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Creamy Tuscan Salmon Recipe

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! 
Course Main Dishes
Cuisine Italian

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Prep Time 5 minutes
Cook Time 25 minutes
Servings 5

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

Instructions

  • Season the salmon fillets with salt and pepper.
    2 lbs Salmon Filets, 1/2 tsp Salt, 1/2 tsp Pepper
  • Heat about 1 tablespoon of olive oil in a large skillet over medium high heat for about a minute.
    1-2 Tbsp Olive Oil
  • 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.
    1 Medium Onion
  • Add in the diced garlic and continue cooking, stirring frequently, for another 1-2 minutes
    2 Cloves Fresh Garlic
  • Pour the broth into the pan and stir with a wooden spoon scraping the bottom of the pan to deglaze it.
    1 Cup Broth or Stock
  • Add in the sun dried tomatoes and heavy cream.
    4 oz sun-dried tomatoes in oil, 1/3 Cup Heavy 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.
    3 Tbsp Shredded Parmesan, 1/2 cup Baby Spinach
  • Allow the sauce to simmer on low for 2 minutes stirring occasionally
  • 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.
  • Serve warm garnished with fresh chopped parsley if desired
    2 Tbsp Fresh Chopped Parsley