Creamy Tuscan Salmon for Two

Name: Creamy Tuscan Salmon for Two
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 1 cup heavy cream; 1/2 cup sun-dried tomatoes, chopped; 1 cup fresh spinach; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; Fresh basil leaves for garnish; Grated Parmesan cheese for serving

Highlighted under: Warm Inspiration

When I first made Creamy Tuscan Salmon, I was captivated by how a handful of ingredients could create such an exquisite dish. The creaminess of the sauce perfectly complements the rich salmon, while sun-dried tomatoes and spinach bring a burst of flavor and color. As I plated it, I felt a sense of celebration in the kitchen, knowing that I was about to enjoy a restaurant-quality meal at home. This recipe is perfect for a romantic dinner or special occasion, and it's surprisingly straightforward to make.

Created by

Sybil Hawkes

Last updated on 2026-01-07T10:49:35.035Z

Creating this Creamy Tuscan Salmon dish was a delightful experience that amplified the natural flavors of the salmon. I used fresh basil and oregano, which made a significant difference in the taste compared to dried herbs. They added a fragrant aroma and depth to the creamy sauce that just blew me away. Ensuring the salmon was perfectly cooked—opaque in the center but still moist—is vital, so I monitored it closely.

This recipe's beauty also lies in its versatility. I swapped out the spinach for sautéed kale one night and loved how it turned out. Experimenting with different greens can change the dish, making it feel new each time I prepare it. It’s a joy to discover how little changes can still create something remarkable.

Why You'll Love This Recipe
Luxuriously creamy sauce that envelops the salmon
Fresh herbs and sun-dried tomatoes pack a flavor punch
Quick and easy preparation for after-work dinners

Understanding the Ingredients

The key players in this Creamy Tuscan Salmon recipe are the heavy cream and the sun-dried tomatoes. The heavy cream creates a rich and velvety texture, making the sauce luxurious and indulgent. It's important to use a high-fat content cream, as low-fat alternatives won't give the same luscious mouthfeel. Additionally, the sun-dried tomatoes infuse a tangy sweetness that beautifully contrasts the savory salmon, enhancing the overall flavor profile of the dish.

Fresh spinach is another crucial element in this recipe. Not only does it provide a pop of color, but it also adds a nutritious touch. When the spinach wilts in the creamy sauce, it retains some of its vibrant green hue while contributing a mild earthiness. If you don’t have spinach on hand, you can substitute it with Swiss chard or even kale, but make sure to cook them until tender in the sauce.

Searing Salmon to Perfection

Achieving the right sear on your salmon fillets is essential for a deep flavor and attractive presentation. Make sure your skillet is preheated to medium-high before adding the oil; this is key to getting those beautiful golden-brown edges. Sear each side for about 4-5 minutes, depending on the thickness of the fillet. You'll know it's ready to flip when it releases easily from the pan and showcases a crispy exterior.

Prevent overcooking by keeping an eye on the salmon; it should be fully cooked but still moist. If you're unsure, use a fork to check for flakiness in the thickest part. An internal temperature of 145°F is ideal, but if you prefer it a bit less done, aim for around 125°F for a medium-rare finish. Remember, the salmon will continue to cook slightly after being removed from the heat, thanks to residual heat.

Ingredients

Gather all the ingredients before you start cooking:

Ingredients

2 salmon fillets
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1 cup fresh spinach
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish
Grated Parmesan cheese for serving

Instructions

Follow these steps for a creamy and delicious meal:

Sear the Salmon

In a skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Sear for 4-5 minutes on each side until golden brown and cooked to your desired doneness. Remove the salmon and set aside.

Make the Sauce

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring constantly, and bring it to a simmer. Add the sun-dried tomatoes and spinach, cooking until the spinach wilts.

Combine

Return the salmon to the skillet, spooning some sauce over the top. Let it simmer together for a few minutes to meld the flavors. Adjust seasoning if necessary.

Serve

Plate the salmon, drizzle with extra sauce, and garnish with fresh basil and Parmesan cheese before serving.

Pro Tips

For an extra layer of flavor, consider adding a splash of white wine to the sauce before simmering.

Serving Suggestions

This dish pairs beautifully with a side of garlic bread, which you can use to soak up the creamy sauce. A simple arugula salad with a light lemon vinaigrette can also provide a refreshing counterbalance to the richness of the salmon. For a heartier option, serve it over a bed of cooked quinoa or orzo to turn it into a complete meal.

If you're feeling adventurous, consider adding a splash of white wine or lemon juice to the sauce for a bright note. This can elevate the dish and add complexity. Just be sure to allow the alcohol to cook off before adding the cream to maintain the rich flavors while avoiding any harshness.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat on low in a skillet, adding a splash of cream to prevent the sauce from thickening too much. Stir gently to ensure even heating without breaking down the salmon's texture; you want to preserve that creamy consistency.

Freezing this dish is not recommended due to the cream sauce's potential to separate upon thawing. However, you can prepare the sauce in advance and freeze it separately. Just thaw and reheat the sauce before adding fresh, sautéed salmon when you're ready to serve. This method maintains the dish's integrity while saving you time on busy weeknights.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, but make sure to thaw the salmon completely before cooking to ensure even doneness.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free cream alternative, though the sauce may be less rich.

→ How can I store leftovers?

Place leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

→ Can I add other vegetables?

Absolutely! Mushrooms or asparagus would also make a great addition to the dish.