A while back, I made a Creamy Tuscan Chicken that I thought was the bees’ knees (and I had to look up bees’ knees since I had no idea where in the world that phrase came from – it’s a good read; check it out). It is also the cat’s pajamas. All of which to say it’s really good (and you guys seem to think so, too!).

So, I wanted to translate these appealing flavors to salmon, which is not only my favorite fish of all time but plenty of other people’s favorite fish as well. This dish is exactly the kind of thing that I would stop at when reading a restaurant menu and think, “Well, I need to go no further.” It is crammed with sliced sun-dried tomatoes, spinach, and fresh herbs and pulled together with a luxurious creamy sauce (not too much, but enough).

Serve this Tuscan Salmon with a green salad, and if you’re not in the mood for rice, pick another starchy side or two, like Crispy Sautéed Potatoes and Garlic Bread. They’re perfect for mopping up every drop of the delicious creamy Parmesan sauce.

Creamy Tuscan Salmon Ingredients

Once you have the ingredients prepped, the whole dish comes together in about 20 minutes once you start cooking.

• Salmon filets – Skin on or off; your choice.
• Olive oil
• All-purpose flour – You can use gluten-free flour if that’s an issue.
• Finely minced garlic
• Less-sodium chicken broth – Less sodium broth is my go-to, as it allows me to control the level of sauce in the recipe.
• Heavy cream – You could use light cream instead if you like.
• Basil – While fresh basil is best, you can also use the dried version of the herb.
• Thyme – Chopped fresh thyme is a great herbal pairing for basil. Again, dried thyme works if that’s what you have.
• Parmesan cheese – Freshly grated Parm is always preferred; be sure to save some for serving.
• Spinach –  Roughly chopped fresh spinach adds a bit of color and a nutritional pop.
• Sun-dried tomatoes –  You can also use roughly chopped roasted tomatoes, whether jarred or homemade.
• Cooked rice – This is optional, or you can serve the salmon with another starch of your choice. Think about mashed potatoes, mashed sweet potatoes, quinoa, or pasta.
• Fresh parsley – A final bit of color and freshness.

How to Make Creamy Tuscan Salmon

1. Cook the salmon: Heat the olive oil in a very large skillet over medium-high heat. If you have filets with skin, place the salmon in the pan, skin side down. Cook without moving for 6 minutes, until the bottom is crispy and browned. Remove to a plate.

2. Make the roux: Turn the heat down to medium-low and add the flour. Stir for 1 minute until the flour starts to brown (it will kind of stick to the pan a little, which is a-ok). Add the garlic and stir for just one minute until you can smell the garlic.

3. Add the liquids: Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream.

4. Add herbs and cheese: Add the basil, thyme, and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens a bit, about 4 minutes.

5. Add the spinach and tomatoes: Stir in the spinach and sundried tomatoes (if you have leftover Sundried Tomato Pesto, you can add some of that instead), and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined.

6. Finish cooking the salmon: Place the salmon back into the pan, crispy skin or browned side up, with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 to 3 more minutes, until the salmon is cooked to your liking.

9. Serve: Place the salmon, with the browned side up, over the hot rice or whatever starch you picked, or just transfer it to a serving dish. Spoon the sauce over top, sprinkle with the parsley, and pass around extra Parmesan.

What to Serve With Creamy Tuscan Salmon

Chopped Winter Salad

Best Parmesan-Roasted Broccoli

Braised Baby Artichokes with Leeks and Capers

More Salmon Recipes

• Salmon, Potato, and Broccoli Sheet Pan Supper
• Salmon Panzanella
• Salmon with Chimichurri Sauce
• Fried Eggs and Smoked Salmon over Polenta Cakes
• 5-Ingredient Honey Ginger Salmon