Tuscan Salmon Recipe
This creamy tuscan salmon is a big hit in the house.
This salmon recipe is made with garlic, sun-dried tomatoes, spinach in a creamy sauce, flavored with lemon juice and white wine.
The sauce is great with just about anything: plain pasta or rice. It’s also great with bread, to soak up the cream sauce!
The recipe calls for spinach, so this is essentially an easy and healthy one pot recipe for busy weeknights.
How to Make Creamy Garlic Tuscan Salmon?
As the name suggests, this recipe calls for simple ingredients below:
- Salmon fillets
- White wine
- Heavy whipping cream
- Sun-dried tomatoes
- Salt, pepper and cayenne pepper
- Lemon juice
To make Tuscan butter salmon, first, you heat up a skillet with a bit of butter.
Pan sear the salmon with skin side down first, then flip over to pan sear the surface until they turn brown on the surface (the salmon is not completely cooked at this point).
Remove the salmon from the skillet and set aside.
Add some garlic and sauté in the pan, before adding cooking wine, heavy whipping cream and sun-dried tomatoes.
Turn the heat to simmer and add the salmon back. Season with salt and cayenne pepper.
Add the spinach and lemon juice. As soon as the spinach wilts and the salmon is cooked through on the inside, turn off the heat and serve immediately.
What Is the Substitute for White Wine?
If you can’t take alcohol or do not have alcohol at home, you may substitute with plain water.
How Many Calories per Serving?
This recipe is 212 calories per serving.
What Dishes to Serve with This Recipe?
Serve Tuscan salmon with plain pasta, focaccia bread or rice. For a healthy Italian meal and easy weeknight dinner, I recommend the following recipes.
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- 1 lb (500 grams) salmon fillets (cut into 3 pieces)
- Salt and black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic (peeled and minced)
- 1/2 cup white wine
- 1/2 cup heavy whipping cream
- 1/2 cup sun-dried tomatoes in oil (cut into pieces)
- 1/4 teaspoon salt or to taste
- 3 dashes cayenne pepper
- 1 cup baby spinach
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley or Italian basil
- Pat dry the salmon with paper towels. Season with salt and black pepper.
- Heat up a skillet on high heat, melt the butter. Pan sear the salmon fillets, skin side down, first. Flip the salmon over and pan sear until they are brown on the surface (the inside might not be cooked at this point). Remove the salmon from the skillet and set aside.
- Turn the heat to low on the skillet, add and sauté the garlic. Add the cooking wine, heavy whipping cream and sun-dried tomatoes. Turn the heat to the lowest to simmer.
- Add the salmon back. Season the sauce with salt and cayenne pepper.
- Add the spinach and lemon juice. As soon as the spinach wilts and the salmon is cooked through on the inside, turn off the heat, garnish with chopped parsley (or Italian basil) and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.