Tuscan Salmon – Jo Cooks

This Tuscan Salmon will be your new go-to for a quick 30 minute meal, showcasing perfectly cooked salmon in a lush sauce of garlic, sun-dried tomatoes, and a hint of chili. It’s a dish that balances robust flavors and delicate textures, perfect for making any dinner feel special.

Easy Tuscan Salmon

Alright, my friends, today I’ve got a real treat for you: my Tuscan Salmon recipe. This dish is a game changer! It’s the perfect blend of creamy, tangy, and just a touch of heat, all wrapped around succulent salmon fillets. And the best part? It’s ready in just 30 minutes, making it perfect for a busy weeknight or a special weekend dinner.

• Salmon Fillets: I used fresh salmon fillets that are about 6 ounces each. If you can’t find fresh fillets, unthawed frozen ones will work great. I used sockeye salmon but use whichever type of salmon you prefer. Try Atlantic salmon or pink salmon if you prefer.
• Salt and Pepper: To taste.
• Olive Oil: Some good quality olive oil is best or you can use the oil that the sun dried tomatoes come in.
• Garlic: Use as much or as little as you like. Fresh is best, but if you don’t have any, garlic powder will work as well.
• Sun-Dried Tomatoes: Add a tangy, intense flavor. Roasted red peppers are a good alternative.
• Cherry Tomatoes: These add freshness and a slight sweetness to balance the sauce. Grape tomatoes are a great substitute.
• Baby Spinach: Adds color and a mild, earthy taste. Kale or arugula are great substitutes for a different flavor.
• Heavy Cream: Creates the sauce’s rich, creamy texture. Use half-and-half or a milk and flour mixture for a lighter version.
• Parmesan Cheese: Provides nutty, salty depth to the sauce. Grated Asiago or Pecorino Romano can be used instead.
• Red Chili Flakes: For a little heat, use as much or as little as you wish.
• Lemon (Zest and Juice): Cuts through the richness with a bright, citrusy note.
• Fresh Basil and Parsley: Add bursts of freshness and color.

Alright, let me walk you through this Tuscan Salmon recipe. It’s seriously easy, and the end result is absolutely stunning – you’re going to love it!

First things first, grab those salmon fillets and season them well with salt and pepper. Now, heat up some olive oil in a large skillet over medium-high heat. Once it’s hot, place the salmon in, skin-side down. We’re aiming for a crispy skin, so let it sizzle for about 4-5 minutes. Then, flip it over and cook for another 3-4 minutes. You want it cooked through but still tender inside. Once done, set the salmon aside on a plate.

In the same skillet, add a bit more olive oil if needed. Toss in the minced garlic and give it a moment until it’s fragrant. Now, add the sun-dried and cherry tomatoes. Sauté them for a couple of minutes.

Next, throw in the baby spinach. It wilts super quickly and adds a lovely green color to the dish. Add the grated Parmesan cheese and red chili flakes too. Give everything a good stir and let it simmer for a few minutes. Now add the lemon zest and juice for a zesty kick and stir it into the sauce.

Nestle those salmon fillets gently into the sauce. Let them simmer for a couple of minutes, just to reheat. Finally, sprinkle with some fresh basil and parsley and it’s ready to be served.

Storage

Let the salmon cool down to room temperature, then place it in an airtight container; it will stay fresh in the fridge for up to 3 days or up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the refrigerator and gently reheat it on the stove over low heat to help maintain the texture and flavor of the dish.

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Tuscan Salmon

Prep 15 minutes minutes

Cook 15 minutes minutes

Total 30 minutes minutes

This Tuscan Salmon recipe features tender salmon fillets cooked to perfection, nestled in a creamy sauce with sun-dried and cherry tomatoes, garlic, and a mix of spinach and herbs.

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Season each salmon fillet with salt and pepper.

• In a large skillet, heat the olive oil over medium-high heat. Place the salmon fillets skin-side-down and cook for 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes, or until salmon is cooked through but still tender in the center. Transfer the salmon to a plate and set aside.

• In the same skillet, add more olive oil if necessary and sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Add the sun-dried tomatoes and cherry tomatoes to the skillet. Sauté for 2-3 minutes until the tomatoes begin to soften.

• Add the baby spinach and stir until it’s wilted. Pour in the heavy cream, grated Parmesan cheese, and red chili flakes (if using). Stir and allow the sauce to simmer for 2-3 minutes. Add the lemon zest and lemon juice, then stir to combine.

• Return the salmon fillets to the skillet, nestling them into the sauce. Allow them to simmer in the sauce for a couple of minutes to heat through.

• Sprinkle the chopped basil and parsley over the salmon and sauce. Serve the Tuscan salmon hot, ensuring each plate gets a generous serving of the spinach and sun-dried tomato sauce.

Notes

1. Pat the Salmon Dry: Before seasoning and cooking, make sure to pat your salmon fillets dry with a paper towel. Removing excess moisture helps to achieve a much better sear and crispier skin.
2. Adjusting Spice Levels: The red chili flakes add a bit of heat to the dish. Feel free to adjust the amount according to your spice preference.
3. Sauce Consistency: If the sauce is too thick, you can thin it out with a little extra cream or some broth. If it’s too thin, let it simmer for a few more minutes to reduce.
4. Herb Freshness: Add the fresh basil and parsley just before serving to preserve their vibrant color and fresh flavor.
5. Leftovers Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.

Nutrition Information

Serving: 1servingCalories: 591kcal (30%)Carbohydrates: 10g (3%)Protein: 42g (84%)Fat: 43g (66%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 169mg (56%)Sodium: 329mg (14%)Potassium: 1404mg (40%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 4178IU (84%)Vitamin C: 29mg (35%)Calcium: 260mg (26%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.