Creamy Tuscan Salmon – Restaurant Style One Pan Dinner

This creamy Tuscan salmon recipe brings the flavors of Italy right to your dinner table in under 30 minutes! Perfect for busy weeknights, this one-pan wonder features tender salmon fillets swimming in a rich, garlicky cream sauce with sun-dried tomatoes and fresh spinach. The best part? It’s naturally low-carb and keto-friendly, making it a healthy choice that doesn’t sacrifice flavor.

If you love easy skillet dinners like our Creamy Cowboy Butter Chicken, you’ll adore this salmon version. The combination of creamy sauce, savory garlic, and sweet sun-dried tomatoes creates a restaurant-quality meal that’s surprisingly simple to make at home.

Ingredients

• 4 salmon fillets (6 oz each), skin removed
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach
• 1 teaspoon lemon juice
• Fresh basil for garnish

Step-by-Step Instructions

Step 1: Season the salmon fillets with Italian seasoning, salt, and pepper on both sides.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook for 4-5 minutes per side until golden brown. Remove from skillet and set aside.

Step 3: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute.

Step 4: Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a gentle simmer.

Step 5: Stir in Parmesan cheese until melted and the sauce thickens slightly. Add spinach and cook until wilted, about 2-3 minutes.

Step 6: Return salmon fillets to the skillet, spooning the creamy sauce over them. Simmer for 2-3 minutes to heat through. Stir in lemon juice and garnish with fresh basil.

Expert Tips

For the best results, pat your salmon fillets dry before seasoning to ensure a beautiful sear. Don’t overcrowd the skillet – cook in batches if necessary. The sauce will thicken as it cools, so don’t worry if it seems a bit thin initially.

This creamy salmon pairs wonderfully with our refreshing strawberry cucumber salad for a complete meal. You can also serve it over zucchini noodles or cauliflower rice for a low-carb option.

Frequently Asked Questions

Can I use frozen salmon? Yes, just make sure to thaw it completely and pat it dry before cooking.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I make this dairy-free? You can substitute coconut cream for heavy cream and nutritional yeast for Parmesan.

If you’re looking for more easy dinner ideas, check out our Crispy Parmesan Chicken with Creamy Garlic Sauce for another delicious weeknight option.

Creamy Tuscan Salmon – Restaurant Style One Pan Dinner

This creamy Tuscan salmon recipe brings the flavors of Italy right to your dinner table in under 30 minutes. Perfect for busy weeknights, this one-pan wonder features tender salmon fillets swimming in a rich, garlicky cream sauce with sun-dried tomatoes and fresh spinach.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 salmon fillets (6 oz each), skin removed
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach
• 1 teaspoon lemon juice
• Fresh basil for garnish

Method

 

Instructions

1. Season the salmon fillets with Italian seasoning, salt, and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a gentle simmer.
5. Stir in Parmesan cheese until melted and the sauce thickens slightly. Add spinach and cook until wilted, about 2-3 minutes.
6. Return salmon fillets to the skillet, spooning the creamy sauce over them. Simmer for 2-3 minutes to heat through. Stir in lemon juice and garnish with fresh basil.

Notes

For the best results, pat your salmon fillets dry before seasoning to ensure a beautiful sear. Don’t overcrowd the skillet – cook in batches if necessary. The sauce will thicken as it cools, so don’t worry if it seems a bit thin initially.