What is creamy Tuscan salmon made of?

Creamy Tuscan salmon is made with fresh salmon fillets, garlic, sun-dried tomatoes, spinach, heavy cream, and Parmesan cheese. The combination creates a rich, savory sauce that perfectly complements the seared salmon. You can also customize it with herbs or a splash of white wine for added depth.

Can I use fresh or frozen salmon for this recipe?

Yes, both fresh and frozen salmon work well. If using frozen, make sure to thaw it fully in the refrigerator overnight and pat it dry before searing. This ensures the salmon browns beautifully and the sauce doesn’t get watered down.

What sides pair well with Tuscan salmon?

Great side dishes include crusty bread, creamy mashed potatoes, lemon rice, and pasta. You can also serve it with a light salad or roasted vegetables to balance the richness. Try pairing it with Greek Lemon Rice or Garlic Butter Bread Rolls for a complete meal.

How do you thicken creamy sauce without flour?

You can thicken your Tuscan cream sauce by simmering it gently to reduce the liquid. Adding more Parmesan cheese or a small spoon of cream cheese can also help. Avoid boiling, and use heavy cream for the richest, most stable consistency.

Creamy Tuscan Salmon – 5 Secrets for a Rich, Easy Dinner

Ingredients

Scale

4 salmon fillets (skinless, about 6 oz each)
1 tablespoon olive oil
3 cloves garlic, minced
1 small shallot, finely chopped
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2 cups baby spinach
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 tablespoon butter (optional for extra richness)
Juice of ½ lemon (optional for brightness)

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Instructions

Pat salmon fillets dry and season with salt, pepper, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden. Remove and set aside.
In the same skillet, sauté garlic and shallot until fragrant.
Add sun-dried tomatoes and cook for another minute.
Stir in heavy cream and Parmesan, letting it simmer until slightly thickened.
Add spinach and let it wilt into the sauce.
Return salmon to the pan and simmer gently for 3–5 minutes.
Optional: Add a squeeze of lemon or a tablespoon of butter for added richness.
Serve hot with bread, rice, or pasta.

Notes

For dairy-free, use coconut cream and nutritional yeast.
To thicken without flour, simmer longer or add more Parmesan.
Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk.

Author: Paula
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American
Diet: Gluten Free