Tuscan Salmon with Parmesan Cream Sauce

Why You’ll Love This Recipe

This recipe offers a luxurious yet effortless dinner: succulent salmon cooked to perfection, bathed in a velvety Parmesan cream sauce, brightened by sun‑dried tomatoes and fresh spinach. It’s restaurant-quality without the fuss, ready in under half an hour. Ideal for weeknight meals or impressing guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp butter

• 1 tbsp olive oil

• 4 salmon fillets

• salt and pepper, to season

• 2 cloves garlic, minced

• 3–4 sun‑dried tomatoes (packed in oil), sliced

• ½ cup (125 ml) dry white wine

• 1 cup (250 ml) heavy cream (double cream)

• ½ cup (50 g) grated Parmesan cheese

• 1 cup (30 g) fresh spinach

Directions

1. Prepare salmon: Pat salmon fillets dry and season both sides with salt and pepper.

2. Sear salmon: Heat butter and olive oil in a large frying pan over medium‑high heat. Place salmon skin‑side up first and cook for 6–7 minutes until golden and crispy. It won’t be fully cooked—remove and set aside.

3. Flavor base: Reduce heat to low, then add garlic and sun‑dried tomatoes. Sauté for about 30 seconds.

4. Deglaze: Pour in white wine and simmer for 5 minutes, reducing the liquid by half.

5. Make sauce: Stir in heavy cream and Parmesan until melted and smooth.

6. Add greens and salmon: Toss in spinach, return salmon to the pan, and simmer on low for another 5 minutes. Add salt as needed. Salmon should be cooked through and sauce thick and creamy.

Servings and timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Lighten it up: Use half-and-half instead of heavy cream; skip butter for olive oil only.

• Tomato swap: Substitute sun‑dried tomatoes with fresh cherry tomatoes for a fresher flavor.

• Herb boost: Add fresh basil or parsley just before serving for extra color and freshness.

• Heat it up: Stir in red pepper flakes or a pinch of cayenne for a spicy kick.

• Vegetable addition: Add sautéed mushrooms or bell peppers for extra veggies and texture.

storage/reheating

• Storage: Refrigerate in an airtight container for up to 3 days.

• Freezing: Not recommended, as the cream sauce may separate.

• Reheating: Gently reheat on low heat stovetop or microwave, stirring occasionally. Add a splash of cream or milk if the sauce is thick.

FAQs

1. Can I use frozen salmon?

Yes—but thaw completely and pat dry before searing to ensure a crispy finish.

2. What can I use instead of white wine?

You can substitute with chicken or vegetable broth, or a splash of white wine vinegar mixed with water.

3. Is Parmesan necessary?

Yes, it gives the sauce its signature savory flavor and creamy texture. Substitute with Grana Padano if needed.

4. Can I make the sauce ahead of time?

You can prepare the sauce up to a day in advance and gently reheat before adding salmon and spinach.

5. Is heavy cream essential?

Heavy cream ensures creaminess and stability under heat. Half‑and‑half works in a pinch, but the sauce will be thinner.

6. Can I skip the spinach?

Yes, but spinach adds freshness, color, and nutrients. Kale or arugula work as alternatives.

7. What side dishes pair well?

Serve with mashed potatoes, pasta, rice, or warm crusty bread to soak up the sauce.

8. How can I tell when salmon is done?

The flesh should flake easily with a fork and be opaque throughout—about 5 minutes simmering in the sauce.

9. Can I use skinless salmon?

Yes—but the skin helps keep the fillet intact during searing and adds texture. Skinless will still taste great.

10. Can I make this dairy‑free?

Substitute cream with coconut milk and use a dairy‑free Parmesan alternative; flavor and texture will differ but remain delicious.

Conclusion

Tuscan Salmon with Parmesan Cream Sauce is an easy yet luxurious dinner that delivers rich, comforting flavors in just 25 minutes. With minimal prep and versatile variations, it’s perfect for weeknights or entertaining. Try it once—you’ll likely return to this crowd-pleaser whenever salmon’s on the menu.