Creamy Tuscan Salmon

This Creamy Tuscan Salmon feels like a fancy restaurant meal, but it takes less than 20 minutes to make at home! Pan-seared flaky salmon sits in a luxurious garlic, parmesan, sun-dried tomato, and spinach cream sauce that is absolutely to die for.

Why You’ll Love This Recipe

• Low Carb & Keto Friendly: Packed with healthy fats and protein without the carbs.
• One Pan Meal: Everything cooks in a single skillet, making cleanup a breeze.
• Incredibly Fast: Ready in under 20 minutes from start to finish.

Ingredients You Need

The combination of heavy cream, parmesan cheese, and the oil from the sun-dried tomatoes creates a sauce that is rich and deeply flavorful. Using fresh spinach adds a great pop of color and extra nutrients.

How to Make It

First, sear the salmon fillets until they are golden and crispy on the outside, then remove them from the pan. In the same skillet, build your cream sauce by sautéing garlic, sun-dried tomatoes, and spinach in butter, then whisking in heavy cream and parmesan. Add the salmon back in to soak up all that flavor.

Tips for Success

Make sure your salmon is completely dry before searing—pat it down with a paper towel. This ensures you get that beautiful, restaurant-quality crispy crust.

Variations

Storage & Reheating

FAQ

Can I use milk instead of heavy cream?

You can use half-and-half, but regular milk will result in a very thin, watery sauce. Heavy cream is highly recommended for the right texture.

Creamy Tuscan Salmon

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 4 fillets Salmon (skin off)
• 2 tbsp Olive oil
• 2 tbsp Butter
• 4 cloves Garlic, minced
• 1/2 cup Sun-dried tomatoes, drained and chopped
• 1 cup Heavy cream
• 3 cups Fresh baby spinach
• 1/2 cup Parmesan cheese, grated

Method

 

Main

1. Season the salmon fillets generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
4. Pour in the heavy cream, bring to a gentle simmer, and stir in the parmesan cheese until smooth.
5. Add the fresh spinach and let it wilt into the sauce (about 2 minutes).
6. Return the salmon to the skillet, spooning the creamy sauce over the top. Serve warm!