Creamy Tuscan Salmon

5 from 3 votes

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Perfectly cooked salmon is amazing when topped with creamy sauce studded with sundried tomatoes, spinach, and fresh herbs.

Creamy Tuscan Salmon

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 sundried tomatoes, spinach, and fresh herbs and pulled together with luxurious cream (not too much, but enough).

White plate with Creamy Tuscan Salmon, rice, and salad.

How to Make Creamy Tuscan Salmon

  1. Heat the olive oil in a very large skillet over medium-high heat. Place the salmon in the pan, skin side down, if you have filets with skin. (I used two very large pieces, though the instructions below are for 4 more moderately sized filets).
Woman placing salmon in a skillet.
  1. Cook without moving for 6 minutes, until the skin on the bottom (or just the bottom of the fish) is crispy and browned. Remove to a plate.
Spatula placing salmon on a plate.
  1. 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).
Flour pouring into a skillet next to a plate of salmon.
  1. Add the garlic and stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.
Broth pouring into a skillet with a metal spatula.
  1. Stir in the cream.
Cream pouring into a skillet with a flour and broth mixture.
  1. Add the basil, thyme and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens a bit, about 4 minutes.
Woman adding herbs to a skillet.
  1. Stir in the spinach and sundried tomatoes (if you have leftover Sundried Tomato Pesto, add some of that instead), and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined.
Pile of spinach in a skillet with a creamy broth mixture.
  1. 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.
Salmon in a skillet of creamy broth mixture.
  1. Either serve the salmon over the hot rice or whatever starch you picked (think about mashed potatoes, mashed sweet potatoes, quinoa, pasta, or just transfer it to a serving dishSprinkle with the parsley and serve hot with extra Parmesan passed on the side.
Spoon adding creamy Tuscan sauce to salmon.

What to Serve With Creamy Tuscan Salmon

Plates of rice, salad, and salmon topped with creamy Tuscan sauce.

Other Salmon Recipes:

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5 from 3 votes

Creamy Tuscan Salmon

Perfectly cooked salmon is amazing when topped with creamy sauce studded with sundried tomatoes, spinach, and fresh herbs.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 People

Ingredients 

  • 4 (6- to 8-ounce) salmon filets (skin on or off, your choice)
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon finely minced garlic
  • 1 cup less-sodium chicken broth
  • ¾ cup heavy cream
  • 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • ½ cup grated Parmesan cheese (plus more to serve)
  • 2 cups roughly chopped fresh spinach
  • ½ cup thinly sliced oil-packed sundried tomatoes ( or roughly chopped roasted tomatoes; jarred or homemade)
  • 4 cups hot cooked rice (optional; or other starch of your choice: see above for suggestions)
  • ¼ cup chopped fresh parsley

Instructions 

  • Heat the olive oil in a very large skillet over medium-high heat. Place the salmon in the pan, skin side down if you have filets with skin. Cook without moving for 6 minutes, until the skin on the bottom (or just the bottom of the fish) is crispy and browned. Remove to a plate.
  • 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. 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, basil, thyme and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens a bit, about 4 minutes.
  • Stir in the spinach and sundried tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. 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.
  • Either serve the salmon over the hot rice or whatever starch you picked, or transfer it to a serving dish. Sprinkle with the parsley and serve hot with extra Parmesan passed on the side.

Notes

Serve this salmon over you favorite starch and add a vegetable. Dinner in no time!

Nutrition

Calories: 653kcal, Carbohydrates: 14g, Protein: 54g, Fat: 42g, Saturated Fat: 16g, Cholesterol: 197mg, Sodium: 589mg, Potassium: 1779mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2834IU, Vitamin C: 18mg, Calcium: 245mg, Iron: 4mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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4 Comments

  1. I am the outlier who doesn’t like salmon. Does this need the salmon flavor to play off of or would the sauce work just as well with other fish, or even other proteins?