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A close-up of a perfectly seared tuscan salmon recipe, rich in creamy sauce, spinach, and sun-dried tomatoes, served in a cast-iron pan.

Creamy Tuscan Salmon Recipe

This creamy Tuscan salmon features pan-seared salmon cooked in a rich, flavorful sauce with sun-dried tomatoes, spinach, and fresh basil, finished with Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh salmon cut into 4 pieces
  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes (see note)
  • 1 cup heavy/whipping cream
  • 1-2 cups fresh baby spinach (packed)
  • 1 tablespoon fresh basil sliced thin
  • Freshly grated parmesan cheese

Equipment

  • Skillet
  • Tongs

Method
 

Instructions
  1. Season salmon pieces with salt, pepper, and garlic powder, then dredge them in flour.
  2. Heat oil and butter in a skillet over medium-high heat, then sear the floured salmon for 3-4 minutes per side until a crust forms. Remove the salmon and set it aside, as it will not be fully cooked yet.
  3. To the same pan, add chicken broth, lemon juice, and sun-dried tomatoes, then let the mixture bubble for two minutes.
  4. Stir in the heavy cream and cook for an additional two minutes.
  5. Reduce heat to medium-low, add spinach to the skillet until it wilts, then return the salmon to the pan. Cook for a few more minutes until the salmon is cooked through and the sauce slightly thickens.
  6. Serve the salmon immediately, garnished with fresh basil and grated Parmesan cheese, if desired.

Notes

For sun-dried tomatoes, either use oil-packed and drain them, or rehydrate dried ones before use.