If you have been searching for a dish that is bursting with vibrant flavors, rich texture, and wholesome ingredients, then the Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe is your new best friend in the kitchen. This recipe beautifully combines tender, perfectly cooked salmon with a creamy, garlicky sauce that is elevated by the tangy pop of sun-dried tomatoes and the fresh earthiness of spinach. Every bite is a delightful balance of comforting and elegant, making it a perfect weeknight dinner or an impressive dish to share with guests.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and quality. Each ingredient plays a key role in building layers of flavor and creating a dish that is both nourishing and indulgent. Let’s break down these essentials so you know exactly why each is vital to the success of the Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe.
- Salmon filet (1 1/2 lbs): Use fresh, boneless, skinless pieces for even cooking and buttery texture.
- Fine sea salt (1/2 tsp): Enhances the natural flavors without overpowering the delicate salmon.
- Freshly ground black pepper (1/2 tsp): Adds a subtle heat and depth to the seasoning.
- Garlic powder (1/2 tsp): Gives a mild, aromatic garlic essence evenly coating the fish.
- Olive oil (1 Tbsp): Perfect for sautéing and adds a fruity richness.
- Unsalted butter (1 Tbsp): Delivers that silky, luscious mouthfeel in the sauce and during cooking.
- Sun-dried tomatoes (1/3 cup, drained and chopped): Provides tangy, slightly sweet bursts that contrast beautifully with the creamy elements.
- Green onion (1/4 cup, green parts chopped): Adds a fresh, mild onion bite that complements the garlic.
- Garlic cloves (3, minced): A fresh and fragrant punch that is essential for that Tuscan flavor profile.
- Heavy whipping cream (1 cup): Creates a rich, velvety sauce that ties all the ingredients together.
- Parmesan cheese (1/4 cup, finely shredded): Offers a salty, nutty complexity to the sauce.
- Fresh baby spinach leaves (2 cups): Adds vibrant green color and a nutritious, tender crunch to the dish.
How to Make Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Season the Salmon Fillets
Begin by giving your salmon some love: sprinkle the 1/2 teaspoon each of fine sea salt, freshly ground black pepper, and garlic powder evenly over both sides of the fillets. This simple seasoning perfectly prepares the fillets to soak up the flavors developed later in the cooking process while enhancing the salmon’s natural taste.
Step 2: Sauté the Salmon to Perfection
Heat olive oil and unsalted butter together in a large nonreactive skillet over medium heat. The moment the butter finishes foaming, carefully lay the salmon fillets skin side up into the pan. Sauté them about 3 to 5 minutes per side, or until the salmon reaches an internal temperature of 145°F. This technique locks in moisture, producing a beautifully tender and flaky texture. Once cooked, transfer the salmon to a platter and tent with foil to rest, keeping it warm and juicy.
Step 3: Build the Flavor Base with Sun-Dried Tomatoes and Aromatics
Using the same pan, add a splash more olive oil if needed, then toss in your chopped sun-dried tomatoes, chopped green onion, and minced garlic. Sauté these ingredients for about one minute until the garlic becomes fragrant and the tomatoes start to release their concentrated flavors. Stir constantly to prevent burning and to blend the aromas.
Step 4: Create the Creamy Parmesan Sauce
Next, pour in the heavy whipping cream, then sprinkle the finely shredded Parmesan cheese over the mix. Stir frequently and bring everything to a gentle boil before reducing the heat to a simmer for one minute. This brief simmering thickens the sauce slightly and melds the flavors, turning it silky and rich—exactly what you want to cradle that salmon.
Step 5: Add the Spinach and Season
Now, toss in the fresh baby spinach leaves and stir for about 30 seconds until they just start to wilt. Don’t overcook here; the spinach should maintain its vibrant color and tender crunch. Taste the sauce and adjust the seasoning with salt and pepper if needed, keeping the balance just right.
Step 6: Finish and Serve
Remove the pan from heat and gently nestle the salmon back into the creamy sauce. Spoon the luscious sauce generously over each fillet. Optional but highly recommended: garnish with freshly chopped chives for an extra burst of color and oniony brightness. Serve immediately while warm for the best experience with this Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe.
How to Serve Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
To elevate your presentation and flavor, a sprinkle of fresh chives or even torn basil leaves works wonders. They add a subtle herbal freshness that contrasts beautifully with the richness of the cream and cheese sauce.
Side Dishes
This dish pairs wonderfully with simple, clean sides. Think buttery garlic mashed potatoes, roasted asparagus, or even a bed of fluffy couscous to soak up every bit of that delicious sauce. A crisp green salad with a lemon vinaigrette also provides a perfect acidic counterpoint that balances the creaminess of the salmon.
Creative Ways to Present
If you’re aiming to impress at a dinner party, consider plating each salmon fillet atop a swirl of creamy polenta or alongside crispy roasted cherry tomatoes. Serve with artisan bread on the side to mop up all the flavorful sauce. The vibrant colors of the sun-dried tomatoes, spinach, and salmon naturally upscale your presentation with minimal effort.
Make Ahead and Storage
Storing Leftovers
Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe tastes fantastic as leftovers, but to keep it fresh, store the salmon and sauce in an airtight container in the refrigerator. It’s best enjoyed within 2 days, so plan accordingly to prevent any loss of flavor or texture.
Freezing
While freezing is possible, it’s not ideal for salads with spinach or cream-based sauces as they can separate or become watery when thawed. If you must freeze, freeze the salmon and sauce separately from the spinach and reheat gently to maintain texture.
Reheating
To reheat, use a gentle approach: warm the salmon and sauce in a saucepan over low heat, stirring occasionally to prevent the sauce from breaking. Avoid microwaving at high power, which can dry out the fish and curdle the cream.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works fine—just make sure to thaw it completely overnight in the refrigerator for even cooking. Pat dry before seasoning to avoid excess moisture during sautéing.
Are sun-dried tomatoes necessary, or can I substitute something else?
Sun-dried tomatoes truly give this dish its signature tang and sweetness. However, if unavailable, you can use roasted red peppers for a milder flavor, though the distinct burst of tomato concentrate will be missing.
Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut cream and use a dairy-free cheese or nutritional yeast to recreate the creamy texture and cheesy flavor. The result will still be rich and satisfying.
What if I don’t like spinach? Are there alternatives?
Definitely. Kale, Swiss chard, or even arugula can be folded in at the end, offering different textures and flavors without overpowering the dish.
Is this recipe suitable for meal prep?
Yes, it’s perfect for prepping ahead. Store the salmon and sauce separately from the spinach to keep everything fresh. Reheat gently just before serving to enjoy restaurant-quality Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe anytime you want!
Final Thoughts
There’s something truly special about the combination of flavors and textures in the Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe. It’s a dish that feels both indulgent and nourishing, one that you’ll want to prepare again and again. Whether it’s a cozy dinner for yourself or a memorable meal shared with friends, this recipe promises to deliver warmth, satisfaction, and plenty of compliments. So, tie on your apron and get ready to enjoy a little taste of Tuscany right in your own kitchen!
Print
Tuscan Salmon with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
This Tuscan Salmon recipe features tender salmon fillets sautéed to perfection and served with a rich, creamy sauce made from sun-dried tomatoes, green onions, garlic, heavy cream, Parmesan cheese, and fresh baby spinach. A savory and elegant dish that brings the flavors of Tuscany to your table in just 30 minutes.
Ingredients
Salmon
- 1 1/2 lbs boneless, skinless salmon filet (cut into 4 even slices)
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Sauce
- 1/3 cup sun-dried tomatoes packed in oil (drained and chopped)
- 1/4 cup green onion (green parts, chopped)
- 3 garlic cloves (minced)
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese (finely shredded)
- 2 cups fresh baby spinach leaves
Instructions
- Season the Salmon: Season salmon fillets evenly with 1/2 teaspoon of fine sea salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of garlic powder to enhance the natural flavors.
- Sauté the Salmon: Heat olive oil and unsalted butter in a large nonreactive skillet over medium heat. Once the butter has melted and stopped foaming, place the salmon fillets skin side up in the skillet. Cook for 3 to 5 minutes per side until the salmon reaches an internal temperature of 145°F (63°C). Transfer cooked salmon to a platter, cover loosely with foil, and let it rest while you prepare the sauce.
- Cook Aromatics: Using the same skillet, add more olive oil if needed. Add the chopped sun-dried tomatoes, green onion, and minced garlic. Sauté for about one minute or until the garlic is fragrant, stirring constantly to avoid burning.
- Prepare the Cream Sauce: Stir in the heavy whipping cream and sprinkle the Parmesan cheese over the mixture. Bring the sauce to a light boil while stirring frequently. Then reduce the heat and allow it to simmer for one minute until slightly thickened.
- Wilt the Spinach: Add fresh baby spinach leaves to the sauce and stir for about 30 seconds, just until the spinach softens and wilts. Taste and season with additional salt and pepper if necessary.
- Combine and Serve: Remove the skillet from heat, gently return the salmon fillets to the pan, and spoon the warm Tuscan cream sauce over the top. Optionally, garnish with chopped chives before serving for an added fresh touch.
Notes
- Use an instant-read thermometer to ensure salmon is cooked safely to 145°F.
- If sun-dried tomatoes are not packed in oil, rehydrate them in warm water beforehand for best texture.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Serve with crusty bread or over pasta or rice to soak up the delicious sauce.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.
