Description

This Creamy Tuscan Salmon recipe features perfectly seared salmon fillets smothered in a rich, flavorful sauce made with garlic, cherry tomatoes, heavy cream, Parmesan cheese, spinach, and fresh basil. It’s a quick and elegant meal that combines Mediterranean flavors with creamy indulgence, perfect for a comforting dinner that can be paired with pasta, potatoes, rice, or enjoyed on its own with a salad.

Ingredients

Scale

Salmon

2 tablespoons olive oil
4 ounce salmon fillets (four fillets)
1 teaspoon kosher salt (for the salmon, plus more to taste)
1/2 teaspoon black pepper (plus more to taste)

Tuscan Cream Sauce

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the pan: Begin by heating a 12-inch high-sided skillet over medium-high heat. Allow it to warm for a couple of minutes so it gets super hot, ensuring a perfect sear on the salmon.
Prepare the salmon: Pat each salmon fillet dry with paper towels. Season the top of each fillet with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to lay the foundation of flavor.
Sear the salmon: Add 2 tablespoons olive oil to the hot pan and swirl to coat; the oil should shimmer immediately. Place each fillet into the pan, skin side down if applicable, spacing them apart to prevent steaming. Sprinkle the other side with additional salt and pepper. Sear over medium-high heat for 1-3 minutes until a nice brown crust forms, then flip and cook the other side for 30 seconds to 1 minute. Avoid overcooking.
Remove salmon: Take the salmon out of the pan and set on a plate, keeping it warm for later.
Start the sauce: Using the same pan, add 2 tablespoons butter to the remaining oil. Once melted, add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant.
Add tomatoes: Add half the cherry tomatoes chopped and the other half whole to the pan. Cook for about 1 minute until some tomatoes begin to split, releasing their juices.
Pour cream and season: Pour in 1 cup of heavy cream. Stir in 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste, blending all flavors.
Simmer the sauce: Allow the cream mixture to come to a light simmer, cooking for 2-4 minutes to let flavors meld and sauce slightly thicken.
Add cheese and spinach: Stir in 1/2 cup shredded Parmesan cheese and 3-4 ounces chopped spinach. Continue cooking, stirring, until the sauce has thickened further and the spinach is wilted.
Finish with fresh basil and salmon: Fold in half a bunch of chopped fresh basil. Return salmon fillets to the pan and heat through gently if needed to combine the flavors.
Serve: Serve the creamy Tuscan salmon atop pasta, roasted or mashed potatoes, rice, cauliflower rice, or enjoy as is alongside a fresh green salad.

Notes

Sear the salmon without overcrowding the pan to ensure a proper crust forms.
Adjust seasoning to taste, particularly salt and pepper, as the Parmesan adds saltiness.
The cayenne pepper adds a subtle heat; omit or reduce if preferred.
Use fresh spinach for best texture and flavor; pre-washed baby spinach works well.
This dish pairs beautifully with a variety of sides like pasta or potatoes to soak up the creamy sauce.
Use skin-on salmon for extra flavor and crispiness, placing skin side down first during searing.
Do not overcook salmon; it should be just opaque and tender inside.