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Creamy Tuscan Salmon Recipe with Garlic and Sun-Dried Tomatoes

Elevate your weeknight dinner with this luxurious Creamy Tuscan Salmon that rivals your favorite Italian restaurant. This one-pan wonder comes together in just 30 minutes, making it ideal for busy evenings when you crave something special yet effortless.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 (6-ounce) salmon fillets, skinless
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • ½ cup chicken or vegetable broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 4 cups fresh spinach
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped

Method
 

Instructions
  1. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes per side until golden brown. Remove the salmon from the skillet and set aside.
  3. In the same skillet, add garlic and onion. Sauté for 2-3 minutes until fragrant and translucent. Add the sun-dried tomatoes and cook for another minute to release their flavor.
  4. Pour in the heavy cream and broth, then stir in Italian seasoning and paprika. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
  5. Gradually add the fresh spinach, stirring until it wilts into the sauce. Sprinkle in the Parmesan cheese and stir until the sauce becomes creamy and cohesive.
  6. Nestle the seared salmon fillets back into the creamy sauce. Simmer for 3-4 minutes to heat through and allow the salmon to absorb the Tuscan flavors.
  7. Sprinkle with fresh basil and serve immediately.

Notes

Choose wild-caught salmon for superior flavor. Don't overcook the salmon - cook until just opaque in the center. For a thicker sauce, simmer uncovered longer; for thinner sauce, add more broth.