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Close-up of pan-seared Tuscan salmon with creamy sauce, sun-dried tomatoes, and spinach.

Restaurant-Quality Tuscan Salmon

Enjoy a taste of Tuscany with this restaurant-quality salmon recipe. Pan-seared salmon fillets are bathed in a rich and creamy sauce with sun-dried tomatoes, spinach, and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 fillets
Calories 450 kcal

Equipment

  • Large oven-safe skillet
  • Paper towels

Ingredients
  

Main

  • 4 salmon fillets (about 6 oz each, skin-on or skin-off)
  • 2 tablespoons olive oil
  • 4 garlic (freshly minced)
  • 1/4 cup sun-dried tomatoes (oil-packed, finely chopped)
  • 1/2 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning (plus a pinch for salmon)
  • 1/4 teaspoon smoked paprika
  • 3 cups fresh spinach
  • 1/4 cup Parmesan cheese (freshly grated)
  • Salt and freshly ground black pepper (to taste)
  • 1 tablespoon fresh basil or parsley (chopped, for garnish)
  • 1/2 teaspoon lemon zest

Instructions
 

Preparation

  • Pat the salmon fillets dry and season generously with salt, pepper, and Italian seasoning.
  • Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the salmon skin-side down for 3-5 minutes until crispy, then flip and sear for another 2-3 minutes. Remove salmon and set aside.
  • Reduce heat to medium, add 1 tablespoon of olive oil if needed, then sauté minced garlic and chopped sun-dried tomatoes for 1-2 minutes until fragrant.

Sauce

  • Pour in chicken or vegetable broth, stirring to deglaze the pan, and simmer for 1 minute.
  • Stir in heavy cream, Italian seasoning, and smoked paprika. Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens.
  • Stir in fresh spinach and grated Parmesan cheese, cooking for 1-2 minutes until spinach wilts and cheese melts.

Finishing

  • Return the seared salmon fillets to the skillet, nestling them into the sauce. Transfer to a preheated oven at 375°F (190°C) and bake for 5-8 minutes until cooked through.
  • Before serving, grate fresh lemon zest over the salmon and sauce, then garnish with fresh basil or parsley.

Notes

For extra flavor, marinate the salmon in a little lemon juice and herbs for 15-20 minutes before searing. Adjust the spice level to your preference by adding a pinch of red pepper flakes to the sauce. This dish pairs well with roasted asparagus or a light green salad.