Kitchen notes · a little help before you start
Tuscan Salmon (Creamy 20-Min Recipe)
Salmon with a creamy tomato and spinach sauce makes an inviting dinner to linger over. There is a browned fillet underneath, with sauce to catch in each forkful. Give yourself a generous spoonful over the fish and enjoy it while it is warm.
- Cook
- 20 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American · Italian
- Preparation & total time
- Total: 30 minutes or less
A few quick notes
1. Dry the salmon thoroughly
Pat the fillets completely dry with paper towels before seasoning and searing, as directed for even browning.
2. Begin with skin underneath
Set the fillets in a single layer skin side down, pressing briefly with the spatula at the start to prevent curling.
3. Clear burned bits from the pan
After removing the salmon, wipe out burned bits and excess oil, leaving a little oil for the garlic and tomatoes.
Get to know the ingredients
Chopped sun-dried tomatoes
Have the tomatoes chopped for their short saute with the minced garlic before the broth and cream go in.
Baby spinach
The spinach joins the reduced sauce over low heat. Stir until wilted while it still keeps its bright green color.
Grated Parmesan
Add the Parmesan after wilting the spinach, stirring constantly until the cheese is melted and the sauce is smooth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Tuscan Salmon (Creamy 20-Min Recipe)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon sauce over the fish
Return the salmon skin side down to the finished sauce and spoon it over the fillets before serving.
A little more help as you go
Season just before searing
Wait until you are ready to put the salmon in the pan before seasoning both sides with salt and pepper.
Reduce before adding greens
Let the broth and cream simmer until reduced by the stated quarter, then lower the heat for spinach.
A few questions you might have
Should I move the salmon during the first sear?
Leave it undisturbed after the initial brief spatula press, then carefully flip it for the second side.
Does the chicken broth go into the fish pan first?
Garlic and sun-dried tomatoes saute first after the salmon is removed. Add the broth together with the heavy cream afterward.
What do I do with the salmon while making sauce?
Move it to a plate and cover with foil to keep warm while you prepare the sauce in the skillet.
When can I taste the sauce seasoning?
Taste once the Parmesan has melted smoothly. The directions allow salt and pepper at that point if you need them.
Does the spinach need a long cook?
It gets a brief low-heat cook, with frequent stirring, just until wilted and still bright green before adding Parmesan.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
