Creamy One-Pan Tuscan Salmon Recipe

This fresh, creamy Tuscan salmon is the perfect summery weeknight meal and it comes together in under 30 minutes – all in one pan! Sun-dried tomatoes, spinach, and Parmesan are combined in a cream sauce with herby seared salmon for a delicious dinner your whole family will love!

Easy One-Pan Tuscan Salmon Recipe

• It’s a one-pan meal that comes together in less than 30 minutes! This creamy Tuscan salmon recipe is everything you love about your favorite Italian dishes served up in a one-pot meal! Hearty and nutritious, this salmon pairs well with a variety of other dishes so you can easily customize it to suit your family’s taste.
• The flavors are outrageously good! The salmon is tossed with dried herbs and then seared to perfection. Then you’ll make a simple pan sauce with garlic, sun-dried tomatoes, fresh tomatoes, and half and half along with shredded Parmesan cheese. It’s creamy and rich while still being light and fresh!

Ingredients to Make Tuscan Salmon

• Salmon: Try to find wild-caught salmon (instead of farmed) if possible. I typically buy Alaskan salmon, but you can also use Coho salmon, sockeye salmon, or king salmon. Substitute salmon with shrimp, chicken breasts, or other fish. Just keep in mind the cooking time may vary.
• Olive Oil & Butter: For the best flavor I use unsalted butter and organic olive oil.
• Herbs & Spices: Dried oregano, dried thyme, and paprika are my favorite combination for this Tuscan salmon. Substitute with your favorite fish seasoning or use Italian seasoning, but I recommend making sure there is some paprika for a bit of warm heat.
• Garlic: Freshly minced garlic will give you the best flavor but you can substitute with 3/4 of a teaspoon of garlic powder.
• Cherry Tomatoes: The freshness of cherry or grape tomatoes combines beautifully with the rich sauce, adding a great bite and a bit of tang.
• Sun-Dried Tomatoes: Sun-dried tomatoes give this cream sauce a delicious tang with their sweet and tart flavor. They play well with the other flavors too. I prefer to use oil-packed sun-dried tomatoes.
• Parmesan Cheese: Buy a block of Parmesan and grate it yourself so it melts easily into the sauce. Pre-shredded cheeses are coated in cellulose which prevents them from clumping together in the bag but also prevents the cheese from melting.
• Baby Spinach: Baby spinach adds freshness and a pop of color.
• Balsamic Vinegar: As with some of my creamy soups, I love adding a splash of vinegar to my cream sauces. Balsamic vinegar adds the perfect bite and sweetness that lifts all the other flavors and cuts through the creaminess. 

How to Make Tuscan Salmon

Drizzle salmon fillets with 1 tablespoon olive oil and season with herbs and spices.

Cook salmon skin side down in olive oil in a large saute pan for about 4-5 minutes. Flip salmon and cook the flesh side for another couple minutes or until it flakes easily with a fork. Remove salmon and set aside.

Saute garlic, cherry tomatoes, and sun-dried tomatoes along with dried herbs.

Add half and half and Parmesan cheese to the pan and stir until the cheese melts and a creamy sauce forms.

Stir in fresh spinach and balsamic vinegar until the spinach wilts. Season to taste with salt and pepper.

Nestle cooked salmon fillets into the sauce and cook for a couple minutes or until the salmon is heated through.

Serve with orzo pasta and garnish with fresh basil. Enjoy!

Tips for Making Tuscan Salmon

• Try to find wild-caught salmon if you can. Farmed salmon is fine also but wild-caught will have better flavor and texture.
• Leave the skin on the salmon. Salmon can easily get dry when cooking, and the skin adds a perfect layer of protection. The skin is also edible and becomes crisp when you sear it in a skillet. The skin also makes it easy to move and lift the fish out of the pan with a spatula, so even if you choose to remove the skin in the end it will make your job easier along the way.
• Serve this pan-seared salmon and cream sauce however you like! This recipe is just the salmon and sauce which means you can choose your favorite side dishes to add to the meal. This Tuscan cream sauce goes well with asparagus, air fryer zucchini, green beans, broccoli, pasta, and rice.

Make-Ahead Instructions

This Tuscan salmon is a great make-ahead meal to have on hand throughout the week. It stays fresh in the fridge and is super easy to reheat.

Storing Leftovers

Store the salmon and cream sauce in an airtight container in the refrigerator for 3-4 days.

Freezing Tuscan Salmon

Freeze in freezer-safe bags or containers for up to three months. Thaw overnight in the fridge before reheating.

Reheating Salmon with Cream Sauce

To reheat, add the salmon and sauce to a large skillet. Add a splash of half and half or broth to loosen up the sauce. Cook over medium heat until warmed through. Season to taste with salt and pepper before serving.

Try these pasta recipes next!

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