Creamy Tuscan Salmon Recipe

Name: Creamy Tuscan Salmon Recipe
Prep time: 5 min
Cook time: 25 min
Ingredients: 2 lbs Salmon Filets; 3 Tbsp Shredded Parmesan; 1/2 cup Baby Spinach; 1 Medium Onion (diced); 2 Cloves Fresh Garlic (diced); 1/3 Cup Heavy Cream; 1 Cup Broth or Stock (fish, vegetable or chicken); 1/2 tsp Salt; 1/2 tsp Pepper; 4 oz sun-dried tomatoes in oil; 2 Tbsp Fresh Chopped Parsley (optional); 1-2 Tbsp Olive Oil

This creamy Tuscan salmon pairs pan-seared salmon filets with flavorful sun dried tomatoes and spinach all in a creamy parmesan cheese sauce. This recipe has been nicknamed “Marry Me Salmon” because it is so delicious that anyone you make it for will fall in love! While this recipe is super delicious it is also really easy making it the perfect weeknight meal!

I have a thing for sun dried tomatoes, I LOVE the delicious flavor they add to any dish. They are great in soups and sauces making them the perfect ingredient for this creamy salmon recipe. My family whole family, even my son who is not a huge fan of fish, loves this recipe. It is a great special occasion meal to spoil your guests but it is also simple enough to make any weeknight.

The sundried tomatoes compliment the spinach and Parmesan cheese beautifully to create an amazing creamy sauce packed with flavor!

This easy recipe is also low carb and keto friendly so it is great if you have dietary restrictions. Since my son and I follow a low carb diet this is perfect for us and I serve it with rice for the other members of my family.

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FAQ & Tips for this Creamy Tuscan Salmon Recipe

Use fresh salmon-

If possible choose fresh salmon for this recipe. Fresh salmon has a better flavor and isn’t usually very fishy tasting. If you want to use frozen salmon try to find wild caught salmon with the skin still on. Be sure that it is thawed completely before cooking so that it cooks evenly.

Cooking time may vary–

Depending on the thickness of your salmon fillets your cooking time may vary. For a thicker cut you’ll need to pan sear them a little longer while a thinner cut may not need as much time Keep an eye on it as it cooks to keep your salmon from drying out. If you have thick and thin cuts you can sear them for different amounts of time so that the salmon is tender and delicious. Searing the salmon helps lock in the moisture so the salmon doesn’t dry out. If you have a meat thermometer you can keep an eye on the temperature I find that 135 is perfect for our family’s tastes.

What to serve with Tuscan salmon –

We like to serve this salmon over rice or cauliflower rice. Sometimes I make a double batch of the spinach and sun-dried tomato sauce and serve it over pasta. We also love this creamy Tuscan salmon with a simple veggie side dish like roasted broccoli, green beans or asparagus.

How to store Tuscan salmon

Store any leftover salmon refrigerated in an airtight container. This salmon will last for 2-3 days in the refrigerator.

Ingredients for Easy Tuscan Salmon

Salmon Filets– I like to use fresh skin-on salmon. If you prefer skinless salmon you can use it, or remove the skin before cooking. Whether you use either skin-on or skinless salmon fresh is best.

Grated Parmesan Cheese– I like to use shredded parmesan for this recipe (the kind that is refrigerated) or fresh grated parmesan. The refrigerated kind melts better than the kind that is in the shaker.

Fresh Spinach- I like to use baby spinach for this recipe because it is nice and small. If you use larger leaves of spinach you can roughly chop them before adding.

Onion- I like to use a yellow onion for this recipe but if you prefer a sweeter onion taste you can use a Vidalia. The flavor of a red onion also goes well with this recipe.

Fresh Garlic- You can chop fresh garlic cloves for this recipe or you can use jarred minced garlic.

Heavy Cream- Heavy cream makes this sauce super creamy and delicious. If you prefer not to use heavy cream you can use half and half or whole milk. Keep in mind that if you use an alternative the creamy sauce won’t be as thick or creamy.

Broth- You can use chicken broth, fish broth or vegetable stock for this recipe.

Salt and Pepper– Salt and pepper are important in every recipe to amp up the flavor. You can measure them or season to taste.

Sun Dried Tomatoes- I prefer sundried tomatoes in oil, but you can also use the kind that are dried in a pouch. If you use the kind in oil you can buy them diced or julienne cut so you don’t need to chop them. Be sure to drain the oil off of them before using.

Fresh Parsley– Fresh chopped parsley ads a nice bright flavor to this dish but it is optional if you prefer not to use it

Olive Oil- You just need a little oil for cooking the salmon. I prefer olive oil but you can also use avocado oil or other cooking oil that you prefer.

Here’s how to Make Tuscan Salmon

Season the salmon fillets with salt and pepper.

Heat about 1 tablespoon of olive oil in a large skillet over medium high heat for about a minute.

Place the salmon fillets to the pan skin side down and cook for 4 minutes.

Flip the salmon and cook for an additional 4 minutes.

Transfer the pan seared salmon to a plate or tray and set aside.

Add the chopped onion to the pan and cook over low-medium heat for 5 minutes or until softened and translucent stirring frequently.

Add in the diced garlic and continue cooking, stirring frequently, for another 1-2 minutes

Pour the broth into the pan and stir with a wooden spoon scraping the bottom of the pan to deglaze it.

Add in the sun dried tomatoes and cream.

Bring to a boil over medium high heat stirring constantly.

Reduce to a simmer, add in spinach and Parmesan, season with salt and pepper if desired.

Allow the sauce to simmer on low for 2 minutes.

Add the salmon back to the pan and spoon the cream sauce over top of the salmon to coat the fillets.

Cover the pan and continue cooling over low heat for another 5-7 minutes or until the salmon is cooked to an internal temperature of at least 135.