Indulge in a delectable Creamy Tuscan Salmon dish – where pan-fried salmon meets a lavish garlic butter spinach and sun-dried tomato cream sauce. The ease, speed, and simplicity of cooking salmon this way will amaze you!

These pan-seared salmon fillets boast juicy tenderness on the inside and perfectly crisp edges. Once you’ve experienced this recipe, the ordinary salmon won’t suffice. Plus, it’s a low-carb and Keto-friendly Tuscan salmon delight – savor every bite!

Tips for Making This Tuscan Salmon Recipe

Tips for Making This Tuscan Salmon Recipe

Discover the simplicity and quickness of our Tuscan salmon recipe, ready in under 20 minutes! Immerse yourself in the delightful combination of crispy salmon enveloped in creamy garlic butter spinach and sun-dried tomato sauce. Achieve a perfectly creamy sauce by gently simmering to prevent separation and curdling.

For an extra burst of flavor, consider adding a dash of white wine alongside or in place of vegetable broth. You can also substitute vegetable broth with chicken broth or water.

How to Cook This Tuscan Salmon?

When cooking salmon, whether skin-on or skinless fillets, bring them to room temperature, pat dry, and season just before cooking to ensure even crisping. Sear flesh-side down first until golden and crispy, adjusting the cooking time for thickness.

Pair your Tuscan salmon with a variety of side dishes, such as steamed/roasted veggies, mashed potatoes, or white/brown rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Embrace the health benefits of salmon, a superfood rich in omega-3 fatty acids known for promoting heart health. Elevate your culinary experience with this delectable and nutritious dish!

Creamy tuscan salmon recipe

Creamy Tuscan Salmon Recipe

Yield: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This delectable Tuscan salmon dish boasts a rich and creamy flavor profile. Quick and easy, it's prepared in 20 minutes or less, making it a standout winner among pan-fried salmon recipes!


  • 3 fresh salmon fillets
  • 2 teaspoons of olive oil
  • 2 tablespoons of butter
  • 5 cloves of garlic, finely diced
  • 1 small yellow onion, finely diced
  • 1/3 cup (80ml) of vegetable broth
  • 5 ounces (150g) of jarred sun-dried tomatoes in oil, drained
  • 1 3/4 cups of heavy cream
  • Salt and pepper, according to taste
  • 3 cups of baby spinach leaves
  • 1/2 cup of grated Parmesan cheese
  • 1 tablespoon of freshly chopped parsley


  1. For the Tuscan-style salmon: Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Sear the fillets in the hot pan, starting with the flesh side down, for approximately 5 minutes on each side or until they reach your desired level of doneness. Once cooked, set the salmon aside.
  2. In the same pan, melt butter in the remaining cooking juices. Add garlic and sauté until fragrant (about one minute). Stir in the diced onion and cook until translucent. Introduce the sun-dried tomatoes and sauté for an additional 1-2 minutes to enhance their flavors. Pour in the vegetable broth, allowing the sauce to slightly reduce.
  3. Reduce the heat to low, pour in the heavy cream, and bring it to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper according to your taste.
  4. Add the baby spinach, allowing it to wilt in the sauce, and incorporate the Parmesan cheese. Let the cream sauce simmer for an additional minute until the cheese melts.
  5. Return the seared salmon fillets to the pan, sprinkle with chopped parsley, and spoon the sauce over each fillet. Serve the creamy Tuscan salmon over steamed vegetables or cauliflower rice for Keto enthusiasts, or with rice or pasta for those not following Keto. Enjoy!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1178Total Fat: 95gSaturated Fat: 46gTrans Fat: 2gUnsaturated Fat: 42gCholesterol: 335mgSodium: 860mgCarbohydrates: 19gFiber: 6gSugar: 6gProtein: 65g

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