Name: Creamy Tuscan Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 4 ounce salmon fillets, four fillets; 1 teaspoon kosher salt, for the salmon (plus more as needed); 1/2 teaspoon black pepper, plus more as needed; 2 tablespoons butter; 6 cloves garlic, smashed and minced; 18 ounces cherry tomatoes (half chopped, half whole); 1 cup heavy cream; 1 1/2 teaspoons kosher salt, for the sauce; 1 teaspoon dried basil; 1/4 teaspoon cayenne pepper; Black pepper, to taste; 1/2 cup Parmesan cheese, shredded; 3-4 ounces spinach, chopped; 1/2 bunch fresh basil, roughly chopped

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Introduction

This Creamy Tuscan Salmon recipe is a quick and flavorful dinner option that combines perfectly seared salmon with a rich, garlicky cream sauce packed with tomatoes, spinach, and fresh herbs. Ready in just 30 minutes, it’s ideal for busy weeknights but impressive enough for guests.

A close-up image shows a cooked salmon fillet with a slightly crispy orange-brown top layer, broken into sections to reveal a soft pink inside. The fillet is surrounded by a creamy white sauce with green spinach leaves mixed in. On the lower half, a group of bright red cherry tomatoes, some split open, are nestled in the sauce with bits of spinach. The dish is presented on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
4 ounce salmon fillets, four fillets
1 teaspoon kosher salt, for the salmon (plus more)
1/2 teaspoon black pepper, plus more
2 tablespoons butter
6 cloves garlic, smashed and minced
18 ounces cherry tomatoes
1 cup heavy cream
1 1/2 teaspoons kosher salt, for the sauce
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
Black pepper, to taste
1/2 cup Parmesan cheese, shredded
3-4 ounces spinach, chopped
1/2 bunch fresh basil, roughly chopped

Instructions

Step 1: Heat a 12-inch high-sided skillet over medium-high heat and let it get very hot. Meanwhile, pat salmon fillets dry with paper towels. Sprinkle each fillet with 1 teaspoon kosher salt and 1/2 teaspoon black pepper on top.
Step 2: Add 2 tablespoons olive oil to the hot pan and swirl to coat. Place the salmon fillets into the pan without crowding them. If the salmon has skin, place skin side down first. Sprinkle the other side of each fillet with salt and pepper. Sear salmon for 1–3 minutes until the underside is well browned, then flip and cook the other side for 30 seconds to 1 minute. Turn off the heat to avoid overcooking and remove salmon to a plate, keeping it warm.
Step 3: Using the same pan, add 2 tablespoons butter over medium heat. Once melted, add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant.
Step 4: Chop half the cherry tomatoes and leave the other half whole. Add them to the pan and cook for about 1 minute until some tomatoes start to split.
Step 5: Pour in 1 cup heavy cream. Stir in 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste. Allow the mixture to come to a light simmer, about 2–4 minutes.
Step 6: Add 1/2 cup Parmesan cheese and the chopped spinach, stirring to combine. Cook over medium heat until the cream thickens slightly and the spinach wilts.
Step 7: Stir in the chopped fresh basil. Return the salmon to the pan and heat through if needed.
Step 8: Serve the creamy Tuscan salmon with pasta, roasted or mashed potatoes, rice, cauliflower rice, or enjoy it with a fresh green salad.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream and reduce the Parmesan slightly.
If fresh basil isn’t available, extra dried basil or fresh parsley can work as substitutes.
To add extra depth, deglaze the pan with a splash of white wine after cooking the garlic before adding tomatoes and cream.
Use skin-on salmon for extra flavor and crispiness; just be sure to cook skin side down first to get it crispy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the salmon or breaking the cream sauce. Adding a splash of cream or milk during reheating can help maintain sauce consistency.

How to Serve

The image shows three cooked salmon fillets, each with a crispy golden-brown top layer seen from above. They are placed in a creamy white sauce with specks of green herbs and small pieces of red cherry tomatoes. There are bright green spinach leaves scattered on top and in the sauce, creating a fresh, colorful look. The sauce looks thick and rich, surrounding the salmon and filling the spaces between the pieces. The fillets have a slightly rough, textured surface with visible seasoning like black pepper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw the salmon and pat it dry before cooking to achieve a good sear and avoid steaming.

What side dishes pair best with creamy Tuscan salmon?

This dish pairs wonderfully with pasta, mashed or roasted potatoes, rice, or even cauliflower rice for a low-carb option. A fresh green salad adds a crisp contrast.