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Creamy Tuscan Salmon

Italian-American · Dinner · Easy

Creamy Tuscan Salmon

Total
30 min
Prep
10 min
Serves
4
Calories
625
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Seared salmon nestles into garlic cream with blistered tomatoes, spinach and Parmesan. The sauce comes together in the same skillet.

A quick sear gives Creamy Tuscan Salmon a golden surface before it finishes gently in the sauce. Cherry tomatoes burst into the cream, adding little pockets of acidity, and spinach wilts down without needing a separate pan.

Choose four fillets of similar thickness so they finish together. Finely grate the Parmesan from a wedge; coarse or pre-shredded cheese takes longer to melt and can leave the sauce gritty.

CreamyGarlickyRichOne Pan30 MinuteWeeknightPescatarianGluten-freeNut-freeEgg-freeHigh-proteinLow-carbKeto

Method

  1. Pat the salmon dry and season with salt and Italian seasoning. Melt 1 tbsp butter in a large skillet over medium heat.

  2. Place the salmon flesh-side down and sear for until golden. Turn and cook skin-side down for , then transfer to a plate.

  3. Add the remaining butter and garlic to the pan. Cook over medium-low heat for until fragrant, then add the cherry tomatoes and cook for until their skins wrinkle.

  4. Pour in the heavy cream and simmer gently for . Stir in the parmesan until melted, then add the baby spinach and stir for until wilted.

  5. Return the salmon skin-side down to the sauce. Simmer for , or until the thickest part reaches 145°F and flakes easily. Spoon sauce around the fillets to serve.

Forkue tips

  • If the sauce thickens before the salmon is ready, loosen it with a tablespoon of water.

Storing and reheating

Refrigerate salmon and sauce together for up to 2 days. Reheat in a covered skillet over low heat with a splash of water so the fish stays moist.

Kitchen gear

Large skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

625Calories
40gProtein
6gCarbs
49gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Creamy Tuscan Salmon: FAQ

Can I use skinless salmon?

Yes. Turn it carefully with a wide spatula, since skinless fillets are more likely to break apart.

Can I use frozen spinach?

Yes. Thaw and squeeze it very dry first, then stir in a small handful so it does not dilute the cream sauce.

How do I store and reheat Creamy Tuscan Salmon?

Refrigerate salmon and sauce together for up to 2 days. Reheat in a covered skillet over low heat with a splash of water so the fish stays moist.

How long does Creamy Tuscan Salmon take?

About 30 min in total: 10 min prep and 20 min cooking.

What do I need to make Creamy Tuscan Salmon?

The key ingredients are salmon fillets, heavy cream, parmesan, cherry tomatoes, baby spinach and garlic, plus pantry basics.

Any tips for Creamy Tuscan Salmon?

If the sauce thickens before the salmon is ready, loosen it with a tablespoon of water.

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