This perfectly cooked Creamy Garlic Tuscan Salmon with Spinach is easy to make in only one pan. Pan-seared salmon, creamy garlic white sauce, spinach, and fresh basil make up this luscious dinner option that your whole family will love.Jump to Recipe
This Creamy Garlic Tuscan Salmon with Spinach will make you feel like you’re on a European vacation in your own kitchen! Flaky and succulent salmon fillets are pan-seared to perfection before being covered in a creamy, sun-dried tomato and garlic white sauce. Plate it with fresh basil, cooked spinach, and mashed potatoes for a filling and elegant dinner.
It’s hard to believe that this recipe is so quick and easy! In minutes, you’ll have perfectly cooked salmon and the white sauce with spinach. Plus, the simple ingredients are all cooked in the same pan so you don’t have to stress over cleanup.
Creamy sauce for salmon
A simple white sauce made with heavy cream, sun-dried tomatoes, and vegetable broth provides so many extra luscious flavors in this salmon dish. It’s easy to put together and made in the same pan as the salmon, meaning there’s no cleanup in between cooking.
Have fun with this meal and mix and match as you wish. The creamy sauce can be made dairy-free or without cream, and can be enhanced using a few simple ingredient substitutions. I’ve included a variety of options you can play with below.
Tuscan salmon ingredients and substitutions
- Salmon fillets – The fillets should look moist and not have any blemishes, like brown spots. Try to buy fresh salmon if you can!
- Seasonings – Each fillet has a simple seasoning of smoked paprika and salt.
- Creamy sauce – This velvety smooth white sauce is made in one pan using simple ingredients. The heavy cream base can be swapped for milk or dairy-free coconut cream and you can use white wine instead of vegetable broth. Feel free to add in some Italian seasonings and lemon juice for freshness.
- Spinach – To give this dish a bit of color and extra nutrients. Kale would make a great substitute if you don’t have spinach.
- Basil – For a finishing touch.
How to make creamy Tuscan salmon
- Season and pan sear the salmon: Season each fillet with smoked paprika and salt. Heat some oil in a pan and when it’s hot, cook the fish skin side down. When it’s golden brown, flip it. Set it aside when it’s done.
- Make the creamy white sauce: Add the sun-dried tomato oil and garlic to the same pan you used for the salmon. Next, stir in the sun-dried tomatoes, broth, and cream and salt.
- Add the spinach and assemble: Reduce the heat and add the spinach to the sauce after a few minutes. When it wilts, return the salmon back into the pan and cook until everything is heated through. Plate each fillet with extra sauce and fresh basil and enjoy!
How to pan-sear salmon
To pan-sear salmon perfectly every time, let the fish come down to room temperature and pat the raw fillets dry using paper towels. Don’t add the seasonings until right before the fish hits the pan. If it sits too long, the salt could draw out the moisture (we need that for juicy, tender salmon!).
Place the salmon skin-side down in the pan to start and press it down using a spatula. According to Bon Appetit, this added pressure allows the delicate fish to cook evenly and prevents either end from curling up.
What to serve with Tuscan salmon
Tuscan salmon is so delicious on its own or over a bed of grains or mash. Plate each salmon fillet over a bed of creamy cauliflower mash, pasta noodles, mashed potatoes, or rice for a well-rounded dinner.
I love the white sauce in this recipe with salmon but you can use it for almost anything! Make this recipe with another kind of fish or use skinless, boneless chicken breasts instead. Dress long pasta noodles in the sauce with pan-seared scallops, baked asparagus, parmesan cheese, and basil on top.
Storing and reheating
The leftover salmon can be stored in an airtight container in the fridge for about 3 days. It can be kept in the same container or separate from the sauce.
To reheat, heat the salmon with sauce in a skillet over medium heat until it’s warmed through.
More savory salmon recipes
You’re going to want to try these delectable salmon recipes the next time you’re craving something fresh, savory, and light:
If you give this Creamy Garlic Tuscan Salmon with Spinach a try, let me know what you think. Leave a comment and don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
Creamy Garlic Tuscan Salmon with Spinach
- 1 lb salmon fillets cut into 4 fillets
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp kosher salt
- 6 cloves garlic minced
- ½ tsp kosher salt
- 1 tbsp sun-dried tomato oil
- ¼ cup sun-dried tomatoes roughly chopped
- 5 oz baby spinach fresh
- ¼ cup vegetable broth
- 1 cup heavy cream sub out with coconut cream or dairy-free creamer
- ¼ cup basil finely chopped
- Pat the salmon dry with a paper towel. Cut into 4 equal filets. Season with smoked paprika and salt.
- Heat a large non-stick pan over medium heat. Add the oil and heat until shimmering. Place the fish skin-side down in the pan and cook until nicely golden brown (about 5 minutes). Flip and cook for another 2 minutes on the flesh side. Use a spatula and press the fish down so it contacts the heat on all flesh parts.
- Remove the fish from the pan and set it aside.
- Using the same pan, add the sun-dried tomato oil and garlic. Sauté for 1 minute on medium heat.
- Add chopped sun-dried tomatoes to the pan. Pour in the broth and heavy cream and stir well. Season with salt. Using a wooden spoon to scrape anything that stuck to the bottom of the pan, those are flavors. Reduce the heat to low and cook stirring for 2 minutes.
- Add the spinach and let it wilt for about 5 minutes to let the sauce thicken.
- Carefully return the cooked salmon back to the pan, nestling it into the sauce, and cook until heated (about 1 minute). Sprinkle with fresh basil.
- Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates. Serve on top of cauliflower mash, mashed potatoes, or rice.
- Pour the sauce on top of the fish and enjoy while hot.