This Tuscan Salmon with Parmesan Cream Sauce is a rich and flavorful dish featuring perfectly seared salmon fillets smothered in a creamy, garlicky Parmesan sauce with sun-dried tomatoes and spinach. It's an easy yet elegant meal that comes together in under 30 minutes.

Why You’ll Love This Recipe

The creamy Parmesan sauce enhances the salmon’s natural richness with a luscious, savory depth of flavor.
It’s a quick and easy recipe, perfect for a weeknight dinner yet fancy enough for special occasions.
The combination of sun-dried tomatoes, spinach, and garlic adds a delicious Tuscan-inspired touch.
This dish pairs well with a variety of sides like pasta, rice, or vegetables.
It’s a one-pan recipe, which means minimal cleanup and maximum convenience.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Olive oil
Butter
Garlic, minced
Sun-dried tomatoes, chopped
Fresh spinach
Heavy cream
Chicken broth
Grated Parmesan cheese
Italian seasoning
Red pepper flakes (optional, for heat)
Salt and pepper
Fresh parsley, for garnish

Directions

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then sear them skin-side down for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, melt butter and sauté minced garlic until fragrant. Add sun-dried tomatoes and cook for another minute.
Pour in chicken broth and let it simmer for a couple of minutes to deglaze the pan.
Reduce the heat and add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the cheese is fully melted and the sauce thickens slightly.
Toss in the fresh spinach and cook until wilted.
Return the salmon fillets to the skillet and spoon the sauce over them. Let everything simmer for 2-3 minutes to allow the flavors to meld.
Garnish with fresh parsley and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Dairy-Free Option: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan.
Keto-Friendly: Ensure all ingredients are low-carb and serve with roasted vegetables or zucchini noodles.
Spicier Version: Increase the red pepper flakes or add a pinch of cayenne.
Herb-Infused: Add fresh basil or thyme for an extra layer of flavor.
Protein Swap: Try this sauce with chicken or shrimp instead of salmon.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce.
Freezing: While the salmon can be frozen, the cream sauce may separate upon thawing. If freezing, store the salmon separately and make fresh sauce when reheating.

FAQs

How do I know when the salmon is fully cooked?

The salmon should reach an internal temperature of 145°F (63°C) and flake easily with a fork.

Can I use frozen salmon?

Yes, just be sure to thaw it completely and pat it dry before cooking to ensure a nice sear.

What can I serve with Tuscan salmon?

It pairs well with pasta, mashed potatoes, rice, or a side of roasted vegetables.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the sauce in advance and reheat it when ready to serve.

Can I use milk instead of heavy cream?

Milk will make the sauce thinner and less rich. If using milk, add a cornstarch slurry to help thicken it.

Conclusion

Tuscan Salmon with Parmesan Cream Sauce is a restaurant-quality dish made easy at home. With a rich, creamy sauce and a blend of bold flavors, this recipe is perfect for an indulgent meal that comes together quickly. Whether for a special occasion or a cozy dinner, it’s a dish that’s sure to impress.