Tender and flaky salmon filets with flavorful sun-dried tomatoes and spinach are cooked in a decadent and robust cream sauce that will have everyone asking for seconds!
❤️ Why You’ll Love this Easy Salmon Recipe
- Restaurant quality salmon that's easy to make
- Only uses a handful of ingredients
- Great for last minute dinner, made in under 20 minutes
- Family friendly
Salmon is one of the most popular types of fish all over the world. One of the reasons it's loved so much, is because it's so healthy and super versatile. From grilling, smoking, baking or pan searing it, even the most novice cooks can make an impressive and tasty salmon dinner in a matter of minutes.
But if you’re looking for a really lovely way to cook this amazing fish, give this mouth-watering recipe a try. Salmon filets are pan seared to golden perfection then smothered in a rich and decadent sun-dried tomato cream sauce with fresh spinach.
The thing that takes the flavors of this sauce over the top is the addition of sundried tomatoes. I use them with this Slow Cooker Tuscan Chicken that has a sauce with similar flavors, and it has been a HUGE hit.
Sun-dried tomatoes are easily found in most any grocery stores near the produce aisle, though you may sometimes find them near the jarred olives or dried herbs section. When buying them, you really want to look at the list of ingredients on the jar.
The best sun-dried tomatoes are packed in olive oil. The oil has SO much flavor, it can be used to sauté meat or veggies, used to make vinaigrette or used in other recipes.
What’s in Creamy Tuscan Salmon
- Fresh salmon
- Heavy cream
- Sun-dried tomatoes
- Parmesan cheese
- White wine
- Sun-dried tomato oil
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Large nonstick skillet
- Instant read thermometer
- Measuring cups
- Measuring spoons
- Thin spatula
- Large kitchen spoon
How to Make Creamy Tuscan Salmon
Add the sun-dried tomato oil and butter to a large skillet and heat to medium.
Tip: I love using the oil that the sun-dried tomatoes are packed in. There is so much great flavor in it that you can infuse into your salmon. Always save your leftover (unused/uncooked) oil in the fridge for future recipes.
Add in the salmon, skin side up. I happen to use a skinless filet for mine. Sear the salmon for a few minutes, then carefully flip the salmon over and cook for a few more minutes.
Tip: If you baste the salmon with the oil/butter mixture as it's cooking, it will give it extra flavor and keep it moist.
Remove the salmon and set it aside. Add in the sun-dried tomatoes and sauté for 1 minute.
Add in the garlic and sauté for about 15 seconds. Deglaze the pan with the white wine and allow it to reduce slightly.
Then add in the heavy cream, parmesan cheese, salt and pepper.
Tip: At this point in making the sauce, you don't want to walk away because when cooking dairy over direct heat, it can scald.
Simmer for 3-4 minutes or until thickened, then stir in the spinach.
Tip: If you want to use frozen spinach, you can. Just make sure you thaw it and squeeze out as much of the water as you can before adding it to this sauce.
Once the spinach has wilted, add the salmon back in and allow to finish cooking until it reaches an internal temperature of at least 145°F when checked with a thermometer.
Serve with the creamy sauce over the top.
Tuscan Salmon Recipe Variations and Add-ins
Bacon: If you're a bacon lover, then you'll love the addition of chopped, crispy bacon or pancetta. Using a little bacon grease when searing the salmon is a great way to add some of those smoky flavors of bacon everyone loves.
Veggies: One of the great things about this dish is you can easily make it your own by adding your favorite veggie. Sauteed mushrooms, caramelized red onions or roasted red peppers all make great additions.
Tomatoes: If you prefer to use vine ripe tomatoes instead of sun-dried tomatoes, I suggest using cherry or diced roma tomatoes. Cut them in half and squeeze out some of the seeds and juice so you don't end up with a runny sauce.
What is the Best Flavor for Salmon? What Should I Season Salmon With?
How you season salmon will greatly depend on what type of dish you're preparing. Cajun seasoning and blackened seasoning are always a wonderful paired with salmon. But you can keep it as simple as a little salt, pepper or even lemon pepper seasoning. Salmon truly goes well with most any seasoning you prefer.
What to Serve with this Creamy Tuscan Salmon Recipe?
Salmon served with this creamy Tuscan sauce is fairly rich. It pairs really well with simple side salad or any of these easy green veggie side dishes:
- Shredded Brussels Sprouts
- Creamed Spinach
- Grilled Broccolini
- Green Beans Almondine
- Air Fryer Brussels Sprouts
What Sauce Goes with Salmon?
Salmon is so flavorful just seasoned and cooked but nothing beats a really tasty sauce to kick things up notch. You can use just about any of your favorite low carb sauces.
An easy alfredo sauce, creamy dill sauce, just topped with a little garlic-herb compound butter or this homemade pesto sauce, not only gives salmon additional flavor, but it also makes a gorgeous and impressive presentation that will rival any restaurant salmon.
Is Salmon Keto Friendly? Is Salmon High in Carbs?
If there is a such thing as the poster fish of Keto, it would be salmon. Salmon is a great source of protein, has zero carbs, and is loaded with healthy fats!
Not only that, but salmon is loaded with omega 3 fatty acids, B vitamins, potassium and niacin. All of these things are linked to numerous health benefits that you can read about on Healthline. If you're on Keto or any type of low carb diet, salmon is delicious and super satisfying meal that you'll want to add to your regular meal planning.
More Keto Salmon Recipes
- Bang Bang Salmon Cakes
- Spinach Artichoke Stuffed Salmon
- Baked Salmon with Creamy Dill Sauce
- Smoked Salmon Cucumber Bites
- Asian Glazed Salmon
- Cajun Salmon Alfredo
- Easy Salmon Piccata with Spinach
FREE 20 EASY KETO RECIPES EBOOK
Creamy Tuscan Salmon
- 6 pieces of fresh salmon, 4 ounces each
- 3 cups fresh baby spinach
- 1 ½ cups heavy cream
- ⅔ cup sun-dried tomatoes, in oil (oil reserved)
- ½ cup parmesan cheese, grated
- 5 garlic cloves, minced
- ¼ cup white wine, (I used Pinot Grigio)
- 2 tablespoons reserved sun-dried tomato oil
- 1 tablespoon butter
- 1 tablespoon fresh basil, chopped
- salt and pepper to taste
- Add the sun-dried tomato oil and butter to a large skillet and heat to medium.
- Add in the salmon, skin side up. I happen to use a skinless filet for mine. Sear the salmon for a few minutes, then carefully flip the salmon over and cook for a few more minutes.
- Remove the salmon and set it aside. Add in the sun-dried tomatoes and sauté for 1 minute.
- Add in the garlic and sauté for about 15 seconds. Deglaze the pan with the white wine and allow it to reduce slightly.
- Then add in the heavy cream, parmesan cheese, salt and pepper. Simmer for 3-4 minutes or until thickened, then stir in the spinach.
- Once the spinach has wilted, add the salmon back in and allow to finish cooking until it reaches an internal temperature of at least 145°F when checked with a thermometer.
- Serve with the creamy sauce over the top.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.