Dinner

Creamy Tuscan Salmon Recipe

ByLila Prescott February 27, 2026February 27, 2026

Introduction

This Creamy Tuscan Salmon recipe is a delicious and easy way to enjoy a restaurant-quality meal at home. With tender salmon fillets simmered in a rich sauce of sun-dried tomatoes, spinach, and Parmesan, it’s perfect for a quick weeknight dinner or a special occasion.

Three pieces of golden brown, crispy salmon fillets sit side by side in a pan filled with creamy white sauce. The sauce is mixed with vibrant green spinach leaves and bright red sun-dried tomatoes scattered around the salmon. Small green herb leaves are sprinkled on top of the fish, adding a fresh touch. The texture of the salmon looks slightly crunchy while the sauce appears smooth and rich. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 6 oz each)
Salt and pepper (to taste)

2 tablespoons olive oil
3 cloves garlic (minced)

1 cup sun-dried tomatoes (packed in oil, drained and chopped)
1 cup heavy cream

1 cup spinach (fresh)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Fresh parsley (chopped, for garnish)

Instructions

Step 1: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
Step 2: Add the salmon fillets to the skillet, skin side down if applicable. Cook for 4-5 minutes on each side until cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.

Step 3: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.
Step 4: Pour in the heavy cream and bring to a simmer. Add the fresh spinach and cook until wilted.
Step 5: Stir in the grated Parmesan cheese and Italian seasoning until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.

Step 6: Return the cooked salmon fillets to the skillet and spoon the creamy sauce over the top. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For a lighter option, substitute half-and-half for the heavy cream.
Add a pinch of red pepper flakes for a subtle spicy kick.

Use kale or Swiss chard instead of spinach for a different texture.
Serve with pasta, rice, or a simple green salad to complete the meal.

Storage

Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating. Avoid microwaving on high to keep the texture smooth.

How to Serve

Three golden-brown seared salmon fillets are placed close together in a pan, each topped with small green herb leaves and black pepper flakes. A creamy light yellow sauce fills the bottom of the pan, mixed with wilted dark green spinach leaves and scattered bright red sun-dried tomatoes, adding color contrast. The salmon’s crispy texture shows a mix of light and dark golden tones, and the sauce looks silky and smooth, pooling gently around the fish and vegetables. The scene sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon. Make sure to thaw the fillets completely and pat them dry before cooking to ensure even searing and prevent excess moisture.

What can I substitute for Parmesan cheese?

If you don’t have Parmesan, you can use Pecorino Romano or Grana Padano for a similar flavor. For a dairy-free option, nutritional yeast may work but will change the taste slightly.