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This creamy Tuscan salmon looks like something you’d order out, but it’s all done in one pan in about 25 minutes. The salmon gets a crispy skin, then comes out while you make a creamy garlic sauce with sun-dried tomatoes and spinach in the same pan.

The salmon goes back in at the end to warm through, and dinner’s done.

Why You’ll Love It

It’s quick enough for a weeknight but feels special enough for when friends come over. Everything happens in one pan, so there’s less washing up. Sun-dried tomatoes bring heaps of flavour without any extra work, and a handful of spinach means there’s some green on the plate.

The Shortcut That Makes It Work

Sun-dried tomatoes. They’re already soft and full of flavour, so they go straight into the pan with the cream and turn it into a proper sauce in five minutes.

Handy Tips

Pat the salmon skin really dry before you start, as that’s what gets it crispy. Get the pan hot first, then turn it down to medium once the salmon goes in skin side down, and press each piece flat with a spatula for about 10 seconds so the whole skin touches the pan. Keep the garlic and onion moving so they don’t burn.

Make It Your Way

Flake the salmon and toss it all through cooked pasta for a creamy salmon pasta that feeds a few more.

What To Serve With It

Rice, mash or crusty bread to soak up the sauce, with some steamed greens or a simple salad on the side. A squeeze of lemon over the top is lovely.

Leftovers / How to Store It

It’s best eaten fresh, while the skin is crispy. Leftovers keep in an airtight container in the fridge for up to 3 days. Warm them gently so the salmon doesn’t dry out. The skin won’t be crispy the second time round.

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Creamy Tuscan Salmon
Steph de Sousa

Creamy Tuscan Salmon

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4.50 from 2 votes
If you’re craving a rich, flavorful dish that feels fancy but is easy enough for a weeknight, this Creamy Tuscan Salmon is the recipe for you! Perfectly seared salmon with a crispy skin, swimming in a luscious garlic and sundried tomato cream sauce — what’s not to love?
Print Recipe
prep time Prep Time 10 minutes
setting time Cook Time
 15 minutes
total time Total Time 25 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 608
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 4 The Fish Monger salmon Fillets
  • The Olive Tree Olive oil
  • 1 tbsp Farmdale butter
  • 1 tbsp crushed garlic
  • 1 small brown onion – diced
  • 300 ml Farmdale thickened cream
  • 1 cup The Deli chopped sundried tomatoes
  • Handful of The Fresh Salad Co. Baby Spinach
  • ½ cup The Good Stuff Parsley Leaves
  • Stone Mill Salt and Pepper
  • Serve with fresh Lemon if desired

Equipment

Method
 

  1. Pat Salmon skin dry with a paper towel, rub skin with Olive Oil and sprinkle rock salt on top.
  2. Heat your pan to a medium high heat, once hot, place salmon skin side down and turn the temperature down to medium heat.
  3. Press down on each Salmon piece with a flat spatula for about 10 seconds whilst skin side down cooking until you can see salmon has cooked ¾ the way through and skin is crisp – about 4 to 5 minutes.
  4. Flip the Salmon and cook for a further minute skin side up then place on a plate to rest
  5. In the same pan, add the Butter and gently sauté the Garlic and Onion tossing around so it doesn’t burnt.
  6. Pour in the semi sun-dried Tomatoes, then add in the Cream.
  7. After 5 minutes your sauce will be perfectly reduced, toss in the Spinach Leaves and stir into the sauce, take off the heat and place Salmon back in the pan off the heat for a few minutes to allow Salmon to heat gently again, add in the Parsley.
  8. As always add Salt and Pepper to taste.

Nutrition

Calories: 608kcalCarbohydrates: 21gProtein: 40gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 186mgSodium: 149mgPotassium: 1897mgFiber: 4gSugar: 14gVitamin A: 1506IUVitamin C: 14mgCalcium: 111mgIron: 4mg

Video

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Frequently Asked Questions

How do I know when to flip the salmon?

Watch the side of each fillet. Once it’s cooked about three quarters of the way up and the skin is crisp, which takes about 4 to 5 minutes, flip it for one more minute. It finishes warming through in the sauce at the end.

Why did my sauce go thin?

It probably didn’t get the full five minutes before the spinach went in. Let the cream bubble gently until it thickens, and remember the spinach adds a bit of liquid as it wilts.

Can I leave out the parsley?

Yes. It adds freshness and colour at the end, but the sauce is still delicious without it.

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