Tuscan cooking transforms simple ingredients into rich, comforting meals. This Tuscan Salmon with Spinach features seared fillets in a creamy garlic sauce with sun-dried tomatoes and spinach. It’s a luxurious one-pan dinner ready in 30 minutes.

Why You’ll Love This Tuscan Salmon with Spinach

• One-pan elegance: Complete meal with protein, greens, and sauce—maximal flavor, minimal cleanup.
• Sophisticated balance: Creamy Parmesan, tangy tomatoes, and earthy spinach create rich yet light bites.
• Simple mastery: Straightforward technique delivers restaurant-quality results every time.
• Versatile template: Easily adapt with kale, red pepper flakes, or other personal touches.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin-on or skinless
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 100 g sun-dried tomatoes in oil, drained and roughly chopped
• 120 ml heavy cream (double cream)
• 60 ml chicken or vegetable broth
• 50 g freshly grated Parmesan cheese
• 200 g fresh baby spinach
• 1 tsp dried Italian seasoning
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 2 tbsp fresh basil, chopped (for garnish)

Tools: A large skillet (cast iron or stainless steel works great), a fish spatula, and a microplane or box grater for the Parmesan.

Notes: Using high-quality Parmesan that you grate yourself makes a world of difference—it melts so much more smoothly into the sauce. And don’t be tempted to skip the broth; it adds a savory depth that balances the cream perfectly.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Bring your salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking ensures it cooks evenly. A cold fillet straight from the fridge can seize up and cook unevenly, leaving you with an overcooked exterior and a cold center.
• Pat your salmon fillets completely dry. This is the single most important step for getting that beautiful, crispy sear. Any moisture on the surface will steam the fish instead of browning it. Use a paper towel and really press to get them dry.
• Grate your own Parmesan. I know it’s an extra step, but pre-grated cheese contains anti-caking agents like potato starch or cellulose, which can make your sauce grainy and prevent it from melting smoothly. A block of Parmigiano-Reggiano or Grana Padano is worth the effort.
• Don’t rush the onion and garlic. Sautéing them until they’re soft and fragrant, but not browned, builds a sweet, aromatic base for the entire sauce. This is where a lot of the foundational flavor comes from, so give it a good 4-5 minutes over medium heat.

How to Make Tuscan Salmon with Spinach

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; cream-based sauces may separate upon thawing.
• Reviving: Reheat gently in a covered skillet with a splash of broth or cream.

Serving Suggestions

Complementary Dishes

• Creamy Polenta — Its soft, porridge-like texture is the ultimate vehicle for soaking up every last drop of the luxurious Tuscan sauce.
• Garlic Bread or Crostini — For a truly indulgent experience, nothing beats a crunchy, garlicky slice of bread for scooping up the sauce and spinach.
• Simple Arugula Salad — A light salad with a lemon vinaigrette provides a peppery, acidic contrast that cuts through the richness of the dish beautifully.

Drinks

• A Crisp Pinot Grigio — Its bright acidity and citrus notes cleanse the palate between bites of the rich, creamy salmon.
• Chianti Classico — A medium-bodied red with cherry and earthy notes stands up to the robust flavors of sun-dried tomatoes and Parmesan.
• Sparkling Water with Lemon — A non-alcoholic option that provides effervescence and a touch of citrus to refresh your taste buds.

Something Sweet

• Lemon Sorbet — The ultimate palate cleanser; its sharp, icy citrus flavor is incredibly refreshing after a rich meal.
• Panna Cotta with Berry Compote — A silky, cool dessert that continues the creamy Italian theme without being overly heavy.
• Dark Chocolate Affogato — A scoop of vanilla gelato drowned in a shot of hot espresso—a simple, sophisticated, and bitter-sweet end to the meal.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. Salmon continues to cook even after it’s removed from the heat (carryover cooking). If you cook it until it’s completely opaque in the center in the pan, it will be dry by the time you eat it. Remove it when it’s still slightly translucent in the very center.
• Mistake: Adding cold cream directly to a very hot pan. This can sometimes cause the cream to separate or curdle. To be safe, lower the heat before adding the cream and let it come to a gentle simmer, not a rolling boil.
• Mistake: Using pre-grated Parmesan cheese. As mentioned before, the anti-caking agents can make your beautifully creamy sauce turn grainy and unpleasant. A little extra effort grating pays off in a velvety texture.
• Mistake: Crowding the pan when searing the salmon. If the fillets are too close together, they’ll steam instead of sear. Give them plenty of space to ensure each one gets a crisp, golden crust.

Expert Tips

• Tip: For an extra flavor boost, use the oil from the sun-dried tomatoes. Instead of regular olive oil, use a tablespoon of the flavored oil from the jar to sear your salmon. It infuses the fish with an incredible, concentrated tomato essence right from the start.
• Tip: Let the sauce rest for a minute off the heat before serving. This allows the sauce to thicken slightly as it cools, helping it cling perfectly to the salmon and your chosen side dish.
• Tip: How to check for doneness without cutting. Use a fork or the tip of a small knife. Gently press on the top of the salmon; it should feel firm but still have a little give. You can also twist the fork slightly; the salmon should begin to flake.
• Tip: Add a splash of white wine. After sautéing the onions and garlic, add about 60 ml of a dry white wine (like Sauvignon Blanc) and let it reduce by half before adding the broth. This adds a wonderful layer of acidity and complexity to the sauce.

FAQs

Can I use frozen spinach instead of fresh?
You absolutely can, but you need to adjust the method. Thaw a 250g block of frozen spinach completely, then squeeze out every last drop of water using your hands or a clean tea towel. If you don’t, you’ll add all that water back into your sauce, making it thin and watery. Add the squeezed spinach in Step 8, breaking it up with your spoon as you stir it in.

My sauce is too thin. How can I thicken it?
The easiest fix is to let it simmer for a few more minutes off the heat—it will naturally thicken as it cools. If it’s still too runny, you can create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering sauce and cook for another minute until thickened. Be careful not to add too much, or it can become gloopy.

Can I make this dish ahead of time?
You can prep the components ahead to save time. Chop the onions, garlic, and sun-dried tomatoes and store them in containers in the fridge. I don’t recommend cooking the entire dish ahead, as the salmon is best served fresh. However, you can gently reheat leftovers the next day in a covered skillet over low heat, adding a tiny splash of broth or cream to loosen the sauce.

What can I use instead of heavy cream?
For a slightly lighter version, you can use half-and-half (single cream), but be aware the sauce will be a bit less rich and may not thicken as much. For a dairy-free alternative, full-fat canned coconut cream is a fantastic substitute that adds a subtle sweetness which works surprisingly well with the other flavors.

How do I know when the salmon is perfectly cooked?
The best method is to use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re aiming for 52-54°C (125-130°F) for medium-rare, which will carry over to a perfect 57°C (135°F)—moist and flaky. Without a thermometer, look for the flesh to be opaque and flake easily when pressed with a fork, but with a slightly darker, still-translucent center when you peek.