Creamy Tuscan Salmon
A rich, silky one-pan salmon dish with sun-dried tomatoes, cherry tomatoes, garlic, cream, Parmesan, and spinach — ready in just 25 minutes.
Ingredients
For the Salmon
- 3 salmon fillets about 1 lb total, patted dry
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra-virgin olive oil
For the Cream Sauce
- 1/2 white onion diced
- 1/2 cup sun-dried tomatoes in oil drained
- 1/2 cup cherry tomatoes halved
- 1 tbsp minced garlic fresh or jarred
- 1 cup heavy cream
- 1/2 cup Parmesan cheese freshly shredded
- 1 tsp paprika smoked or sweet
- 1 tsp Italian seasoning
- 1 cup fresh baby spinach
- salt to taste
Instructions
- Pat the salmon fillets completely dry on both sides with paper towels. Season evenly with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully lay the salmon fillets in the pan and sear undisturbed for 3–4 minutes until golden-brown. Flip and cook the other side for another 3 minutes. Remove from pan and set aside — the salmon does not need to be fully cooked at this stage.
- In the same skillet over medium heat, add the diced onion and cook for 2 minutes until softened. Add the sun-dried tomatoes, cherry tomatoes, and minced garlic. Sauté for 3 minutes until fragrant and the tomatoes begin to soften.
- Pour in the heavy cream slowly, stirring as you go. Add the freshly shredded Parmesan, paprika, and Italian seasoning. Stir constantly until the cheese melts and the sauce is smooth and creamy.
- Reduce heat to low. Add the baby spinach and stir gently until wilted, about 60 seconds. Taste and adjust salt as needed.
- Nestle the salmon fillets back into the sauce and spoon the sauce generously over each piece. Simmer on low for 5–8 minutes until the salmon flakes easily with a fork. Serve immediately over rice, pasta, or mashed potatoes. Garnish with fresh basil or extra Parmesan if desired.
Notes
Take the salmon out of the fridge 15 minutes before cooking for more even results. Keep the cream sauce on a gentle low simmer — a rolling boil will cause it to separate. For extra heat, stir in a pinch of red pepper flakes with the seasonings. Store leftovers in an airtight container for up to 2 days and reheat gently in a skillet with a splash of cream. Freezing is not recommended as the cream sauce will separate.