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Pan-seared salmon in a creamy tomato and spinach sauce, cooked to perfection in a black skillet.

Creamy Tuscan Salmon

This Creamy Tuscan Salmon comes together in one pan in 30 minutes, but the sauce -- a white wine and garlic base, slow-melted Parmigiano Reggiano, and cherry tomatoes that break down into something almost jammy.
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Keyword: salmon, Tuscan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 571kcal
Author: Lola Jay

Ingredients

Salmon

  • 4 salmon fillets wild-caught preferred
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoon extra virgin olive oil

Creamy Tuscan Sauce

  • Fresh basil for garnish
  • 4 garlic cloves crushed
  • 2 tablespoon butter
  • ½ cup dry white wine such as Sauvignon Blanc
  • ½ white onion chopped
  • 1.5 cups cherry tomatoes halved
  • 1 cup heavy cream
  • ½ cup water or vegetable broth
  • 1 teaspoon vegetable bouillon only if using water
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • ¾ cup grated Parmigiano Reggiano
  • 3 cups baby spinach
  • Basil for garnish
US Customary - Metric

Instructions 

Prep the Salmon

  • Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
    4 salmon fillets, ½ teaspoon salt, ¼ teaspoon black pepper
    Fresh salmon fillets being seasoned with salt and pepper on a wooden board, ready for cooking.

Sear the Salmon

  • Heat 4 tablespoon olive oil in a large skillet over medium-high heat.
    4 tablespoon extra virgin olive oil
    Pouring oil into a hot black skillet, ready for cooking in a kitchen setting.
  • Place the salmon skin-side down and cook for 3 minutes, until golden and crispy.
    Close-up of seasoned salmon fillets being cooked in a pan with tongs, highlighting texture and spices.
  • Flip and cook the other side for 3 minutes, then remove from the skillet and set aside.
    Cooking salmon fillets in a cast iron skillet, highlighting their golden-brown sear and freshness.

Make the Creamy Tuscan Sauce

  • Chop cherry tomatoes and onions.
    1.5 cups cherry tomatoes, ½ white onion
    Freshly chopped cherry tomatoes on a wooden cutting board, ready for a salad recipe.
  • Remove the excess oil and leave 1 tablespoon of oil. Reduce heat to low heat and add the 2 tbsps of butter.
    2 tablespoon butter
    Butter cube melting and sizzling in a hot cast iron pan, creating a rich and flavorful base for cooking.
  • Sauté the chopped white onion for 2 minutes, until fragrant. Add in the garlic and sauté for 1 minute.
    4 garlic cloves
    Sautéing onions in a cast iron skillet with a wooden spoon for a savory flavor boost in cooking.
  • Turn the heat to medium. Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to de-glaze. Let simmer for 2-3 minutes until slightly reduced.
    ½ cup dry white wine
    Woman in a kitchen pouring wine into a skillet, preparing a meal at home.
  • Stir in the cherry tomatoes and simmer for 2 minutes.
    Person adding cherry tomatoes to a sizzling cast iron skillet with sautéed onions. Home cooking in action.

Add the Creamy Elements

  • Pour in the heavy cream, vegetable broth or water, and vegetable bouillon if using water. Stir well.
    1 cup heavy cream, ½ cup water or vegetable broth, 1 teaspoon vegetable bouillon
    Pouring cream into a skillet with cherry tomatoes for a tasty sauce recipe.
  • Add the paprika, garlic powder, Italian seasoning, and red pepper flakes.
    ¼ teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
    Creamy tomato pasta sauce being stirred in a black skillet on a wooden countertop.
  • Turn the heat to low. Gradually add grated Parmigiano Reggiano, stirring continuously to melt into the sauce.
    ¾ cup grated Parmigiano Reggiano
    Grating cheese over a sauce in a black skillet, steam rising from the pan.

Finish the Dish

  • Add baby spinach and let it wilt into the sauce.
    3 cups baby spinach
    Adding fresh spinach into a steaming sauce.
  • Return the pan-seared salmon to the skillet, spooning the sauce over the fish.
    Seared salmon being added to a creamy sauce with spinach and cherry tomatoes in a skillet.
  • Simmer on low heat for 2 minutes, ensuring the salmon reaches an internal temperature of 145°F.
    Pan-seared salmon in creamy sauce with tomatoes and spinach, cooked in a skillet.

Serve and Garnish

  • Garnish with fresh basil and extra parmesan cheese. Serve over pasta, rice, or cauliflower rice for a complete meal.
    Fresh basil, Basil for garnish
    Creamy sauce drizzled on seasoned salmon with tomatoes and spinach, served over a bed of fluffy white rice.
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Video

Notes

Nutrition facts are only estimates.
STORAGE & REHEATING
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of cream or broth to loosen the sauce. Avoid the microwave if you can -- it tends to overcook the salmon.

Nutrition

Calories: 571kcal | Carbohydrates: 9g | Protein: 44g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 173mg | Sodium: 722mg | Potassium: 1229mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3690IU | Vitamin C: 21mg | Calcium: 328mg | Iron: 3mg
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