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Creamy Tuscan Salmon
Benchi

Creamy Tuscan Salmon

This 30-minute Tuscan Salmon recipe has a rich and creamy sauce made with sun-dried tomatoes, cherry tomatoes, onions, and spinach. Perfect for weeknights or special occasions!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3 filets salmon (about 1 pound total)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • ½ white onion diced
  • ½ cup sun-dried tomatoes in oil
  • ½ cup cherry tomatoes
  • 1 tablespoon minced garlic
  • 1 cup heavy cream
  • ½ cup freshly shredded Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 cup fresh baby spinach

Equipment

  • Large skillet

Method
 

Instructions
  1. Pat the salmon dry with a paper towel. Season both sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon and sear for 3 to 4 minutes per side, until golden brown. (The salmon doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce later.) Remove the salmon and set aside.
  3. In the same pan over medium heat, add onions, sun-dried tomatoes, cherry tomatoes, and garlic and cook for 5 minutes, until fragrant and softened.
  4. Stir in the heavy cream, Parmesan cheese, paprika and Italian seasoning. Reduce heat to low, then stir in the fresh baby spinach and allow the sauce to simmer, until the spinach is wilted. Stir in salt, to taste, if desired. Place the salmon back into the pan and simmer for 5 to 10 minutes until the salmon is cooked through.