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featured tuscan salmon.
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4.80 from 5 votes

Tuscan Salmon Recipe

Tuscan Salmon features tender, flaky salmon filets served in a creamy Italian sauce with garlic, tomatoes, and more!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Becky Hardin

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
    overhead view of ingredients for tuscan salmon.
  • 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
    4 salmon filets cooking in a cast iron pan.
  • 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
    garlic and onion cooking in a cast iron pan with a wooden spoon.
  • 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
    tomatoes added to garlic and onion in a cast iron pan with a wooden spoon.
  • 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
    spinach added to tomato, onion, garlic, and broth in a cast iron pan with a wooden spoon.
  • 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
    tuscan salmon cream sauce in a cast iron pan with a wooden spoon.
  • 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

Video

Notes

*Salmon should be cooked to an internal temperature of 145°F (63°C). To check if your salmon is done, gently flake the flesh. If it easily separates into large, moist flakes, then it's cooked through. The flesh should be opaque and have a slightly pink color in the center.

Nutrition

Calories: 630kcal | Carbohydrates: 9g | Protein: 39g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 183mg | Sodium: 804mg | Potassium: 1168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3249IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 2mg