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Tuscan Salmon with Parmesan Cream Sauce

Tuscan salmon with Parmesan cream sauce is seared in a 12-inch skillet and served with a creamy sauce of sun-dried tomatoes, garlic, and spinach. The salmon stays tender while the Parmesan sauce thickens around each fillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

salmon
  • 4 salmon skinless, 6-ounce fillets, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
Parmesan cream sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.33 cup oil-packed sun-dried tomatoes chopped, drained
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 tsp Italian seasoning
  • 0.5 cup Parmesan cheese finely grated
  • 3 cup baby spinach

Equipment

  • 1 12-inch skillet

Method
 

Cook the salmon
  1. Pat the salmon dry.
  2. Season both sides with the salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
  4. Arrange the salmon in the skillet in a single layer.
  5. Cook for 4–5 minutes per side, until the thickest part reaches 145°F; transfer to a plate and loosely cover.
Make the sauce
  1. Reduce the heat to medium, add the butter, and stir in the garlic; cook for about 30 seconds, until fragrant.
  2. Stir in the sun-dried tomatoes and cook for 1 minute.
  3. Pour in the chicken broth, scraping up any browned bits; simmer for 2 minutes.
  4. Stir in the heavy cream and Italian seasoning, then simmer gently for 2–3 minutes, until the sauce begins to thicken.
  5. Stir in the Parmesan and spinach for 1–2 minutes, until the cheese has melted and the spinach has wilted.
Finish and serve
  1. Return the salmon to the skillet and spoon sauce over the fillets; warm gently for 1–2 minutes, then serve.

Notes

For tender salmon, check the thickest part with a thermometer and remove it from the skillet when it reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a pescatarian version, use vegetable broth.