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Creamy Tuscan Salmon with Sun-Dried Tomatoes

Creamy Tuscan Salmon with Sun-Dried Tomatoes

This Creamy Tuscan Salmon with Sun-Dried Tomatoes is a rich, restaurant-quality skillet dinner made in just 30 minutes. Tender, pan-seared salmon is simmered in a garlic parmesan cream sauce with sun-dried tomatoes and spinach for bold, comforting flavor.
It’s elegant enough for entertaining yet simple enough for a weeknight meal. One pan, big flavor, and perfectly flaky salmon every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 Servings
Calories 620 kcal

Ingredients
  

  • 4 (6-ounce) salmon fillets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cloves garlic minced
  • ½ cup sun-dried tomatoes chopped (oil-packed, drained)
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ¾ cup freshly grated parmesan cheese
  • 2 cups fresh spinach
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons fresh basil chopped (optional)

Instructions
 

Step 1: Prepare the Salmon

  • Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning.

Step 2: Sear the Salmon

  • Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the salmon (skin-side down if using skin-on). Cook for 4–5 minutes per side until golden brown and mostly cooked through. Remove from the skillet and set aside.

Step 3: Sauté the Garlic and Tomatoes

  • Reduce heat to medium. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute.

Step 4: Create the Cream Sauce

  • Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer.

Step 5: Add Cheese and Spinach

  • Add the grated parmesan cheese and stir until melted and smooth. Stir in the spinach and cook until wilted. If using red pepper flakes, add them now.

Step 6: Finish Cooking the Salmon

  • Return the salmon to the skillet. Spoon the sauce over each fillet. Simmer for 3–5 minutes until the salmon is fully cooked and flakes easily with a fork (internal temperature should reach 125–130°F for medium).

Step 7: Garnish and Serve

  • Sprinkle with fresh basil if desired. Serve immediately with your favorite side dishes.
Keyword Tuscan Salmon with Sun-Dried Tomatoes