Tuscan salmon with creamy sauce

This Tuscan salmon recipe brings a restaurant-quality dish to your home kitchen with ease. The salmon is beautifully pan-seared to create a crisp edge while keeping the inside tender and juicy. The creamy sun-dried tomato and garlic sauce adds a luxurious, flavorful twist that elevates the entire meal. It’s perfect for a special dinner but simple enough for any weeknight.

I first made this dish on a whim, and the creamy sauce became an instant family favorite. Now, everyone asks for it when we want a comforting yet elegant dinner.

Ingredients

• Salmon fillets: boneless and skinless for easy cooking and portion control
• Fine sea salt: essential for seasoning and enhancing the natural flavors of the fish
• Freshly ground black pepper: adds subtle heat and depth
• Garlic powder: boosts savory notes without overpowering the dish
• Olive oil: for sautéing and delivering a rich but light base flavor
• Unsalted butter: enriches the sauce and helps achieve that golden crust on the salmon
• Sun-dried tomatoes: packed in oil bring a tangy sweetness and concentrated flavor drain and chop for best texture
• Green onion: green parts contribute a mild onion flavor and fresh color
• Garlic cloves: minced to infuse the sauce with aromatic complexity
• Heavy whipping cream: creates the creamy, luxurious sauce texture
• Parmesan cheese: finely shredded melts into the sauce providing sharp, savory richness
• Fresh baby spinach leaves: for a touch of green plus mild earthiness and nutrition

Step-by-Step Instructions

Season the Salmon:

Season the salmon fillets evenly with half a teaspoon of sea salt black pepper and garlic powder. This seasoning mix balances flavor without overwhelming the delicate fish.

Pan-Sear the Salmon:

Heat olive oil and butter in a large nonreactive skillet over medium heat. When the butter foam settles add the salmon fillets skin side up. Sauté for 3 to 5 minutes on each side or until the fish reaches an internal temperature of 145 degrees Fahrenheit in the thickest part. Transfer to a plate and tent loosely with foil to keep warm and juicy.

Sauté Aromatics:

Using the same pan add a touch more oil if needed then toss in the chopped sun-dried tomatoes green onion and minced garlic. Stir constantly and cook for about one minute until fragrant. This quick step draws out their flavors and builds the foundation of the sauce.

Create the Cream Sauce:

Pour in the heavy cream and sprinkle parmesan cheese on top. Bring the mixture to a gentle boil stirring often then reduce heat and simmer for one minute until slightly thickened. This process intensifies the taste and creates a luscious sauce texture.

Add Spinach:

Stir in the fresh baby spinach leaves and cook just 30 seconds until wilted but still bright green. This adds freshness and balances the richness of the cream and cheese.

Finish and Serve:

Remove the pan from heat. Return the salmon to the skillet spoon the warm sauce over the fillets and garnish with chives or fresh herbs if desired. Serve immediately for best flavor and texture.

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I love the sun-dried tomatoes here because they add that perfect intense burst of flavor amidst the richness of the sauce. Making this recipe reminds me of a cozy dinner where my family sat around the table chatting and savoring every bite together.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat or in the microwave to avoid overcooking the salmon. The sauce can separate if overheated so stirring occasionally helps maintain creaminess.

Ingredient Substitutions

If you do not have sun-dried tomatoes use roasted red peppers for a sweeter and milder flavor. Swap heavy cream for half and half for lighter sauce texture but it may be less rich. Parmesan cheese can be replaced with Pecorino Romano for a sharper tang or grated Asiago for creaminess.

Serving Suggestions

This Tuscan salmon goes beautifully with creamy mashed potatoes garlic buttered pasta or a simple quinoa salad for a gluten-free option. A crisp green salad with lemon vinaigrette complements the richness nicely as well.

Cultural Notes

Tuscan cuisine is known for its rustic simplicity focused on fresh quality ingredients. This dish captures that spirit by combining fresh salmon with a sauce that balances richness and brightness through classic Mediterranean flavors like garlic sun-dried tomatoes and Parmesan cheese.

Recipe FAQs

→ How do you ensure the salmon stays tender and juicy?

Pan-sear the salmon on medium heat and cook it just until it reaches the right internal temperature of 145°F. This method creates crisp edges while keeping the interior moist and flaky.

→ Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can be used but won't provide the same concentrated sweetness and depth. Sun-dried tomatoes enhance the sauce's rich flavor and texture.

→ What’s the best way to thicken the cream sauce?

Simmering the cream with Parmesan cheese allows it to gently thicken without curdling, creating a smooth, velvety texture.

→ Can I substitute spinach with another leafy green?

Yes, kale or Swiss chard work well for a similar leafy texture and can add a slightly different flavor profile to the sauce.

→ What sides complement this Tuscan salmon dish?

Mashed potatoes, pasta, quinoa, rice, or spaghetti squash all pair beautifully, absorbing the creamy sauce and balancing the salmon’s flavors.