Salmon
- Easy Teriyaki Salmon
- Thai Salmon Cakes
- Lemon Dill Salmon
- Coconut Curry Salmon
- Mexican Salmon Salad
- Pat dry salmon with paper towels to remove excess moisture.
- Heat oil over medium high heat and add in salmon filets. Cook for 4 minutes then flip and cook for an additional 3-4 minutes. I like to cook my salmon to 130 degrees. The salmon will continue to cook as it rests. Remove salmon from the skillet and cover with foil to keep warm.
- Add butter to the same skillet and saute onions for 3-4 minutes or until caramelized and tender.Add in garlic and sun-dried tomatoes and cook for 1-2 minutes.
- Stir in spinach and cook until wilted.
- Pour in cream and stock and simmer until thickened 3 minutes or so.Turn off the heat and stir in the parmesan cheese. Season with salt and pepper to taste.
- Add the salmon back to the pan and spoon sauce on top.Serve immediately and enjoy!