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Easy Tuscan Salmon with Creamy Sauce

Whether you’re looking for an impressive dinner party dish or a weeknight meal, Tuscan salmon is sure to please. This creamy dish is tasty, bursting with flavor, yet easy enough to make in no time at all.

Creamy Tuscan Salmon in a cast iron skillet with tomatoes and spinach.

Tuscan Salmon Recipe

If you’re looking for a delicious and nutritious dinner, then you should try creamy Tuscan salmon. This simple but flavorful dish can be prepared in just 25 minutes and is packed with amazing health benefits. 

Salmon is one of the best sources of omega-3 fatty acids, which are essential for maintaining good heart health. It’s also one of the richest sources of protein and is known to be low in fat compared to other types of seafood. 

What is Tuscan Salmon?

This is a popular main dish that combines salmon with creamy sauce made from sun-dried tomatoes, various aromatics, spinach, herbs, white wine, and heavy cream – creating a rich flavor that will leave your taste buds wanting more!

The popularity of Tuscan Salmon has skyrocketed recently because it’s simple to make and requires only a few ingredients. It also tastes great with any kind of pasta or rice pilaf, so it works well as a main, entree or side dish.

Why You’ll Love This Creamy Tuscan Salmon Recipe

This Creamy Tuscan Salmon Recipe is a great way to add flavor and nutrition to your dinner table. It’s easy to prepare – You don’t need any fancy equipment or cooking skills because all you have to do is mix together some basic ingredients.

It tastes amazing! – The blend of flavors will leave anyone begging for more. Not only does it taste great, but it’s also packed with nutrients like protein, omega-3 fatty acids, vitamins A and D, iron, magnesium, potassium and zinc – all necessary for a balanced diet!

Plus, you can easily into a full meal by adding roasted potatoes or pasta of your choice, along with some roasted veggies and bread for dipping. Talk about a fast yet gourmet dinner.

Creamy Tuscan Salmon with salmon and cherry tomatoes served over pasta

Ingredients for creamy garlic Tuscan salmon

  • Salmon: Begin by sourcing high-quality salmon fillets, preferably wild-caught, for the best flavor and texture.
  • Oil: Olive oil works wonderfully for pan-frying the salmon.
  • Aromatics: I used onion, garlic, and tomatoes. This brings gives the dish more depth of flavor.
  • Cream: To add that creamy richness, I used heavy cream. It complements the aromatics and salmon perfectly.
  • Spinach: This adds that classic Tuscan taste and adds a good amount of greens, which is a win-win if you ask me.
  • Cheese: I used parmesan in this dish, as the sharp flavor pairs well with the heavy cream.
  • Garnish: a bit of parsley (optional)

How do you pan-sear or fry salmon?

Preheat a non-stick skillet over medium heat. While the pan is heating up, season your salmon fillets with salt and pepper on both sides.

Once the pan has heated up, add a tablespoon of olive oil to the skillet.  Then place your seasoned salmon fillets, skin side down, in the pan. Let your salmon cook for around 4-5 minutes on each side until it’s nicely browned and crispy on the outside.

How to Make Creamy Tuscan Salmon?

  • Season salmon fillets with salt and pepper, then cook in a skillet with olive oil until golden brown.
  • Sauté chopped onion and garlic in the same skillet, tomatoes and cook for 2 minutes.
  • Add spinach and cook until wilted. Pour in broth, simmer until reduced by half, then add heavy cream and simmer until slightly thickened.
  • Stir in Parmesan, parsley, lemon juice, and Italian seasoning. Adjust seasoning if necessary. Return salmon to skillet, spoon sauce over it, and cook until heated through.
  • Serve over pasta, rice, or with crusty bread. Garnish with extra parsley if desired.

Tips for making the best tuscan butter salmon?

  • Be sure to use high quality salmon like Wild Caught for the best flavor.
  • Be sure to simmer the cream sauce on low heat to avoid unwanted separating.
Creamy Tuscan salmon served in a plate with cherry tomatoes and spinach

Tips for shopping for Salmon

Here are some tips on how to choose the best salmon at your local market:

  • Look for a bright red color and firm flesh. If the fish is pale or has soft spots, pass it up–it won’t taste good when cooked.
  • Be wary of any odor coming from your chosen piece of fish; if there’s even a hint of an unpleasant smell (like ammonia), don’t buy it!


How many calories does Tuscan salmon have?

My recipe makes 4 servings and has 582 calories per portion. The final calorie count will vary depending on what sides that you serve with it.

How to store Tuscan salmon?

There are a few simple steps you can follow to make sure your leftovers stay safe and tasty.

Firstly, let the salmon cool down before storing it. When the salmon has cooled, store it in an airtight container, this should stay fresh for around 3-4 days in the fridge if stored properly.

Other recipes to try

Creamy Tuscan Salmon in a cast iron skillet with tomatoes and spinach.

Creamy Tuscan Salmon

Whether you’re looking for an impressive dinner party dish or a weeknight meal, Tuscan salmon is going to rock your world! This creamy dish is tasty, bursting with flavor, yet easy enough to make in no time at all.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 454.7kcal


  • 4 salmon fillets about 6 oz each, skin on or off
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 18 ounces  cherry tomatoes or 1/2 cup chopped sun dried tomatoes
  • 1 1/2 cups baby spinach
  • 1/4 cup white wine (optional)
  • 1/2 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon juice (optional)


  • Pat the salmon fillets dry with a paper towel and season both sides with salt and freshly ground black pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down if using skin-on fillets, and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer the salmon to a plate and set aside.
  • In the same skillet, add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
  • Stir in the chopped sun-dried tomatoes (or cherry tomatoes), and cook for another 2 minutes to soften and release their flavors.
  • Add the baby spinach to the skillet, and cook for 1-2 minutes until wilted.
  • If using white wine, pour it into the skillet, and let it reduce by half, about 2 minutes. If not using wine, proceed to the next step.
  • Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook for 2-3 minutes, until the broth has reduced by half.
  • Add the heavy cream to the skillet, stirring to combine. Simmer the sauce for 4-5 minutes, or until it thickens slightly.
  • Stir in the grated Parmesan cheese, allowing it to melt into the sauce.
  • Add the chopped parsley, lemon juice (if using), and Italian seasoning. Stir to combine and adjust the seasoning with salt and pepper if necessary.
  • Return the cooked salmon fillets to the skillet, nestling them into the sauce. Spoon some sauce over the salmon and cook for another 2-3 minutes, or until the salmon is heated through.
  • Serve the Tuscan salmon over pasta, rice, or with crusty bread to soak up the delicious sun-dried tomato sauce. Garnish with additional chopped parsley, if desired.


  • Be sure to use high quality salmon like Wild Caught for the best flavor.
  • Be sure to simmer the cream sauce on low heat to avoid unwanted separating.
  • To enhance the flavor of the salmon, you can marinate it for 30 minutes in olive oil and your favorite herbs.
  • Substitute ingredients to fit your diet. Instead of using heavy cream, you can use Greek yogurt, half-and-half or even cashew cream.
  • Another healthy way to mix it up is to add kale or a baby lettuce mix in place of spinach.


Calories: 454.7kcal | Carbohydrates: 17.7g | Protein: 18.3g | Fat: 36.3g | Saturated Fat: 17.4g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 12.7g | Trans Fat: 0.01g | Cholesterol: 106.6mg | Sodium: 286.3mg | Potassium: 948.7mg | Fiber: 3.5g | Sugar: 8.9g | Vitamin A: 2515.5IU | Vitamin C: 31.1mg | Calcium: 212.5mg | Iron: 2.8mg

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