This delicious creamy Tuscan salmon recipe is easy, quick and packed full of flavour. Perfectly pan-seared salmon cooked in a creamy sauce full of flavour from garlic and sundried tomatoes. This 20 minutes salmon recipe is about to be your family's favourite.
Serve it with pasta, mashed potatoes or some salad. Right, let me show you how to make it in easy steps.
Creamy Garlic butter Tuscan Salmon Recipe
This is one dish I never get tired of making, I love how easily it comes together under 30 minutes. Even my pickiest eater doesn’t say no to this dish. I serve it with pasta and she and the entire family loves it. The salmon is perfectly cooked and tender, it flakes easily into the flavorful creamy sauce, and every bite is absolutely delicious.
I love the versatility of this recipe, the garlic butter creamy sauce is not only good with salmon, it is an allrounder. I have tried it with chicken breast and shrimp and I was not let down.
Can I let you in on a little secret? I use single cream (half and half) for this recipe to make it healthy-ish and I always double on the spinach.
This is a great recipe with amazing flavour, you will be happy to try this in your own kitchen. It is a restaurant-quality dish made at home! It is good and once you make it, you would agree with me too.
Related posts: Are you a huge salmon fan, yes, then you will love my honey garlic salmon recipe or this easy baked salmon in foil.
Why you will love this recipe
- Quick and easy
- Keto friendly
- Low carb
- Healthy
- Salmon is a good source of Omega 3 fatty acid, high in vitamins and a good source of protein that is low in saturated fat.
Creamy Tuscan salmon Ingredients
To make this super quick and super easy Tuscan salmon, you will need the following
4 fresh salmon fillets
Sundried tomatoes: I used oil-packed sundried tomatoes
Unsalted butter
Baby spinach: substitute with kale but you may need to cook it a tad longer than you would with spinach.
Single cream: I used single cream which is referred to half and half in the US. You can use heavy cream (double cream) for a total comfort meal.
Fresh garlic: I do not recommend you substitute this with garlic powder or granules.
Vegetable oil: any cooking oil apart from extra virgin oil would work for this recipe.
Cayenne pepper: substitute with red pepper flakes
Basil: I use dried basil but fresh basil would be nice too. You can also use Italian seasoning for this recipe if you don't have access to basil.
Chicken stock: I prefer to use chicken stock as I am not a wine drinker and I hardly have a bottle lying about in my fridge. Use white wine by all means if that is what you have.
Salt and black pepper
How to make easy creamy Tuscan salmon
Pat the salmon fillets dry with a kitchen towel then season with salt and black pepper
Heat up oil in a skillet on medium-high heat, carefully add the salmon, skin side down (for crispy skin) and cook for 4 minutes on each side. Once it is nice and golden brown on the edges, remove the salmon from the pan and set aside. (remove some of the remnant oil if need be)
Turn down the heat to medium heat. Add butter to the pan and leave to melt, add chopped garlic and sundried tomatoes, and stir for about a minute or two to release their flavors.
Add chicken broth to the sauteed garlic and tomatoes and simmer for about a minute. Carefully pour in the cream and stir to combine, reduce the heat, and bring to a boil for about a minute or two. Stir in cayenne pepper and basil leaves if using.
Add the spinach, stir into the sauce, and leave to wilt (about 30 seconds or less) then stir to combine. At this point taste the creamy sauce and adjust the seasoning to taste. (if the sauce is too thin, make a cornflour slurry with 1 teaspoon of cornflour and 2 tablespoons of water, mix to combine, and add to the sauce to thicken. If it is too thick, add more chicken stock to lighten it)
Finally, return the cooked salmon to the sauce and allow it to simmer for 1 minute, spoon the creamy Tuscan sauce over the fish, take it off the heat, and serve warm over pasta or any other side of choice
What to serve it with
I love to serve this with pasta (boiled penne pasta, fusilli or fettuccine), garlic bread, cauliflower rice, zoodles or boiled whiterice.
Tips
- Pat the fish dry with a kitchen towel to rid of moisture. This reduces splatter when frying or searing and it makes the skin crispy too.
- Let the salmon come to room temperature before you cook, this allows for even cooking.
- If you do not like eating salmon skin, you can remove it just before you add it to the creamy sauce. I.e. after you pan-seared it, the skin comes off easily that way. I mostly remove the skin for my daughters just before I serve them, the skin literally falls off on its own with no resistance.
- Don’t have sundried tomatoes, not a problem, you can use fresh cherry tomatoes.
How to store this recipe
This creamy dish with fish would be best consumed fresh but if you have leftovers then store it in an airtight container for up to 3 days.
More delicious creamy recipes
Spinach stuffed chicken breast
Creamy chicken coconut curry pasta
If you made this easy creamy Tuscan salmon recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Creamy Tuscan Salmon Recipe
Ingredients
- 4 salmon fillets
- ½ cup sundried tomatoes, chopped
- 2 tablespoon butter
- 2 cups spinach or as needed
- 150 ml half and half you can heavy cream
- 4 cloves garlic
- 2 tablespoon oil
- 1/ cup chicken stock or white wine
- ½ teaspoon cayenne pepper optional
- 1 teaspoon dried basil
- Salt and pepper
Instructions
- Pat the chicken dry with a kitchen towel then season with salt and pepper
- Heat up oil in a skillet on medium-high heat, carefully add the salmon, skin side down and cook for 4 minutes on each side. Once it is nice and golden on the edges, remove the salmon from the pan and set aside. (remove some of the remnant oil if need be)
- Add butter to the pan and leave to melt, add chopped garlic and sundried tomatoes, stir for about a minute or two to release their flavours.
- Add chicken broth to the sauteed garlic and tomatoes and simmer for about a minute. Carefully pour in the cream ad stir to combine, reduce the heat and bring to boil for about a minute or two. Stir in cayenne pepper and basil leaves if using.
- Add the spinach, stir into the sauce and leave to wilt (about 30 seconds or less) then stir to combine. At this point taste the creamy sauce and adjust seasoning to taste. (if the sauce is too thin, make a cornflour slurry with 1 teaspoon of cornflour and 2 tablespoons of water, mix to combine and add to the sauce to thicken. If it is too thick, add more chicken stock to lighten it)
- Finally, return the salmon back into the sauce and allow it to simmer for 1 minute, spoon the sauce over the fish, take it off the heat and serve warm over pasta or any other side of choice
Video
Notes
- Let the salmon come to a room temperature before you cook, this allows for even cooking.
- Pat the fish dry with a kitchen towel to rid of moisture. This reduces splatter when frying or searing and it makes the skin crispy too.
- If you do not like eating salmon’s skin, you can remove it just before you add it into the creamy sauce. I.e. after you pan-seared it, the skin comes off easily that way. I mostly remove the skin for my daughters just before I serve them, the skin literally falls off on it own with no resistance.
- Don’t have sundried tomatoes, not a problem, you can use fresh cherry tomatoes.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Leave a Reply