Tuscan Salmon Recipe Sun-Dried Tomato Cream Sauce

I’m always looking for those special weeknight meals that feel like a treat, and this one never disappoints. The aroma of garlic and sun-dried tomatoes mingling with searing salmon truly signals a gourmet experience right in my kitchen. Our Tuscan salmon recipe with Sun-Dried Tomato Cream Sauce is your answer to easy, hearty family dinners that satisfy even the pickiest eaters. This dish brings restaurant-quality taste right to your family table, making busy schedules feel gourmet without much fuss.

Ingredient List with Smart Choices

Gathering your ingredients is the first step to a delightful meal. This tuscan salmon recipe Sun-Dried Tomato Cream Sauce relies on fresh flavors and pantry staples alike.

Core Ingredients for Tuscan Salmon Recipe Sun-Dried Tomato Cream Sauce:

• Salmon fillets: 4 (6 oz / 170g each), skin on or off – I usually go for skin-on for extra crispiness.
• Olive oil: 2 tablespoons (30ml), divided – for searing and building the sauce.
• Garlic: 4-5 cloves, minced – provides aromatic depth.
• Sun-dried tomatoes: 1/2 cup (75g), oil-packed, drained and chopped – the heart of our creamy sauce. (If you only have dry, rehydrate them in warm water first.)
• Baby spinach: 5 oz (140g) – wilts beautifully into the sauce for freshness and color. (You can also use chopped kale, just cook it longer.)
• Heavy cream: 1 cup (240ml) – essential for a rich, luscious sauce. (Half-and-half works for a lighter sauce, or full-fat coconut milk for dairy-free.)
• Chicken or vegetable broth: 1/2 cup (120ml) – adds savory liquid base to the sauce.
• Parmesan cheese: 1/2 cup (50g), grated – for salty, savory notes and thickening. (Use a plant-based grated cheese for dairy-free.)
• Salt: 1/2 teaspoon, or to taste – seasons both salmon and sauce.
• Black pepper: 1/4 teaspoon, or to taste – adds a subtle warmth.
• Dried oregano: 1 teaspoon – classic Mediterranean flavor.
• Red pepper flakes: 1/4 teaspoon (optional) – for a gentle kick, adjust to your preference.

Everyday Pantry vs. Fresh Market:

While dried oregano from your spice rack is fine, fresh garlic and spinach truly elevate the flavor profile of this dish. Oil-packed sun-dried tomatoes are a fantastic pantry staple, bringing intense, concentrated flavor that makes a big difference in this Tuscan salmon recipe Sun-Dried Tomato Cream Sauce.

Gluten-Free:

This Tuscan salmon recipe Sun-Dried Tomato Cream Sauce is naturally gluten-free! Just ensure any chicken or vegetable broth you choose is certified gluten-free for complete peace of mind.

Dairy-Free Swaps:

To make a dairy-free Sun-Dried Tomato Cream Sauce, swap the heavy cream for full-fat coconut milk or a plant-based cream alternative (like oat or cashew milk). Omit the Parmesan or use your favorite plant-based grated cheese substitute.

Protein-Rich Add-ins:

For an even heartier and more filling family meal, consider stirring in a can of drained, rinsed cannellini beans or chickpeas to the sauce during the last few minutes of cooking.

Spinach Swaps:

If you don’t have baby spinach, chopped kale or Swiss chard work well, too. Just remember to blanch or sauté them a bit longer in the sauce to ensure they become tender.

Tomato Options:

While oil-packed sun-dried tomatoes are key, if they are pricey, a tablespoon of tomato paste can offer some depth to the sauce, though the overall flavor profile will shift. You can also buy dried sun-dried tomatoes and rehydrate them yourself.

Easy Step-by-Step Cooking Directions

Ready to make this incredible Tuscan salmon recipe Sun-Dried Tomato Cream Sauce? These steps are designed for a seamless cooking experience, ensuring a delicious outcome every time. On busy weeknights, I often prep my salmon and chop the sun-dried tomatoes earlier in the day, which shaves off valuable cooking time right before dinner.

Step 1: Prep Your Salmon

Pat salmon fillets very dry for a crispy sear. Season generously with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large 10-inch skillet over medium-high heat until it shimmers (about 2 minutes).

Step 2: Sear the Salmon

Place salmon skin-side down in the hot skillet. Sear for 4-5 minutes until crispy and golden. Flip, cook 3-4 minutes more, or until cooked through (internal temp 145°F). Remove salmon, tent with foil.

Step 3: Build the Creamy Sun-Dried Tomato Sauce

Reduce heat to medium. Add 1 tablespoon olive oil and minced garlic; sauté 1 minute until fragrant. Stir in chopped sun-dried tomatoes and red pepper flakes. Cook 2 minutes to meld flavors.

Step 4: Create the Rich Sauce Base

Pour in broth and heavy cream. Bring to a gentle simmer, stirring constantly. Cook 5-7 minutes; sauce will thicken slightly and coat a spoon. Stir in remaining oregano. If too thin, simmer longer; if too thick, splash in 1-2 tablespoons of broth.

Step 5: Wilt the Spinach & Finish the Sauce

Add baby spinach, stirring until it gently wilts into the creamy sauce (2-3 minutes). Stir in grated Parmesan until melted and smooth, perfecting this Tuscan salmon recipe Sun-Dried Tomato Cream Sauce.

Step 6: Combine and Serve

Return cooked salmon fillets to the skillet. Spoon luscious Sun-Dried Tomato Cream Sauce generously over each piece. Serve your homemade Tuscan salmon recipe Sun-Dried Tomato Cream Sauce immediately for a comforting family dinner.

Ideal Uses and Serving Suggestions

Our tuscan salmon recipe Sun-Dried Tomato Cream Sauce offers versatile serving options, making it a fantastic addition to your regular meal rotation or for special occasions.

Weeknight Dinners

This quick dinner idea is perfect for busy evenings. My family loves this for a healthy meal after a hectic day.

Kid Lunches

Leftover salmon and sauce can be flaked over pasta or rice for a nutritious lunchbox addition.

Gatherings & Holidays

Impressive yet easy enough for entertaining guests or a special family meal.

Sides

Serve with roasted asparagus, steamed green beans, fluffy rice, or creamy mashed potatoes. Crusty bread is excellent for soaking up extra sauce.

Drinks

For non-alcoholic options, sparkling water with lemon or a light iced tea pairs well.

Storage

Store leftover Tuscan salmon in an airtight container in the refrigerator for up to 3 days.

Reheating

Gently reheat in a skillet over low heat with a splash of broth or cream, or microwave briefly to avoid overcooking.

Everyday Benefits of Cooking with Tuscan Salmon Recipe Sun-Dried Tomato Cream Sauce

Saves Time

This recipe goes from pantry to plate in under 30 minutes, an ideal quick dinner idea for families.

Budget-Friendly

While salmon can be an investment, this recipe uses common ingredients, making it a smart choice for a special yet affordable meal.

Nourishing Meal

Packed with Omega-3s, vitamins from spinach, and healthy fats, it’s a truly nutritious and satisfying dish.

Healthy Eating

A fantastic healthy recipe for families, offering lean protein and vegetables in one delicious dish.

Meal Prep

Cook once, enjoy twice! This tuscan salmon recipe is excellent for budget meal prep, providing wholesome meals for several days.

Family-Friendly

The rich, creamy Sun-Dried Tomato Cream Sauce is a hit with kids and adults, encouraging healthy eating without fuss.

Tips, Variations, and Dietary Adjustments

Perfect Salmon Sear

Ensure your skillet is hot and don’t overcrowd it. Patting salmon dry helps achieve crispy skin.

Thickening the Sauce

If your Sun-Dried Tomato Cream Sauce is too thin, simmer longer. If too thick, add a splash of broth or cream.

Mediterranean Twist

Add Kalamata olives or capers to the sauce. Finish with fresh basil or parsley.

Spicy Kick

Increase red pepper flakes or add a pinch of cayenne pepper for more heat.

Herb Variations

Experiment with fresh thyme or rosemary for a different aromatic profile in your Tuscan salmon.

Low-Carb

Serve the Tuscan salmon recipe with cauliflower rice, zucchini noodles, or roasted non-starchy vegetables.

Plant-Based (Sauce only)

The Sun-Dried Tomato Cream Sauce can be adapted with a plant-based cream alternative. Serve over pasta, polenta, or roasted vegetables.

Kid-Safe

Reduce red pepper flakes (or omit) and consider flaking the salmon into smaller pieces to mix with pasta.

Frequently Asked Questions

Q: Is this recipe suitable for gluten-free diets?

Yes, this recipe is naturally gluten-free. Just ensure any broth you use is certified gluten-free. It’s a fantastic option for those avoiding gluten, making it a worry-free healthy meal choice.

Q: How can I meal prep with this dish for the week?

Cook the Tuscan salmon and sauce as directed. Portion into individual containers with your favorite side for easy grab-and-go lunches or dinners. I find it reheats beautifully when stored separately and combined just before eating, keeping the salmon perfectly tender.

Q: What’s the best way to store homemade leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the salmon and sauce separate when possible helps maintain the best texture and flavor for longer, ideal for easy dinner ideas.

Q: Can I use frozen salmon for this recipe?

Absolutely! Just make sure to fully thaw the salmon fillets in the refrigerator overnight or using the cold water method before cooking. Pat them very dry for the best sear and to prevent a watery sauce, ensuring a delicious result.

Q: What if I don’t have heavy cream for the sauce?

While heavy cream yields the richest sauce, you can substitute with half-and-half for a lighter version. For a dairy-free option, use 1 cup of full-fat coconut milk or a plant-based cream alternative. The flavor will vary slightly, but it will still be delicious.

Q: Can I add other vegetables to this salmon dish?

Yes! Sautéed mushrooms, bell peppers, or artichoke hearts would be delicious additions. Add them to the skillet when you cook the sun-dried tomatoes to ensure they soften properly and meld with the sauce, boosting your healthy eating.

Q: How do I know when the salmon is cooked through?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Be careful not to overcook, or it will become dry and less enjoyable, affecting your lovely family dinner.

This tuscan salmon recipe Sun-Dried Tomato Cream Sauce truly is a game-changer for home cooks – delivering incredible flavor with minimal effort. It’s a hearty, healthy, and satisfying meal that’s perfect for any family dinner or quick meal prep.

Don’t wait – save this recipe on Pinterest now to make your next meal memorable!

tuscan salmon recipe Sun-Dried Tomato Cream Sauce

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• Author: Liana Brooks
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This Tuscan salmon recipe features perfectly seared salmon fillets enveloped in a rich and creamy sun-dried tomato sauce with fresh spinach and Parmesan cheese. It’s an easy yet gourmet weeknight meal that brings restaurant-quality taste to your family table.

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Ingredients

Scale 1x2x3x

• 4 (6 oz) salmon fillets, skin on or off
• 2 tablespoons olive oil, divided
• 4–5 cloves garlic, minced
• 0.5 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
• 5 oz (140g) baby spinach
• 1 cup (240ml) heavy cream
• 0.5 cup (120ml) chicken or vegetable broth
• 0.5 cup (50g) Parmesan cheese, grated
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon black pepper, or to taste
• 1 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes (optional)

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Instructions

1. Prep Your Salmon: Pat salmon fillets very dry for a crispy sear. Season generously with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large 10-inch skillet over medium-high heat until it shimmers (about 2 minutes).
2. Sear the Salmon: Place salmon skin-side down in the hot skillet. Sear for 4-5 minutes until crispy and golden. Flip, cook 3-4 minutes more, or until cooked through (internal temp 145°F). Remove salmon, tent with foil.
3. Build Creamy Sauce: Reduce heat to medium. Add 1 tablespoon olive oil and minced garlic; sauté 1 minute until fragrant. Stir in chopped sun-dried tomatoes and red pepper flakes. Cook 2 minutes to meld flavors.
4. Create Rich Sauce Base: Pour in broth and heavy cream. Bring to a gentle simmer, stirring constantly. Cook 5-7 minutes; sauce will thicken slightly and coat a spoon. Stir in remaining oregano. (If too thin, simmer longer; if too thick, splash in 1-2 tablespoons of broth.)
5. Wilt Spinach and Finish Sauce: Add baby spinach, stirring until it gently wilts into the creamy sauce (2-3 minutes). Stir in grated Parmesan until melted and smooth.
6. Combine and Serve: Return cooked salmon fillets to the skillet. Spoon luscious Sun-Dried Tomato Cream Sauce generously over each piece. Serve your homemade Tuscan salmon immediately.

Notes

To save time, prep salmon and chop sun-dried tomatoes earlier in the day. For a dairy-free version, swap heavy cream for full-fat coconut milk and use plant-based grated cheese. Chopped kale or Swiss chard can replace spinach, just cook them longer. Add cannellini beans or chickpeas for a heartier meal.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 fillet with sauce
• Calories: 550 calories
• Sugar: 2 g
• Sodium: 750 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 180 mg

Keywords: Tuscan salmon, creamy sauce, sun-dried tomato, weeknight meal, easy dinner, salmon recipe, skillet, main course, gluten-free