Tuscan salmon with creamy spinach

This Tuscan salmon recipe brings rich creamy flavors and vibrant textures to your weeknight cooking without fuss. It delivers a restaurant-quality dish using simple ingredients that often sit quietly in your kitchen. The luscious sauce and crispy skin make it a reliable crowd-pleaser when you want something impressive but easy.

I made this after grabbing ingredients on a whim and it quickly became a favorite for quick dinners when I wanted something a bit special without spending hours cooking.

Ingredients

• Salmon fillets with skin on: help keep the fish moist and create a crispy base when seared pick fresh fillets with firm flesh and bright skin for best results
• Olive oil: lends heart-healthy fats and enhances skillet cooking by preventing sticking choose extra virgin for quality and flavor
• Butter: adds richness to the sauce and helps marinate the aromatics use unsalted so you control the saltiness of the dish
• Garlic and shallot: provide a fragrant foundation fresh and firm cloves and bulbs give the best aroma
• Sun-dried tomatoes: pack a punch of concentrated umami and sweetness oil-packed varieties tend to be more tender and easier to chop finely
• Fresh spinach: offers a slightly bitter note that balances the cream use vibrant green leaves without yellowing or wilting
• Heavy cream: brings silkiness to the sauce and helps blend flavors
• Parmesan cheese: adds a nutty salty finish grate freshly from a wedge for better melting and flavor release
• Dried Italian herbs: give a warm herbaceous touch with flavors from basil oregano and thyme fresh herbs can be used if you prefer a brighter finish
• Fresh lemon juice: cuts through the richness with acidity brightening all elements
• Salt and freshly cracked black pepper: season and enhance all flavors use coarse salt and grind pepper freshly if possible

Instructions

Pat and Season:

Pat salmon fillets dry using paper towels to remove excess moisture. Season both sides generously with salt and freshly cracked pepper. Let rest at room temperature for about 5 minutes so seasoning penetrates and fish cooks evenly.

Sear the Salmon:

Heat olive oil in a skillet over medium-high heat until shimmering. Place the salmon skin side down carefully and do not move it. Cook for 4 to 5 minutes allowing the skin to become crisp and golden brown. Flip gently with a spatula and cook for another 2 to 3 minutes until just cooked through but still moist on the inside. Transfer salmon to a plate and tent loosely with foil to keep warm.

Build the Sauce Base:

Lower the heat to medium in the same skillet used for salmon. Add butter and let it melt evenly. Add minced garlic and finely chopped shallot cooking for 1 to 2 minutes until fragrant and translucent but not browned. This step creates a flavor base without bitterness.

Add Sun-Dried Tomatoes and Spinach:

Stir in chopped sun-dried tomatoes and cook for 1 minute to release their flavor. Add fresh spinach in batches stirring often until wilted roughly 2 to 3 minutes. This adds a fresh texture and vibrant green color to the dish.

Create Creamy Sauce:

Pour in heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese and dried Italian herbs. Allow the sauce to thicken slightly as it simmers for 2 to 3 minutes stirring occasionally to keep the cheese melting smoothly into the sauce.

Finish and Serve:

Add fresh lemon juice then season the sauce carefully with salt and pepper to taste. Return salmon fillets to the pan spooning the sauce over them and letting everything warm together for 1 to 2 minutes. Adjust the seasoning if needed and serve immediately to enjoy crispy skin and creamy sauce contrast.

I love the crisp skin on the salmon paired with the creamy sauce—it reminds me of a trip to Italy when I tasted a similar dish at a coastal trattoria. This meal always brings a little sunshine to the table even when the weather outside is gloomy.

Storage Tips

Cooked salmon is best eaten fresh but will keep in an airtight container in the fridge for up to two days. Reheat gently in a low oven or skillet to avoid drying out. The sauce holds well and can be spooned over rice or pasta for a quick second meal. Do not freeze cooked salmon with cream sauce as texture and flavor can suffer.

Ingredient Swaps

If you don’t have sun-dried tomatoes use chopped roasted red peppers or even cherry tomatoes sautéed down for sweetness. Substitute spinach with kale or Swiss chard for a heartier green but cook a little longer to tenderize. Greek yogurt can replace heavy cream for a lighter sauce but add it off direct heat to prevent curdling.

Serving Ideas

Serve Tuscan salmon over creamy polenta cauliflower mash or buttered linguine to soak up the sauce. A crisp green salad with lemon vinaigrette complements the richness nicely. For casual meals crusty bread on the side invites dipping and rounds out the plate effortlessly.

This Tuscan salmon delivers creamy flavor and crisp skin with minimal effort for an elegant meal any night.

Frequently Asked Recipe Questions

→ What pan is best for searing salmon with skin?

A heavy-bottomed non-stick or stainless steel skillet works best to achieve a crispy salmon skin without sticking or burning.

→ How do I ensure the salmon stays moist inside while getting crispy skin?

Cook the salmon skin-side down over medium-high heat without moving it until crisp, then flip and cook briefly just until done, maintaining juiciness.

→ Can I substitute fresh spinach in this dish?

Yes, baby kale or Swiss chard can be used as alternatives, though fresh spinach wilts most quickly and blends smoothly in the sauce.

→ What is the role of sun-dried tomatoes in the sauce?

Sun-dried tomatoes provide a concentrated, slightly tangy sweetness that complements the richness of the cream and cheese.

→ Can I adjust the seasoning to be less salty or tangy?

Absolutely, you can reduce the salt or lemon juice to suit your taste preferences without affecting the dish’s balance.

→ How long should the sauce be simmered to thicken properly?

Simmering the sauce gently for 2-3 minutes allows it to thicken slightly, creating a creamy texture that coats the salmon well.