Description
This Creamy Tuscan Salmon recipe features tender salmon fillets cooked to golden perfection and served with a rich, flavorful creamy sauce bursting with sun-dried tomatoes, cherry tomatoes, garlic, spinach, and Parmesan cheese. It’s a comforting yet elegant dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets (6–8 oz. each)
- 2 1/2 tablespoons flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2–3 tablespoons olive oil
Creamy Tuscan Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon oil from sun-dried tomatoes jar
- 1 pint cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, rinsed, drained, roughly chopped
- 1 shallot, minced
- 4 cloves garlic, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk) plus 1 tsp cornstarch
- 1 tsp dried parsley (or 1 tbsp fresh)
- 1 tsp dried basil (or 1 tbsp fresh)
- 1/2 teaspoon dried oregano
- 1/4 cup finely grated fresh Parmesan cheese
- Salt and pepper to taste
- 2 cups baby spinach (optional)
Instructions
- Prepare the salmon: Pat salmon fillets dry with paper towels. In a small bowl or plate, whisk together flour, salt, garlic powder, onion powder, pepper, and paprika. Coat the salmon fillets evenly with the seasoned flour, shaking off excess flour.
- Cook the salmon: Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the salmon fillets and cook for 3-4 minutes until the bottom is golden brown. Flip the salmon, reduce heat to medium, and cook an additional 3-4 minutes or until cooked to your preferred doneness. Remove salmon from skillet and set aside. Do not clean the skillet.
- Make the creamy Tuscan sauce – sauté aromatics: In the same skillet, melt 1 tablespoon butter with 1 tablespoon oil from the sun-dried tomato jar over medium heat, using the salmon drippings in the pan for extra flavor. Add the halved cherry tomatoes, chopped sun-dried tomatoes, and minced shallots. Sauté until shallots soften, about 2 minutes. Add minced garlic and red pepper flakes and cook for 30 seconds.
- Add liquids and herbs, thicken sauce: Reduce heat to low and stir in the heavy cream. In a separate small bowl, mix chicken broth with 1 tablespoon cornstarch until smooth, then add it to the skillet. Stir in dried parsley, basil, and oregano. Bring the sauce to a simmer, scraping any brown bits from the bottom of the pan. Continue simmering until the sauce thickens to your desired consistency, stirring frequently.
- Finish the sauce: Lower heat to medium-low and stir in the grated Parmesan cheese. Cook while stirring for 1-2 minutes until the cheese melts into the sauce. Season with salt and pepper to taste, approximately 1/8 teaspoon each. Add baby spinach if using, cooking 1-2 minutes until wilted.
- Combine salmon with sauce: Return the cooked salmon fillets to the skillet. Spoon the creamy Tuscan sauce over the salmon and warm through so the fish absorbs flavors. Garnish with fresh parsley if desired and serve immediately.
Notes
- Use skinless salmon for easier cooking and plating, but skin-on can be used if preferred.
- Heavy cream can be substituted with evaporated milk for a lighter sauce, adding 1 tsp cornstarch for thickness.
- Adjust red pepper flakes according to your preferred spice level.
- Spinach is optional but adds nice color and nutrients to the dish.
- Serve with crusty bread, rice, or pasta for a complete meal.
- Make sure not to overcrowd the pan when cooking salmon to ensure crisp, golden crust.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 480
- Sugar: 5g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
