Creamy Tuscan Salmon sounds (and looks) fancy, tastes amazing, AND comes together in less than 30 minutes! Every time I make this, it amazes me how something so delicious can be so easy to make. It’s literally THE perfect dish for date night or having friends over.
Whisk together Italian seasoning, garlic powder, and paprika in a shallow bowl.
Season the salmon fillet with salt and black pepper, and then sprinkle on the spice mixture.
Heat a tablespoon of butter over medium-high heat in a large skillet or cast-iron pan. Add the salmon skin-side up to the pan and cook until the fillet looks golden (5-6 minutes depending on the salmon’s thickness). Flip (only flip once) and cook for an additional two more minutes and then transfer the salmon to a plate.
Making the Sauce
Melt another tablespoon of butter in the same pan, then add the minced garlic, fresh tomatoes, spinach, and Italian seasoning. Sauté until the garlic is fragrant, the spinach is wilted, and the tomatoes are just cooked (about 2-3 minutes).
Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom or sides of the skillet. Add cream and Parmesan cheese. Cook over medium heat for 5-7 minutes, frequently stirring until the sauce slightly thickens.
Return the salmon fillets to the skillet and let them heat back up for about 2-3 minutes. Spoon some sauce over salmon.
Remove the creamy Tuscan salmon from the heat and serve with pasta. Garnish with lemon wedges and freshly chopped basil and parsley.
If you can get some fresh salmon from a local seafood market, great! If it takes several days to get salmon to your area, it might be best to opt for frozen wild salmon.
Don’t overcook the salmon! Keep it juicy and tender by cooking your salmon to a perfect medium. Your salmon is ready if the flesh separates easily along the whitish, fatty lines running through the fillet.
Deglazing makes the most delicious sauce. Deglazing is a fancy term for pouring cool liquid into a hot pan, which unsticks all those tasty, toasty brown bits stuck to the bottom of the pan.
Don’t have heavy cream? Simply melt 1/4 cup unsalted butter and slowly whisk in 3/4 cup of whole milk or half-and-half. This would be equivalent to 1 cup of heavy cream.
CAN’T consume heavy cream? This vegan mix of olive oil and soy milk can mimic the function of heavy cream in sauces.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.