Creamy Tuscan Salmon

How to make a Creamy Tuscan Salmon.

Ingredients: Serves 4

  • 4 salmon fillets
  • 1 tablespoon (14 g) butter
  • 2 teaspoons (4 g) Italian seasoning
  • 2 teaspoons (6 g) garlic powder
  • 1 teaspoon (2 g) paprika
  • salt
  • pepper

For the Garlic Cream Sauce:

  • 1 tablespoon (14 g) unsalted butter
  • 1 tablespoon minced garlic (about 3-4 cloves)
  • 1 ½ cups (225 g) cherry tomatoes
  • 4 cups (120 g) fresh Spinach
  • 1 teaspoon (2 g) Italian seasoning
  • ¾- 1 cup (250 ml) chicken broth
  • ¾-1 cup (240 g) heavy cream
  • ½ cup (50 g) grated parmesan
  • 2-3 tablespoons basil, chopped
  • lemon wedges, for serving
  • salt to taste


  1. Whisk together Italian seasoning, garlic powder and paprika in a shallow bowl.
  2. Season the salmon fillet with salt and black pepper, and then sprinkle on the spice mixture.
  3. Heat a tablespoon of butter over medium-high heat in a large skillet or cast-iron pan.
  4. Add the salmon skin-side up to the pan and cook until the fillet looks golden (5-6 minutes depending on the salmon’s thickness).
  5. Flip and cook for an additional two more minutes and then transfer the salmon to a plate.

Making the Sauce:

  1. Melt another tablespoon of butter in the same pan, then add the minced garlic, fresh tomatoes, spinach and Italian seasoning.
  2. Sauté until the garlic is fragrant, the spinach is wilted, and the tomatoes are just cooked (about 2-3 minutes).
  3. Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom or sides of the skillet.
  4. Add cream and Parmesan cheese.
  5. Cook over medium heat for 5-7 minutes, frequently stirring until the sauce slightly thickens. 
  6. Return the salmon fillets to the skillet and let them heat back up for about 2-3 minutes.
  7. Spoon some sauce over salmon.
  8.  Remove the creamy Tuscan salmon from the heat and serve with pasta.
  9. Garnish with lemon wedges, freshly chopped basil and parsley.
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