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Top down view creamy tuscan salmon.

Creamy Tuscan Salmon

5 from 4 votes
Created by Mariam E.
This Creamy Tuscan Salmon recipe serves up pan fried salmon fillets, covered in a rich and creamy sauce that's loaded with flavor.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine Italian
Servings 4 servings


  • 1 cup heavy cream
  • 1.5 cup vegetable broth low sodium, or water
  • 1 small onion or 1 tsp. onion powder
  • 1/2 cup sundried tomato in oil, julienned
  • 1 tsp. oregano dry
  • 1/2 tsp. salt or more to taste
  • 3/4 tsp. black pepper fresh ground
  • 1/2 cup parmesan cheese grated
  • 1 handful fresh spinach
  • 4-6 cloves fresh garlic minced, use less if you like
  • 1 tbsp. olive oil
  • chili flakes optional


  • 4 8 oz. Salmon fillet center cut if available
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 2 tbsp. olive oil


  • Pat the salmon dry with paper towel.
  • Bring a large non-stick skillet to medium high heat. Add in 2 tbsps. of olive oil and pan sear the salmon on each side for about 5 minutes. Do not move around a lot so you don't break up the tender salmon. Remove and set aside. Cover with foil wrap.
  • In the same skillet, add 1 tbsp. of olive oil and sauté the diced onions until tender. Add in the minced garlic and sauté for about 30 seconds until fragrant.
  • Add in the sundried tomatoes, salt and spices. Mix and sauté the mixture for about 1 minute.
  • Add in the vegetable broth or water. Simmer for a couple of minutes to soften up the sundried tomatoes.
  • Add in the heavy cream and simmer for a couple of minutes until the sauce thickens up a bit.
  • Throw in a handful of spinach and cook on medium-low heat for a couple more minutes. Add in the parmesan cheese and mix well. Cook for another 1-2 minutes to thicken up the sauce. Taste to adjust salt and pepper.
  • Add the salmon pieces back into the sauce pan and drench with the sauce mixture. Cover and let them cook together on low heat for 2-3 more minutes.
  • Remove the skillet from the heat, garnish with some fresh chopped parsley or oregano leaves or even some shaved parmesan cheese before serving.



  • Be sure to pat the salmon dry before pan searing.
  • When pan searing, do not move the salmon around a lot so you don't break it up.
  • Cook your aromatics low and slow. You want to release the flavors of the onions and garlic without burning them.
  • You can cook the salmon with skin on or off. The skin does provide some protection for the salmon when it cooks, you can remove it easily once it's cooked.
  • Keep an eye on the salmon as it cooks. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees. 
  • You can remove the onions if you don't like onions but use 1 tsp. of onion powder instead.
  • Garnish the Tuscan Salmon with some fresh chopped parsley or oregano leaves or even some shaved parmesan cheese before serving.


Calories: 416kcal | Carbohydrates: 16g | Protein: 9g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 1096mg | Potassium: 649mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2308IU | Vitamin C: 10mg | Calcium: 245mg | Iron: 2mg
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