Creamy Tuscan Salmon With Sun Dried Tomatoes is a simple skillet dinner made with tender salmon fillets, a rich garlic cream sauce, spinach, Parmesan, and tangy sun dried tomatoes. It tastes cozy and restaurant-style, but it is easy enough to make at home on a busy weeknight.
The sauce is creamy without being too heavy, and the sun dried tomatoes add a savory, slightly sweet flavor that pairs really well with salmon. Serve it with pasta, rice, mashed potatoes, or a simple green salad for a complete meal.
Why You Will Love This Recipe
Easy skillet meal: Everything comes together in one pan, so cleanup is simple.
Great flavor: Garlic, Parmesan, cream, and sun dried tomatoes make a rich, savory sauce.
Weeknight-friendly: This recipe is ready in about 30 minutes.
Family-style dinner: Serve it with pasta or rice to make it filling and satisfying.
Equipment Needed
Large skillet or sauté pan
Tongs or spatula
Cutting board
Sharp knife
Measuring cups and spoons
Paper towels
Plate for resting salmon
Ingredients List
For the Salmon
4 salmon fillets, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 tablespoon butter
For the Creamy Tuscan Sauce
3 cloves garlic, minced
1/2 cup sun dried tomatoes, drained and chopped
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese
2 cups fresh baby spinach
1/2 teaspoon red pepper flakes, optional
1 teaspoon lemon juice
Salt and black pepper, to taste
Timing & Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
How to Make Creamy Tuscan Salmon With Sun Dried Tomatoes Step by Step
Step 1: Season the salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning.
Step 2: Sear the salmon
Heat olive oil and butter in a large skillet over medium heat. Add the salmon fillets skin-side down if using skin-on salmon. Cook for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes, or until the salmon is mostly cooked through. Transfer the salmon to a plate.
Step 3: Cook the garlic and sun dried tomatoes
In the same skillet, add the minced garlic and chopped sun dried tomatoes. Cook for about 30 seconds to 1 minute, stirring often, until the garlic smells fragrant. Do not let it burn.
Step 4: Make the cream sauce
Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Add the heavy cream and stir well. Let the sauce simmer gently for 2 to 3 minutes.
Step 5: Add Parmesan and spinach
Stir in the Parmesan cheese until the sauce becomes smooth. Add the spinach and cook for 1 to 2 minutes, until it wilts into the sauce.
Step 6: Return the salmon to the pan
Place the salmon fillets back into the skillet. Spoon the sauce over the top. Simmer for 2 to 3 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 7: Finish and serve
Add lemon juice and taste the sauce. Add more salt, pepper, or red pepper flakes if needed. Serve warm with your favorite side dish.
Tips for the Best Creamy Tuscan Salmon With Sun Dried Tomatoes
Pat the salmon dry before cooking so it sears better.
Do not overcook the salmon. It should be tender and flake easily.
Use freshly grated Parmesan if possible. It melts smoother than pre-shredded cheese.
Keep the sauce at a gentle simmer. Boiling cream too hard can make the sauce separate.
If your sun dried tomatoes are packed in oil, drain them first so the sauce does not become greasy.
Add lemon juice at the end to balance the creaminess.
Variations to Try
Use half-and-half: For a lighter sauce, use half-and-half instead of heavy cream. The sauce will be thinner.
Add mushrooms: Sauté sliced mushrooms after cooking the salmon for extra savory flavor.
Make it spicy: Add more red pepper flakes or a pinch of cayenne.
Use shrimp instead: This sauce also works well with shrimp or chicken.
Add basil: Fresh basil at the end gives the dish a bright, fresh finish.
Serving Suggestions
This creamy salmon is rich, so it pairs well with simple sides. Serve it over pasta, rice, couscous, or mashed potatoes to catch the sauce.
For a lighter meal, pair it with roasted asparagus, steamed broccoli, zucchini noodles, or a crisp green salad. Garlic bread is also a nice option if you want something cozy and filling.
Make-Ahead, Storage, and Reheating
You can chop the garlic, sun dried tomatoes, and spinach ahead of time to make cooking faster. The salmon tastes best fresh, but leftovers store well.
Store leftover salmon and sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a skillet over low heat. Add a splash of broth or cream if the sauce has thickened too much. Avoid high heat because it can dry out the salmon.
Freezing is not the best choice for this recipe because cream sauces can separate after thawing. If needed, freeze the cooked salmon without the sauce and make fresh sauce when serving.
Nutritional Facts
Calories: 520
Fat: 38g
Carbs: 9g
Protein: 39g
Sugar: 4g
Sodium: 720mg
Creamy Tuscan Salmon With Sun Dried Tomatoes
Equipment
- Large skillet or sauté pan
- Tongs or Spatula
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Paper Towels
- Plate for resting salmon
Ingredients
For the Salmon
- 4 salmon fillets about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Creamy Tuscan Sauce
- 3 cloves garlic minced
- 1/2 cup sun dried tomatoes drained and chopped
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
Step 1: Season the salmon
- Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning.
Step 2: Sear the salmon
- Heat olive oil and butter in a large skillet over medium heat. Add the salmon fillets skin-side down if using skin-on salmon. Cook for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes, or until the salmon is mostly cooked through. Transfer the salmon to a plate.
Step 3: Cook the garlic and sun dried tomatoes
- In the same skillet, add the minced garlic and chopped sun dried tomatoes. Cook for about 30 seconds to 1 minute, stirring often, until the garlic smells fragrant. Do not let it burn.
Step 4: Make the cream sauce
- Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Add the heavy cream and stir well. Let the sauce simmer gently for 2 to 3 minutes.
Step 5: Add Parmesan and spinach
- Stir in the Parmesan cheese until the sauce becomes smooth. Add the spinach and cook for 1 to 2 minutes, until it wilts into the sauce.
Step 6: Return the salmon to the pan
- Place the salmon fillets back into the skillet. Spoon the sauce over the top. Simmer for 2 to 3 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 7: Finish and serve
- Add lemon juice and taste the sauce. Add more salt, pepper, or red pepper flakes if needed. Serve warm with your favorite side dish.
FAQs
Can I use frozen salmon?
Yes. Thaw it fully in the refrigerator first, then pat it dry before seasoning and cooking.
Can I use milk instead of heavy cream?
Milk is not recommended because the sauce may turn thin and less creamy. Half-and-half is a better lighter option.
How do I know when salmon is cooked?
Salmon is done when it flakes easily with a fork and looks opaque in the center. Try not to cook it too long.
Can I make this recipe without spinach?
Yes. You can leave it out or replace it with kale, arugula, or chopped fresh basil.
Conclusion
Creamy Tuscan Salmon With Sun Dried Tomatoes is a simple, comforting dinner that feels special without being difficult. The creamy garlic sauce, Parmesan, spinach, and sun dried tomatoes make the salmon rich and satisfying, while the whole recipe stays quick enough for a weeknight meal.