Easy Creamy Tuscan Salmon (20-Minute Recipe)

Ingredients

• 4salmon fillets (skin on or off)
• 15–30 mloil, plus a little extra for the pan
• ½ mediumonion, finely chopped
• 3 large clovesgarlic, crushed
• ½ teaspoonpaprika
• 1 teaspoondried mixed herbs, such as Italian herbs
• 240 ml (1 cup)double cream
• 1 teaspoonmustard, such as Dijon
• 360 ml (1½ cups)spinach
• 80 ml (⅓ cup)sun-dried tomatoes in oil, chopped
• Zest of 1lemon
• 35 g (⅓ cup)Parmesan, grated
• A handful or two, optionalfresh basil, to serve

Instructions

1. 1

   Cook the salmon

   Heat 1–2 tablespoons of oil in a large frying pan over a medium-high heat. Add the salmon, skin-side down if using skin-on fillets, and cook for about 5 minutes. Turn it with a fish slice and cook for 2–3 minutes on the other side, or until just cooked through. Transfer the salmon to a plate.

2. 2

   Cook the aromatics

   Pour away any excess liquid from the pan and add a little more oil. Stir-fry the onion for a couple of minutes until softened. Add the garlic, paprika and dried herbs, then stir for another minute.

3. 3

   Thicken the sauce

   Add the cream, mustard, spinach and tomatoes, stirring until evenly combined. Stir in the lemon zest and Parmesan, then let the sauce bubble until hot and thick enough to coat the back of a spoon while remaining pourable. If it is too thick, loosen it with a little milk, stock or water; if it is too thin, simmer for another minute or two.

4. 4

   Return the salmon

   Carefully put the cooked salmon back into the pan and spoon some sauce over each fillet. If using, scatter a handful or two of fresh basil over the dish.

5. 5

   Serve the salmon

   Serve one fillet per person with some extra sauce spooned over the top. Offer rice, pasta, potatoes or mash, with vegetables or salad; broccoli is one suggested option. Lemon wedges can be served alongside for squeezing over at the table.

What is creamy Tuscan salmon?

Creamy Tuscan salmon is a modern American-style dish that pairs seared salmon with a creamy sauce featuring spinach, sun-dried tomatoes and Parmesan. The Tuscan name points to those Italian-inspired flavours rather than a claim that this is a traditional Tuscan preparation.

Here, the salmon is cooked separately before being returned to the pan, so the sauce can be made in the same pan and spooned over the fish just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 524 calories, 40g protein, 13g carbs, 35g fat.

The salmon provides most of the protein, while the cream, oil and Parmesan contribute much of the fat. The small amount of carbohydrate comes mainly from the onion, spinach, tomatoes and cream; adding rice, pasta or potatoes will increase the plate's carbohydrate content. For a balanced meal, serve a fillet with plenty of vegetables and choose a side portion that suits your appetite.

Choose the salmon and tomatoes

Salmon fillets: Fresh or fully defrosted frozen fillets both work. Skin-on fillets can be cooked skin-side down first, as directed in the method.

Sun-dried tomatoes: The recipe uses tomatoes packed in oil, chopped before they go into the sauce. A little finely chopped fresh tomato can replace some of them or be added alongside, as suggested in the recipe.

Get a good sear

Hot pan: Heat the oil over medium-high heat before adding the salmon. Leave the fish undisturbed for about 5 minutes on the first side so it can cook and release from the pan more easily.

Gentle turn: Turn the fillets with a fish slice and cook the second side for 2–3 minutes, stopping when they are just cooked through. Move them to a plate while you make the sauce.

Build a smooth sauce

Aromatics: Soften the finely chopped onion before stirring in the garlic, paprika and dried herbs. The garlic and seasonings need only another minute in the pan.

Cream and greens: Add the cream, mustard, spinach and tomatoes, then stir until combined. Frozen spinach can be used after defrosting and squeezing out its excess water.

Check the sauce consistency

Ready to serve: The sauce should be hot and thick enough to coat the back of a spoon, but still pourable. Let it bubble until it reaches that point.

Adjust: If the sauce thickens too much, stir in a little milk, stock or water. If it remains thin, simmer it for another minute or two before returning the salmon to the pan.

Keep the fish tender

Timing: The recipe cooks the salmon for about 5 minutes on the first side and 2–3 minutes on the second, then takes it out while the sauce is prepared. The stated total time is 25 minutes.

Finish: Return the salmon carefully and spoon sauce over each piece rather than stirring the fillets through it. Serve straight away, with optional basil scattered on top.

Choose sides to serve

Starchy sides: Rice, pasta, potatoes or mashed potatoes are all suggested accompaniments for the creamy sauce.

Vegetables: Add vegetables or a salad alongside; plain broccoli is an easy option. Lemon wedges can also be offered for squeezing over the fish at the table.

Recipe notes & tips

• Defrost frozen salmon fully before cooking it.
• Pat the salmon dry before it goes into the pan for a better sear.
• Use a fish slice to turn the fillets carefully.
• If using frozen spinach, defrost it and squeeze out the water first.
• Grate the Parmesan before adding it so it stirs smoothly into the sauce.
• Serve the salmon as soon as it is back in the sauce.

Variations

• Fresh tomato: Replace some of the sun-dried tomatoes with finely chopped fresh tomato.
• Frozen spinach: Use defrosted spinach after squeezing out the excess water.
• Dijon mustard: Choose Dijon for the mustard, as suggested in the recipe.
• Italian herbs: Use an Italian-style dried herb mix for the seasoning.
• Basil finish: Scatter fresh basil over the pan just before serving.

Common mistakes to avoid

• Crowding the salmon: Use a pan large enough for the fillets to sit in a single layer.
• Turning too soon: Give the first side about 5 minutes before flipping the salmon.
• Watery spinach: Defrost frozen spinach and squeeze out its water before adding it.
• Over-thick sauce: Stir in a little milk, stock or water to make it pourable again.
• Thin sauce: Let it simmer for another minute or two before adding the salmon back.
• Overcooking the fish: Take the fillets off the heat once they are just cooked through.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan over a low heat until piping hot, adding a splash of water or milk if the sauce has thickened; avoid prolonged heating, which can dry out the salmon.

Frequently asked questions