Go Back
For this dish, you need: - 4 salmon fillets (about 6 oz each) - Salt and pepper, to taste - 2 tablespoons extra virgin olive oil Start with fresh salmon. I like to choose skin-on fillets for added flavor. Season the salmon with salt and pepper on both sides. This simple step boosts the taste and makes each bite delicious. The creamy sauce brings everything together. You will need: - 3 cloves garlic, finely minced - 1 cup cherry tomatoes, halved - 1 cup heavy cream - ½ cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning The garlic adds a lovely aroma. Use fresh garlic for the best flavor. Cherry tomatoes bring sweetness and acidity. Heavy cream gives the sauce its rich texture. Parmesan cheese adds depth, and Italian seasoning brings a hint of herbs that ties the dish together. Don't forget about the greens! Here’s what you need: - 1 cup fresh baby spinach - Fresh basil leaves, for garnish The spinach adds color and nutrition. It wilts quickly and mixes well with the sauce. Use fresh basil leaves as a garnish. They provide a pop of color and a burst of fresh flavor. {{ingredient_image_2}} First, take your salmon fillets. Season both sides with salt and pepper. This adds flavor. Next, heat 2 tablespoons of olive oil in a large skillet. Place it over medium-high heat until it shimmers. Then, gently place the fillets skin-side down in the hot skillet. Sear the salmon for about 4-5 minutes on each side. You want it to be opaque and flake easily with a fork. Once done, remove the salmon from the skillet and set it aside on a platter. In the same skillet, lower the heat slightly. Add 3 cloves of finely minced garlic and sauté for about 1 minute. You will smell a fragrant aroma. Be careful not to burn the garlic; it can turn bitter. Next, add 1 cup of halved cherry tomatoes to the skillet. Cook for about 2-3 minutes, stirring occasionally. You want them to soften and release their juices. Then, toss in 1 cup of fresh baby spinach. Stir until it wilts, which should take about 1 minute. Now, slowly pour in 1 cup of heavy cream, mixing it well. Sprinkle in ½ cup of freshly grated Parmesan cheese. Stir until the cheese melts and the sauce thickens, about 3-4 minutes. Add 1 teaspoon of Italian seasoning, then taste the sauce. Adjust salt and pepper as needed. Gently return the salmon fillets to the skillet. Spoon the creamy sauce over each piece. Let the salmon simmer in the sauce for a couple of minutes. This warms it through. Serve immediately while hot. For a pop of color and flavor, garnish with fresh basil leaves. Enjoy your meal! To make the best salmon, start with fresh fillets. Look for bright color and no fishy smell. Pat the fillets dry with a paper towel. This helps the skin crisp up. Season both sides well with salt and pepper. This simple step adds great taste. Heat olive oil in a skillet until it shimmers. Place the salmon skin-side down. Cook for 4-5 minutes on each side. You want it golden brown and flaky. Avoid moving the salmon too much. This helps it sear nicely. For the sauce, use fresh garlic for a strong flavor. Sauté it in the same skillet after cooking the salmon. This adds depth to the sauce. When adding cherry tomatoes, let them soften. This releases their sweetness into the sauce. Don’t rush when adding heavy cream. Pour it in gradually. This keeps the sauce silky. Stir in freshly grated Parmesan cheese, which makes it rich. Taste the sauce before serving. Adjust salt or pepper to fit your taste. Presentation makes a meal special. Place the salmon on a generous spoonful of sauce. This shows off the creamy texture. Garnish with halved cherry tomatoes for color. Add fresh basil leaves on top for a pop of green. Serve with crusty bread or pasta. This makes the meal hearty. A well-plated dish looks inviting and tastes better. Enjoy the compliments from your guests! Pro Tips Fresh Ingredients: Use fresh salmon and organic spinach for the best flavor and texture. Fresh ingredients elevate any dish and make a noticeable difference in taste. Perfectly Cooked Salmon: To ensure your salmon is cooked perfectly, use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Customize the Cream: Feel free to add a splash of white wine or lemon juice to the cream sauce for added acidity and depth of flavor. It complements the salmon beautifully. Make Ahead: You can prepare the creamy sauce ahead of time and store it in the refrigerator. Just reheat gently and add the salmon when ready to serve for a quick meal. {{image_4}} You can swap salmon for other proteins. Chicken breasts work well. Just cook them for a bit longer. Shrimp is another great choice. They cook fast and soak up the sauce nicely. For a leaner option, use white fish like cod. Adjust the cooking time to ensure it's fully cooked. You can make this dish vegetarian! Replace salmon with firm tofu or tempeh. Cut them into thick slices and pan-fry until golden. Use vegetable broth instead of cream for a lighter sauce. Add more spinach and other veggies like bell peppers or zucchini for extra flavor. To boost flavor, add a splash of lemon juice. This brightens the dish beautifully. You can also mix in some sun-dried tomatoes for a deeper taste. Fresh herbs like thyme or oregano add a nice touch. For a spicy kick, sprinkle in red pepper flakes. Adjust these flavors to fit your taste. After enjoying your creamy Tuscan salmon, store leftovers in a sealed container. Make sure to place the salmon and sauce together. This keeps the fish moist and flavorful. Store it in the fridge for up to three days. If you want to enjoy it later, follow the freezing guidelines below. When it’s time to reheat, avoid the microwave if you can. Microwaving can dry out salmon. Instead, heat it gently on the stove. Place the salmon in a skillet over low heat. Add a splash of cream or broth to keep it moist. Heat for about five minutes, or until warmed through. You can also use the oven. Preheat it to 350°F (175°C). Place the salmon in an oven-safe dish, cover with foil, and heat for about 10-15 minutes. If you want to freeze the creamy Tuscan salmon, do it right after cooking. Let it cool completely before freezing. Place the salmon and sauce in an airtight container or freezer bag. Squeeze out as much air as possible to prevent freezer burn. The salmon can last in the freezer for about two months. When you’re ready to eat, thaw it overnight in the fridge. Reheat as mentioned above to enjoy it again. You can serve this dish with many sides. Here are some great options: - Crusty bread - Garlic bread - Pasta - Rice - Quinoa - Steamed vegetables Each choice adds a nice touch. Crusty bread helps soak up the creamy sauce. Pasta or rice makes the meal heartier. Yes, you can use different fish. Here are good substitutes: - Trout - Mahi-mahi - Tilapia - Cod These fish have mild flavors. They cook well in the creamy sauce. Just adjust the cooking time as needed. To serve more people, double or triple the ingredients. Here’s how: - Use 8 salmon fillets for 8 servings. - Increase heavy cream and Parmesan cheese. - Make sure your skillet is large enough. Cook in batches if needed. This way, you keep the flavors strong and fresh. This blog post covered how to make creamy Tuscan salmon, from ingredients to serving. You learned about key components like fresh salmon, a rich sauce, and veggies. I shared step-by-step instructions for prep, cooking, and serving. Tips helped you perfect your dish, while variations opened options for different tastes. Storing and reheating guidelines ensure you enjoy leftovers. Cooking at home can be fun and rewarding, so dive in and create your own delicious meal!

Creamy Tuscan Salmon Delight

A delicious salmon dish cooked in a creamy Tuscan sauce with garlic, tomatoes, and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 fillets salmon (approximately 6 oz each)
  • to taste salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh baby spinach
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • for garnish fresh basil leaves

Instructions
 

  • Season both sides of the salmon fillets generously with salt and pepper to enhance flavor.
  • Heat the olive oil in a large skillet over medium-high heat until shimmering, then carefully place the salmon fillets skin-side down. Sear the fillets for about 4-5 minutes on each side, or until they reach your desired doneness (the fish should be opaque and flake easily with a fork). Once cooked, remove the salmon from the skillet and set aside on a platter.
  • In the same skillet, lower the heat slightly and add the minced garlic. Sauté for approximately 1 minute or until fragrant—be careful not to burn the garlic as it can turn bitter.
  • Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they start to soften and release their juices.
  • Incorporate the fresh spinach, stirring until just wilted, which should take about 1 minute.
  • Gradually pour in the heavy cream, mixing thoroughly. Sprinkle in the grated Parmesan cheese and continue to stir until the cheese is fully melted and the sauce begins to thicken, around 3-4 minutes.
  • Stir in the Italian seasoning and taste the sauce. Adjust salt and pepper as needed for your personal preference.
  • Gently return the salmon fillets to the skillet, spooning the creamy sauce over each piece. Allow the salmon to simmer in the sauce for a couple of minutes to ensure it is warmed through.
  • Serve immediately while hot, adorned with fresh basil leaves for a burst of color and flavor.

Notes

Serve with crusty bread or over pasta for a complete meal.
Keyword creamy, dinner, easy, salmon, Tuscan