Dinner

Tuscan Salmon with Sun-Dried Tomatoes and Creamy Parmesan Sauce Recipe

ByLana Polati October 24, 2025October 24, 2025

Introduction

Tuscan Salmon is a rich and flavorful dish that brings together tender salmon with a creamy, garlicky sauce accented by sun-dried tomatoes and spinach. It’s an elegant yet easy meal perfect for a weeknight dinner or entertaining guests.

A white pan with four pieces of cooked salmon, each topped with a creamy white sauce that has visible chunks of sun-dried tomatoes and fresh green spinach leaves mixed in. The salmon is light orange with a slightly crispy texture, partly submerged in the creamy sauce that has a smooth and slightly thick texture, dotted with specks of black pepper and herbs. The pan is set on a white marbled surface, surrounded by loose green spinach leaves, a garlic bulb, a whole onion, and a white spatula. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
Salt and pepper, to taste
1 pound salmon filet, or four filets
1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 teaspoon Italian seasoning, more to taste
1 cup heavy cream
1/4 cup chicken broth or dry white wine
1/2 cup Parmesan cheese, grated
1–2 cups baby spinach
Fresh parsley, for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Step 3: Place salmon in the skillet, skin side down. Cook for 3 to 5 minutes until golden brown. Flip and cook the other side for about 1 minute. Remove salmon from the skillet and set aside.
Step 4: In the same pan, melt butter and sauté the chopped onion until translucent. Add minced garlic and cook for another minute.
Step 5: Stir in the sun-dried tomatoes and Italian seasoning.
Step 6: Slowly whisk in the chicken broth or white wine, then whisk in the heavy cream and Parmesan cheese. Bring to a simmer and cook a few minutes until the sauce thickens. Season with salt and pepper to taste.
Step 7: Add baby spinach and cook until wilted. Return the salmon to the skillet and spoon the sauce over the top.
Step 8: Serve hot, garnished with fresh parsley or basil if desired.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.
Use fresh tomatoes instead of sun-dried for a milder flavor; reduce cooking time slightly.
Serve over pasta, rice, or crusty bread to soak up the creamy sauce.
Adding a pinch of red pepper flakes can give the sauce a pleasant kick.

Storage

Store leftover Tuscan Salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to prevent the cream sauce from separating. If the sauce thickens too much upon reheating, stir in a splash of cream or broth to loosen it.

How to Serve

This image shows three pieces of cooked salmon in a white pan, covered with a creamy sauce. Each salmon piece is light pink with a slight char and sprinkled black pepper on top, partially covered by a thick, white creamy sauce with visible textures of spinach leaves and red bell pepper pieces. The sauce has a smooth and rich appearance with small green and red bits mixed in. A woman’s hand holds a fork that is lifting one piece of salmon, showing the layers of juicy salmon meat and creamy sauce. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets; just make sure to thaw them completely and pat dry before cooking to achieve a good sear.

Is there a substitute for Parmesan cheese?

You can substitute Pecorino Romano or Asiago cheese, which have similar salty and nutty flavors. For a dairy-free option, nutritional yeast can work, though it will alter the taste.