Tuscan Salmon with Parmesan Cream Sauce Recipe

Introduction

Tuscan Salmon with Parmesan Cream Sauce offers a rich and flavorful way to enjoy fresh salmon. This dish combines tender fish with a creamy sauce infused with garlic, sun-dried tomatoes, and spinach, making it perfect for an elegant weeknight dinner.

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 4 pieces salmon fillet
• Salt and pepper
• 2 cloves garlic
• 3-4 sun-dried tomatoes (packed in oil, sliced)
• 125ml (1/2 cup) dry white wine
• 250ml (1 cup) double/heavy cream
• 50g (1/2 cup) Parmesan cheese
• 30g (1 cup) fresh spinach

Instructions

1. Step 1: Pat the salmon dry with a paper towel to remove excess moisture. Season both sides with salt and pepper. Heat the olive oil and butter together in a frying pan over medium-high heat. Sear the salmon starting with the skin side up until golden and the skin is crispy, about 6-7 minutes. The salmon will not be fully cooked at this point. Remove from the pan and set aside on a plate.
2. Step 2: In the same pan, add the garlic and sliced sun-dried tomatoes. Sauté gently over very low heat for about 30 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for about 5 minutes until the liquid reduces by half.
3. Step 3: Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce is smooth. Add the fresh spinach and return the salmon to the pan. Let everything simmer gently over low heat for 5 minutes, allowing the salmon to finish cooking and the flavors to meld. Taste the sauce and season with salt if needed.
4. Step 4: Serve the salmon topped with the creamy Parmesan sauce, spooning extra sauce from the pan over each fillet.

Tips & Variations

• For a lighter sauce, substitute half the cream with milk or use crème fraîche.
• Try adding a pinch of chili flakes with the garlic for a subtle spicy kick.
• Use fresh sun-dried tomatoes for more texture, or substitute with roasted red peppers if unavailable.
• If you prefer crispier salmon skin, dry the skin thoroughly before cooking and avoid moving the fillet while searing.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid curdling the sauce or drying out the fish. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat it dry before cooking to ensure even searing and prevent excess moisture.

What can I serve with Tuscan Salmon?

This dish pairs wonderfully with crusty bread, steamed rice, or a light pasta to soak up the creamy Parmesan sauce.

Tuscan Salmon with Parmesan Cream Sauce Recipe

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★★★★★

4.7 from 76 reviews

A delicious and creamy Tuscan Salmon recipe featuring pan-seared salmon fillets in a rich Parmesan cream sauce with garlic, sun-dried tomatoes, spinach, and white wine. Perfect for a flavorful and elegant meal ready in under 30 minutes.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 4 pieces salmon fillet
• Salt and pepper, to taste

Cooking Fats

• 1 tbsp butter
• 1 tbsp olive oil

Sauce Ingredients

• 2 cloves garlic, minced
• 3–4 sun-dried tomatoes (packed in oil, sliced)
• 125ml (1/2 cup) dry white wine
• 250ml (1 cup) double/heavy cream
• 50g (1/2 cup) Parmesan cheese, grated
• 30g (1 cup) fresh spinach

Instructions

1. Prepare and Sear the Salmon: Pat the salmon fillets dry thoroughly with a paper towel to remove any excess moisture. Season both sides evenly with salt and pepper. Heat the olive oil and butter together in a frying pan over medium-high heat. Once hot, place the salmon in the pan starting with the skin side up and sear until the salmon is golden and the skin side turns crispy, about 6 to 7 minutes. The salmon does not need to be fully cooked through at this point. Remove the salmon and set it aside on a plate.
2. Sauté Garlic and Sun-Dried Tomatoes: Using the same pan, add the minced garlic and sliced sun-dried tomatoes, and sauté on very low heat for about 30 seconds to release the flavors without burning the garlic.
3. Deglaze with White Wine: Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow it to simmer gently for about 5 minutes, or until the wine has reduced by half, concentrating the flavors.
4. Create the Cream Sauce: Stir in the heavy cream and grated Parmesan cheese into the pan. Continue stirring until the cheese melts completely and is incorporated smoothly into the sauce.
5. Add Spinach and Reintroduce Salmon: Add the fresh spinach leaves into the sauce and stir gently until they begin to wilt. Return the seared salmon fillets back into the pan, nestling them into the sauce. Let everything simmer together on low heat for an additional 5 minutes to finish cooking the salmon and blend the flavors.
6. Season and Serve: Taste the sauce and adjust seasoning with salt if needed. Serve the warm Tuscan salmon immediately, spooning the rich Parmesan cream sauce generously over the fillets.

Notes

• Use fresh spinach for best flavor and texture, but baby spinach or other greens can be substituted.
• Dry white wine is essential here to add acidity and depth; use something like Sauvignon Blanc or Pinot Grigio.
• Make sure not to overcook the salmon during searing to keep it moist and tender.
• Sun-dried tomatoes packed in oil provide more flavor and moisture than dry-packed versions.
• This dish pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up the cream sauce.
• For a lower calorie version, substitute heavy cream with half-and-half or a light cream, though the sauce will be less rich.

Keywords: Tuscan salmon, Parmesan cream sauce, pan-seared salmon, creamy salmon recipe, Italian salmon dinner, sun-dried tomatoes, spinach, easy salmon recipe