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Tuscan Salmon features flaky, tender fish in a decadent cream sauce. Tomatoes, parmesan cheese, and white wine create the most mouthwatering flavor to complement the salmon filet. This skillet recipe is sophisticated enough for a dinner party but simple enough for a weeknight meal.
Easy Creamy Tuscan Salmon Recipe
If you’re a fan of classic Tuscan Chicken, you’re going to love this Tuscan Salmon dish! Simple and inexpensive ingredients come together to make a luscious creamy sauce. Easily customizable by adding whatever vegetables you have on hand or subbing chicken for the fish, this is one delicious dinner no matter how you serve it.
Tuscan Salmon Recipe
Ingredients
- 4 (6-ounce) salmon filets fresh or frozen, pat salmon dry before seasoning
- Kosher salt and ground black pepper to season
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ cup diced onion white or yellow
- 1 cup halved grape tomatoes use cherry tomatoes or chopped sun-dried tomatoes in place of or in addition
- ½ cup dry white wine try Sauvignon Blanc—avoid sweet white wines
- 2 cups baby spinach fresh is best or use kale, arugula, chopped asparagus, green beans, or broccoli florets.
- 1¼ cups heavy cream use half and half for a lighter sauce
- ¼ cup freshly grated Parmesan cheese use freshly grated for the best flavor
- ¼ cup chopped parsley plus more for garnish
- lemon wedges optional, for serving
Instructions
- Season the salmon fillets with salt and pepper.4 (6-ounce) salmon filets, Kosher salt and ground black pepper
- Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Place the salmon fillets skin side-up and sear for 5-6 minutes, or until golden. Flip the salmon over and cook for 3-4 more minutes, until done to your liking. Transfer the cooked salmon* to a plate and cover it with foil to keep warm.2 tablespoons olive oil
- Reduce the heat to medium and add the remaining oil. Stir in the garlic and cook until fragrant. Add the onion and sauté for 3-4 minutes, until translucent.3 cloves garlic, ½ cup diced onion
- Add the cherry tomatoes, season with salt and pepper, and cook for 6-7 minutes, until the tomatoes begin to burst.1 cup halved grape tomatoes
- Stir in the wine and let it reduce for 1 minute. Add the spinach and cook until wilted.½ cup dry white wine, 2 cups baby spinach
- Add the heavy cream, Parmesan, and parsley. Bring the mixture to a simmer and cook until the sauce is slightly reduced, about 3 minutes.1¼ cups heavy cream, ¼ cup freshly grated Parmesan cheese, ¼ cup chopped parsley
- Return the salmon to the skillet, spooning the sauce over the filets. Simmer until the salmon is warmed through. Serve garnished with parsley and lemon wedges.lemon wedges
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Tuscan Salmon Step By Step
Season the salmon: Sprinkle salt and pepper over the salmon filets.
Cook: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the salmon filets skin side-up and sear for 5-6 minutes, or until they turn golden. Flip the salmon over and cook for 3-4 more minutes, until done to your liking. Transfer the cooked salmon to a plate and cover it with foil to keep warm.
Cook the aromatics: Reduce the heat to medium and add the remaining oil. Stir in the 3 cloves of garlic and cook until fragrant. Add 1/2 cup onion and sauté for 3-4 minutes, until translucent.
Cook the tomatoes: Add the 1 cup halved cherry tomatoes, season with salt and pepper, and cook for 6-7 minutes, until the tomatoes begin to burst.
Add wine and spinach: Stir in 1/2 cup wine and let it reduce for 1 minute. Add 2 cups spinach and cook until wilted.
Add cream, Parmesan, and parsley: Add 1 1/2 cups heavy cream, 1/4 cup Parmesan, and 1/4 cup parsley. Bring the mixture to a simmer and cook until the sauce is slightly reduced, about 3 minutes.
Return the salmon to the skillet: Place the salmon back in the skillet, spooning the sauce over the filets. Simmer until the salmon is warmed through.
Serve garnished with parsley and lemon wedges.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend reheating leftover salmon on your stovetop over medium-low heat until warmed through. I do not recommend freezing as the cream sauce won’t hold up well.
Serving Suggestions
This creamy Tuscan salmon is great to serve with asparagus almandine to get more veggies on your plate or oven-roasted potatoes for a hearty side. Finish it off with a drizzle of balsamic reduction for a touch of sweetness.
