Creamy Tuscan Sun-Dried Tomato Salmon
Crispy pan-seared salmon fillets simmered in a rich garlic, sun-dried tomato, parmesan, and baby spinach cream sauce.
In a nutshell: This authentic italian-american creamy tuscan sun-dried tomato salmon comes together in just 30 mins using simple whole ingredients. The chef's secret is to Pat fillets completely dry with paper towels before seasoning; moisture ruins golden brown. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Creamy Tuscan Sun-Dried Tomato Salmon delivers restaurant-quality elegance in under 30 minutes. Pan-seared salmon fillets achieve a golden savory crust before simmering in an indulgent garlic cream reduction packed with sweet-tart sun-dried tomatoes, fresh baby spinach, and aged parmesan. Perfect over angel hair pasta or creamy polenta.
Key Equipment
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Chef's Pro-Tips
- Sear salmon dry: Pat fillets completely dry with paper towels before seasoning; moisture ruins golden browning.
- Use sun-dried tomato oil: Sear the salmon in 2 tablespoons of oil spooned directly from the sun-dried tomato jar for an automatic flavor boost.
- Do not boil cream: Keep the sauce at a gentle simmer after adding heavy cream and parmesan so it doesn't separate.
Ingredients
4
servings
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4 fillets (6 oz each) fresh salmon fillets, skin-on or skinless, patted dry
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2 tbsp olive oil, or reserved oil from sun-dried tomato jar
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4 cloves garlic, finely minced
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½ cup sun-dried tomatoes in oil, drained and thinly sliced
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1 cup heavy whipping cream, for rich velvety sauce
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¼ cup vegetable or chicken broth, to balance richness
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3 cups fresh baby spinach, washed and stemmed
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½ cup Parmesan cheese, freshly grated
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2 tbsp fresh basil leaves, chopped for garnish
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1 tsp kosher salt, black pepper, and garlic powder, to season salmon
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Step-by-Step Instructions
Season Salmon
Pat salmon fillets dry with paper towels. Season both sides with salt, freshly ground black pepper, and garlic powder.
Pan-Sear Salmon
Heat oil in a large skillet over medium-high heat. Add salmon skin-side up and sear undisturbed for 5 minutes until deeply golden. Flip and cook 3-4 minutes until just cooked through. Transfer to a warm plate.
Sauté Aromatics
Lower heat to medium. Add minced garlic and sliced sun-dried tomatoes to the same skillet. Sauté for 1-2 minutes until fragrant.
Simmer Cream Sauce
Pour in chicken broth and heavy cream, bringing to a gentle simmer for 3 minutes. Stir in baby spinach and grated parmesan until spinach wilts and sauce turns velvety.
Assemble & Serve
Return salmon fillets to the skillet, spooning the creamy Tuscan sauce and sun-dried tomatoes over each piece. Garnish with chopped fresh basil and serve immediately.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Yes! Thaw thoroughly in the refrigerator overnight and pat dry with paper towels prior to searing.
Angel hair pasta, garlic butter jasmine rice, cauliflower puree, or warm garlic bread to soak up the sauce.
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.
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