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Creamy Tuscan Salmon

This Creamy Tuscan Salmon recipe is totally restaurant quality, but super easy to make! Perfectly pan-seared salmon, drowning in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil. It's the perfect summer meal and is done in 30 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 443 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 4 ounce salmon fillets Four Fillets
  • 1 teaspoon kosher salt for the salmon (plus more)
  • 1/2 teaspoon black pepper plus more
  • 2 tablespoons butter
  • 6 cloves garlic smashed and minced
  • 18 ounces cherry tomatoes
  • 1 cup heavy cream
  • 1 & 1/2 teaspoons kosher salt for the sauce
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • black pepper to taste
  • 1/2 cup Parmesan Cheese shredded
  • 3-4 ounces spinach chopped
  • 1/2 bunch fresh basil roughly chopped

Instructions

    Cup of Yum
  1. Begin by searing the salmon. Heat a 12 inch high-sided skillet over medium high heat. Let the pan sit on the burner for a couple minutes so that it gets super hot.
  2. Meanwhile, pat each salmon fillet dry with paper towels. Sprinkle the top of the salmon with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  3. Add 2 tablespoons olive oil to the hot pan and swirl to coat. It should shimmer immediately. Place each fillet of salmon into the hot pan. (If your salmon has the skin on, place the skin side down first.) Do not crowd the salmon together, make sure there is space in between so they don't steam each other. Sprinkle the other side of each fillet with a bit more salt and pepper. Let the salmon sear well over medium high heat for 1-3 minutes, depending on the thickness of the fillet. Once you have a nice brown sear on the underside, flip the salmon to cook the other side for about 30 seconds to 1 minute before turning off the heat. Do not overcook your salmon.
  4. Remove the salmon to a plate and keep warm.
  5. Make the tuscan sauce. Over medium heat, add 2 tablespoons butter to whatever oil remains in the pan from making the salmon. When it is melted, add 6 cloves of minced garlic. Cook, stirring frequently, for about 1 minute until fragrant.
  6. Chop half of the cherry tomatoes, and leave the other half whole. Add to the pan with the butter, and cook for 1 minute, or until some of the tomatoes are starting to split. 
  7. Pour in 1 cup heavy cream. Add 1 and 1/2 teaspoon kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste.
  8. Let the cream mixture come to a light simmer, about 2-4 minutes.
  9. Add 1/2 cup Parmesan cheese. Add 3-4 ounces chopped spinach and stir it all in. 
  10. Continue cooking over medium heat until the cream has thickened somewhat and the spinach has wilted.
  11. Add in a half bunch of chopped fresh basil. Return the salmon to the pan. Heat through if necessary.
  12. Serve with pasta, roasted potatoes, mashed potatoes, rice, or cauliflower rice. Or just serve it on it's own with a big green salad!

Nutrition Information

Calories 443kcal (22%) Carbohydrates 10g (3%) Protein 14g (28%) Fat 40g (62%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 121mg (40%) Potassium 628mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 3885IU (78%) Vitamin C 37mg (41%) Calcium 245mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 10g 3%
Protein 14g 28%
Fat 40g 62%
Saturated Fat 21g 105%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 121mg 40%
Potassium 628mg 13%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 3885IU 78%
Vitamin C 37mg 41%
Calcium 245mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.