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Creamy Tuscan salmon combines perfectly seared salmon with a rich Parmesan cream sauce, fresh cherry tomatoes, sun-dried tomatoes and spinach. This easy one-pan dinner comes together in about 30 minutes and is delicious served over pasta, rice, or with crusty bread to soak up every bit of the sauce.
Here’s Why This Tuscan Salmon Recipe Works
Searing the salmon first improves the texture: I brown the salmon before making the sauce to create a flavorful crust on the fish. Adding it back at the end prevents it from overcooking.
Tomatoes build the sauce in layers: Cherry tomatoes soften and release juice, while sun-dried tomatoes add a concentrated flavor. The tomato paste ties both together.
Clam juice adds savory depth: In my recipe testing, clam juice gave the sauce a little more seafood flavor without making it taste fishy. Chicken broth works if that is what you have.
Lemon balances the richness: A splash of fresh lemon juice brightens the cream sauce and keeps the flavors balanced instead of feeling overly heavy.
Ingredient Notes
Salmon fillets: Choose fillets that are similar in thickness so they finish cooking at the same time.
Cherry tomatoes: These soften into the sauce and add a fresh tomato note.
Oil-packed sun-dried tomatoes: Use oil-packed tomatoes for the best texture and flavor. Drain them before chopping.
Tomato paste: Tomato paste gives the cream sauce more depth and helps reinforce the Tuscan-style flavor.
Clam juice or chicken broth: Clam juice adds savory seafood flavor, while chicken broth keeps the sauce milder.
Heavy cream and Parmesan: Heavy cream gives the sauce body. Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Spinach and lemon juice: Spinach wilts into the sauce at the end, and lemon juice brightens the cream so it does not taste flat.
If you’re looking for another easy salmon dinner, try my Lemon Salmon Orzo. It’s a lighter meal with bright lemon flavor, tender orzo, and flaky salmon.
Recipe Tips
Pat the salmon dry: A dry surface helps the salmon brown more evenly and gives the seasoning something to cling to.
Don’t overcook the salmon: Salmon continues to cook after you remove it from the heat. Return it to the sauce just long enough to finish cooking.
Keep the sauce at a gentle simmer: Once you add the cream and Parmesan, avoid boiling the sauce. High heat can cause dairy-based sauces to separate or become grainy.
Adjust the sauce as needed: If the sauce thickens more than you like, stir in a splash of clam juice, chicken broth, or heavy cream until it reaches your preferred consistency.
Serve it with something that soaks up the sauce: This creamy Tuscan salmon is delicious over rice, pasta, lemon orzo, or my ricotta mashed potatoes. Crusty sourdough bread is also great for catching every last bit of sauce.
Questions and Answers
Yes. Clam juice gives the sauce a little more seafood depth, but chicken broth works well and keeps the flavor milder.
Keep the sauce at a gentle simmer after adding the cream and Parmesan. Avoid boiling, and use freshly grated Parmesan so it melts smoothly.
The salmon should flake easily and look opaque in the thickest part. For the best texture, return it to the sauce just long enough to finish cooking.
Tuscan Salmon with Cream Sauce
This creamy Tuscan salmon with spinach gives you tender fillets, a tomato-Parmesan cream sauce, and enough flexibility to serve it over almost anything. Keep the heat gentle, use freshly grated Parmesan, and let the salmon finish in the sauce without overcooking.
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Creamy Tuscan Salmon with Spinach
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Ingredients
For the Salmon
- 4 salmon fillets, about 6 ounces each
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Tuscan Cream Sauce
- 2 tablespoons butter
- ½ medium yellow onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 to 3 garlic cloves, minced
- ⅓ cup oil packed sun dried tomatoes, drained and chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¾ cup bottled clam juice, or chicken broth
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 cups baby spinach
- 1 tablespoon fresh lemon juice
- fresh basil, for garnish
Instructions
- Pat the salmon dry and season both sides with the salt, pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook for 3 to 4 minutes per side, until golden brown and nearly cooked through. Transfer to a plate.
- Reduce the heat to medium and add the butter. When melted, add the onion and cook for 4 to 5 minutes, until softened.
- Add the cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften. Stir in the garlic and cook for 30 seconds.
- Add the sun-dried tomatoes, tomato paste, oregano, red pepper flakes, and a pinch of salt. Cook for 1 to 2 minutes, stirring frequently.
- Pour in the clam juice or chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
- Stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer and cook for 4 to 6 minutes, until slightly thickened.
- Stir in the lemon juice and taste the sauce. Add additional salt, pepper, or red pepper flakes if needed.
- Add the spinach and cook just until wilted.
- Return the salmon to the skillet and spoon some of the sauce over the fillets. Simmer gently for 2 to 3 minutes, or until the salmon reaches your desired doneness. Garnish with fresh basil and serve with rice or pasta.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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