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Creamy Tuscan Salmon Recipe - Restaurant Style Weeknight Dinner

This creamy Tuscan salmon delivers restaurant-quality flavor with minimal effort, featuring tender salmon fillets in a rich garlicky cream sauce with sun-dried tomatoes and fresh spinach. The dish comes together in just 30 minutes, making it perfect for both busy weeknights and special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets (6 oz each), skinless
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped
  • 3 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • Fresh basil for garnish

Method
 

Instructions
  1. Pat the salmon fillets dry with paper towels. Season both sides with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
  2. In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant. Stir in the sun-dried tomatoes and cook for 1 minute to release their flavors.
  3. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Pour in the heavy cream, bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese until melted and sauce thickens slightly. Add lemon juice and adjust seasoning if needed.
  4. Return the salmon fillets to the skillet, spooning the creamy sauce over them. Simmer for 2-3 minutes to heat through. Garnish with fresh basil and serve immediately.

Notes

Choose center-cut fillets of even thickness for consistent cooking. If sauce is too thin, simmer uncovered longer or add cornstarch slurry. Can add mushrooms, artichoke hearts, or roasted red peppers for variation.