There’s something magical about salmon simmered in a creamy Tuscan-style sauce.
This dish combines tender salmon fillets with a rich garlic-Parmesan cream sauce, sun-dried tomatoes, spinach, and cherry tomatoes.
It’s a restaurant-worthy recipe that feels indulgent but is simple enough to make on a weeknight.
Why You’ll Love This Recipe
The salmon is pan-seared to golden perfection before being finished in a silky cream sauce.
Fresh spinach and tomatoes balance the richness with freshness and color.
The parmesan adds savory depth, while sun-dried tomatoes bring tangy-sweet intensity.
It pairs beautifully with pasta, rice, or crusty bread.
What You’ll Need (Ingredient Highlights)
Fresh salmon fillets are the star, flaky and full of flavor.
Spinach and cherry tomatoes add color and freshness to the sauce.
Sun-dried tomatoes provide a bold, tangy sweetness.
Parmesan cheese makes the sauce rich, cheesy, and comforting.
Milk and cornstarch combine to create a creamy, lighter sauce base.
Pro Tips Before You Start
Pat salmon fillets dry before searing for a crisp skin.
Don’t overcook the salmon—remove it as soon as it flakes easily.
Whisk the slurry well before adding to prevent lumps.
Use freshly grated Parmesan for best flavor and smooth sauce texture.
Serve immediately, as the sauce thickens more as it cools.
How to Make Creamy Tuscan Salmon
Step 1 – Prepare the salmon
Heat a nonstick pan with olive oil.
Season salmon with salt and pepper, then sear skin side down until golden.
Flip, cover, and cook until just done. Remove, cover with foil, and keep warm.
Step 2 – Make the cream sauce
Lower heat, melt butter, and sauté garlic.
In a small bowl, whisk milk and cornstarch to make a slurry.
Add slurry and remaining milk to the pan, whisking until slightly thickened.
Stir in Parmesan, salt, and pepper.
Step 3 – Add the vegetables
Stir in cherry tomatoes, spinach, and sun-dried tomatoes.
Cook until spinach wilts and tomatoes soften.
Step 4 – Combine and finish
Return salmon to the pan.
Spoon sauce over the fillets and let them heat for a minute before serving.
What to Serve Them With
Serve with pasta for a classic pairing.
Try it with rice or mashed potatoes for a hearty meal.
Crusty bread works perfectly for soaking up the sauce.
Variations / Substitutions
Use chicken breasts instead of salmon for a Tuscan chicken twist.
Swap spinach with kale for a more robust green.
Replace milk with heavy cream for extra richness.
Add mushrooms for a deeper, earthy flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of milk to loosen the sauce.
Avoid microwaving too long as the salmon can dry out.
Best enjoyed fresh for maximum flavor and texture.
FAQs
Can I use frozen salmon?
Yes, thaw it completely and pat dry before cooking.
Can I substitute cream for the milk?
Yes, heavy cream will make the sauce richer and thicker.
What pasta pairs best with this dish?
Penne, linguine, or spaghetti work beautifully.
Do I need to remove the salmon skin?
It’s optional—you can keep it for extra crisp texture.
Can I make this dairy-free?
Yes, use coconut milk and dairy-free cheese alternatives.
How do I prevent the sauce from curdling?
Keep the heat low and whisk continuously while cooking.
Can I add extra vegetables?
Yes, mushrooms, zucchini, or asparagus are great additions.
How do I know when the salmon is done?
It should flake easily with a fork and reach 145°F internally.
Can I use pre-grated Parmesan cheese?
It’s better to use fresh Parmesan, as pre-grated doesn’t melt as smoothly.
Can this be meal-prepped?
Yes, but store the sauce separately and reheat gently before serving.
Final Thoughts
This creamy Tuscan salmon is comforting, colorful, and bursting with flavor.
It’s easy enough for weeknights but elegant enough for special dinners.
Once you try it, it will quickly become a staple in your recipe collection.
