Creamy Tuscan Salmon Recipe
Indulge in this Creamy Tuscan Salmon recipe, a luxurious yet easy-to-make dish perfect for date nights or entertaining guests. Featuring tender salmon fillets smothered in a rich garlic cream sauce with spinach, cherry tomatoes, and Italian herbs, this recipe is ready in under 30 minutes. It’s a nutrient-packed meal that’s as healthy as it is delicious!
Ingredients
For the Salmon:
- 4 salmon fillets skin-on or skinless, your call
- 2 tsp Italian seasoning the star of the show!
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil or butter
For the Creamy Tuscan Sauce:
- 1 tbsp butter
- 3-4 cloves garlic minced (because garlic is life)
- 1 ½ cups cherry tomatoes halved
- 4 cups fresh spinach trust me, it wilts down to nothing
- 1 tsp Italian seasoning
- ¾ cup chicken broth or veggie broth for a pescatarian twist
- ¾ cup heavy cream or half-and-half if you’re lightening it up
- ½ cup grated Parmesan cheese
- Fresh basil and parsley for garnish
- Lemon wedges because a little citrus makes everything better
Instructions
- Season and Sear the Salmon: In a small bowl, mix the Italian seasoning, garlic powder, paprika, salt, and pepper. Rub this all over the salmon fillets. Heat a tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the salmon, skin-side up, and sear for 5-6 minutes until golden. Flip and cook for another 2 minutes. Transfer the salmon to a plate and set aside.
- Build the Sauce: In the same skillet, melt another tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the cherry tomatoes and spinach, sprinkling with a teaspoon of Italian seasoning. Cook until the spinach wilts and the tomatoes soften (about 2-3 minutes).
- Deglaze and Simmer: Pour in the chicken broth to deglaze the pan, scraping up all those tasty browned bits from the bottom. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer for 5-7 minutes until it thickens slightly.
- Bring It All Together: Return the salmon to the skillet, nestling it into the sauce. Let it heat through for 2-3 minutes.
- Garnish with fresh basil, parsley, and a squeeze of lemon juice.
Notes
- Fresh vs. Frozen Salmon: Fresh salmon is ideal, but high-quality frozen wild salmon works just as well.
- Sauce Consistency: For a thicker sauce, add extra Parmesan or reduce the cream slightly.
- Reheating Tip: Avoid overcooking by reheating salmon in a 275°F oven for 15 minutes.