Tuscan Salmon

Tuscan Salmon is a rich, creamy, and elegant dish made with seared salmon fillets simmered in a luscious garlic-Parmesan cream sauce with cherry tomatoes, spinach, and fresh basil. This simple yet flavorful recipe comes together quickly and brings a delightful Italian twist to your weeknight dinners or special occasions.

Why You’ll Love This Recipe

• Quick and easy to prepare in under 30 minutes

• Creamy, savory sauce packed with garlic, Parmesan, and fresh vegetables

• Perfect balance of protein, healthy fats, and greens

• A crowd-pleaser that feels restaurant-quality at home

• Pairs wonderfully with rice or pasta for a complete meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 salmon fillets with skin (about 125g each)

• 45 ml olive oil (3 tablespoons)

• 4 large garlic cloves

• 300 g cocktail or cherry tomatoes

• 200 g fresh spinach leaves

• 15 g salted butter

• 500 ml heavy cream

• 80 g grated Parmesan cheese

• 10 fresh basil leaves, roughly chopped

• Fine salt

• Ground black pepper

• Fleur de sel (for finishing)

Directions

1. Prep the tomatoes and salmon:
   Slice the cherry tomatoes in half and set aside. Season the salmon fillets lightly with fine salt and pepper.

2. Sear the salmon:
   In a large skillet, heat 2 tablespoons (30 ml) of olive oil over high heat. Place the salmon fillets skin-side up and sear for 1 minute. Flip and sear the skin side for 1 more minute. (This is to brown the outside—not to cook the salmon through.) Remove the salmon from the skillet and set aside.

3. Sauté the aromatics:
   Peel and crush the garlic cloves. Lower the heat to medium, add the butter to the same skillet, and scrape the browned bits from the bottom. Add the garlic and sauté for about 1 minute, just until lightly golden.

4. Cook the vegetables:
   Add the halved tomatoes to the skillet along with the remaining 1 tablespoon (15 ml) olive oil. Season with fleur de sel and pepper. Stir well, then add the spinach and cook for about 2 minutes, until wilted.

5. Make the Tuscan sauce:
   Pour in the cream and stir in the grated Parmesan and chopped basil. Let the sauce heat gently over low heat until it begins to simmer. Taste and adjust seasoning with more salt and pepper if needed.

6. Simmer the salmon:
   Return the salmon fillets to the skillet, nestling them into the sauce. Simmer on low for 8–10 minutes, until the salmon is fully cooked and tender.

7. Serve:
   Serve hot, spooning the creamy Tuscan sauce over the salmon. Ideal with rice, rigatoni, or tagliatelle.

Servings and timing

• Servings: 6

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

• Use sun-dried tomatoes instead of cherry tomatoes for deeper flavor

• Add a pinch of chili flakes for gentle heat

• Replace salmon with chicken breast or shrimp

• Stir in mushrooms or zucchini for extra vegetables

• Use light cream or half-and-half for a lighter version

• Garnish with lemon zest or a squeeze of lemon juice before serving

• Add white wine (about 1/4 cup) to the sauce for extra depth

• Swap basil for fresh parsley or thyme if preferred

• Use lactose-free cream for a dairy-sensitive adaptation

• Serve over mashed potatoes or cauliflower purée for a comfort food twist

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat in a covered pan to avoid overcooking the salmon and breaking the sauce. If reheating from cold, let the dish sit at room temperature for about 1 hour before warming. Avoid microwaving if possible, as it may cause the cream sauce to separate.

FAQs

Can I use frozen salmon fillets?

Yes, but thaw them completely and pat dry before cooking to ensure a good sear.

Can I make this dish ahead of time?

Yes. Prepare the sauce and sear the salmon ahead. Store them separately in the fridge and reheat gently before serving.

What type of cream should I use?

Heavy cream works best for a rich and stable sauce. You can substitute with light cream, but the texture may be thinner.

Can I substitute Parmesan cheese?

Yes, but use a hard, aged cheese like Pecorino Romano for best results.

Is it okay to remove the skin from the salmon?

Yes, if you prefer skinless salmon, you can remove it before or after searing.

What’s the best pasta to serve with this?

Tagliatelle, fettuccine, or rigatoni hold the sauce beautifully.

Can I make it spicy?

Absolutely. Add chili flakes or a touch of cayenne to the sauce while simmering.

Can I freeze this dish?

It’s not recommended. The cream sauce may separate when thawed and reheated.

What vegetables can I substitute for spinach?

Kale, arugula, or Swiss chard are great alternatives.

How do I know the salmon is cooked?

The flesh should be opaque and flake easily with a fork, but still moist.

Conclusion

Tuscan Salmon is a perfect harmony of creamy, garlicky goodness and fresh Mediterranean flavors. Whether you’re hosting guests or cooking for your family, this simple dish brings a taste of elegance to the table with minimal effort. Serve it over pasta or rice for a complete and comforting meal that’s sure to impress.

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