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tuscan salmon with parmesan cream sauce
Sofia

Tuscan Salmon with Parmesan Cream Sauce

Tuscan Salmon with Parmesan Cream Sauce is a rich and elegant dish featuring seared salmon fillets nestled in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach. This restaurant-worthy dinner comes together in 30 minutes and is perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Italian-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets skin-on or skinless, ~6 oz each
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • ½ cup sun-dried tomatoes in oil drained and chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 cups baby spinach
  • Juice of ½ lemon optional
  • Fresh basil or parsley for garnish

Method
 

  1. Sear the Salmon:
  2. Pat salmon dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side, depending on thickness, until golden and cooked through. Remove and set aside.
  3. Make the Cream Sauce:
  4. Reduce heat to medium. In the same skillet, add butter and garlic. Sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another minute.
  5. Add Cream and Parmesan:
  6. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and Italian seasoning. Let the sauce simmer for 2–3 minutes until slightly thickened.
  7. Add Spinach:
  8. Stir in baby spinach and cook until wilted, about 1 minute. Add lemon juice if using, to balance richness.
  9. Return Salmon:
  10. Nestle the salmon back into the skillet and spoon sauce over the fillets. Simmer for 2 minutes to heat through.
  11. Serve:
  12. Garnish with fresh basil or parsley. Serve hot with pasta, rice, mashed potatoes, or crusty bread.

Notes

  • Salmon doneness: Internal temperature should reach 125–130°F for medium doneness.
  • Cheese tip: Use freshly grated Parmesan for a smooth sauce—pre-shredded may cause graininess.
  • Make it lighter: Substitute half-and-half for cream and reduce butter slightly.
  • Storage: Store leftovers in the fridge for up to 2 days. Reheat gently on the stovetop to avoid breaking the sauce.