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Tuscan Salmon with Parmesan Cream Sauce

Tuscan salmon with Parmesan cream sauce made in one skillet—pan-seared fillets are tucked into a garlicky, cheesy sauce with sun-dried tomatoes and wilted spinach. It’s smooth, creamy, and simmer-warmed in under 30 minutes, perfect for soaking up with bread.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets
  • 1 tbsp olive oil
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Parmesan Cream Sauce
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 0.333 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese grated
  • 2 cup fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Season the salmon fillets with salt and black pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the salmon for 3–4 minutes per side until golden and cooked through; remove and set aside.
Make the Parmesan cream sauce
  1. Melt the butter in the same skillet, then sauté the garlic until fragrant for about 1 minute.
  2. Add the sun-dried tomatoes, heavy cream, and chicken broth, then stir and bring to a gentle simmer.
  3. Whisk in the Parmesan cheese until the sauce is smooth and creamy.
  4. Stir in the spinach, Italian seasoning, and red pepper flakes, then cook until the spinach wilts, about 2 minutes.
Combine and warm through
  1. Return the salmon to the skillet and spoon the sauce over the top.
  2. Simmer for 2–3 minutes to warm the salmon through, then serve immediately with extra sauce.

Notes

For the smoothest Parmesan sauce, whisk cheese in gradually while the cream is at a gentle simmer (not a hard boil). Store leftovers in the fridge up to 3 days; reheat gently on the stove until warmed through. Freezing isn’t recommended because cream sauces can separate. For a lighter option, swap heavy cream for half-and-half (simmer 1–2 minutes longer to thicken).