Go Back

Tuscan Salmon with Parmesan Cream Sauce

Tuscan salmon with Parmesan cream sauce features perfectly seared fillets and a silky garlic-Parmesan sauce simmered until smooth. Finished with wilted spinach and sun-dried tomatoes, it delivers a savory, elegant dinner without fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 salmon fillets 6 oz each
olive oil
  • 2 tbsp olive oil
kosher salt
  • 1 tsp kosher salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 1 tsp garlic powder
Italian seasoning
  • 1 tsp Italian seasoning
unsalted butter
  • 2 tbsp unsalted butter
garlic
  • 4 clove garlic minced
sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes chopped and drained
heavy cream
  • 1.5 cup heavy cream
Parmesan cheese
  • 0.75 cup Parmesan cheese freshly grated
baby spinach
  • 2 cup baby spinach
crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes optional
fresh lemon juice
  • 1 tbsp fresh lemon juice
fresh parsley
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Pat the salmon fillets dry with paper towels, then season both sides with kosher salt, black pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the salmon for 4–5 minutes per side until golden and the internal temperature reaches 145°F.
  3. Transfer the salmon to a plate to rest briefly while you make the sauce.
Make the Parmesan cream sauce
  1. Reduce the heat to medium and melt unsalted butter in the same skillet.
  2. Sauté minced garlic for about 30 seconds until fragrant, scraping up any browned bits from the pan.
  3. Stir in the chopped sun-dried tomatoes and cook for 1 minute.
  4. Pour in the heavy cream and bring it to a gentle simmer.
  5. Add Parmesan cheese and stir until fully melted and the sauce turns smooth and creamy, about 2–3 minutes.
  6. Fold in baby spinach and crushed red pepper flakes (if using) and cook until the spinach wilts.
  7. Stir in fresh lemon juice.
Finish and serve
  1. Return the salmon to the skillet and spoon the Parmesan cream sauce over each fillet.
  2. Simmer for 2 minutes until heated through, then garnish with fresh parsley and serve immediately.

Notes

Pro tip: keep the sauce at a gentle simmer after adding the Parmesan so it stays smooth instead of grainy. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended because cream sauces can separate when thawed. For a lighter option, use half-and-half in place of heavy cream and add the Parmesan off-heat for extra smoothness.