Name: Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 salmon filets (about 1 pound total); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon extra-virgin olive oil; ½ white onion, diced; ½ cup sun-dried tomatoes in oil; ½ cup cherry tomatoes; 1 tablespoon minced garlic; 1 cup heavy cream; ½ cup freshly shredded Parmesan cheese; 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1 cup fresh baby spinach; Salt, to taste

If you’re looking for a dish that feels fancy but comes together easily, you’re going to adore this Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe. It’s one of those meals that looks and tastes like you spent hours in the kitchen, but really, it’s done in about 30 minutes. I absolutely love how this salmon stays tender and moist, swimming in a velvety sauce loaded with sun-dried tomatoes, fresh spinach, and a touch of Parmesan. Stick with me here—I’ll share my best tips to make your version just as delicious and stress-free!

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Why You’ll Love This Recipe

Quick and Simple: Ready in just 30 minutes with minimal fuss, perfect for busy weeknights.
Rich & Creamy Flavor: The sauce blends sun-dried tomatoes and Parmesan for a luxurious taste you won’t forget.
Healthy & Satisfying: Salmon and spinach pack in nutrients while feeling indulgent and filling.
Impresses Every Time: Guests and family alike rave about this restaurant-quality dish made at home.

The dish shows three salmon fillets with a pink-orange color, layered with creamy light beige sauce that has a smooth texture. On top of the fillets, there are dark green spinach leaves and small pieces of brown mushrooms. Around the salmon are whole bright red cherry tomatoes partially covered by sauce. The fillets and sauce fill a black pan sitting on a white marbled texture. The sauce has visible herbs and spices that add small dark flecks in the creamy layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how the ingredients in this Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe come together to create layers of flavor — from the tangy sun-dried tomatoes to the creamy Parmesan sauce. Here’s what you’ll want to grab at the store or pick up from your pantry.

Salmon filets: Choose skinless if you like for easier searing, but skin-on works well too for crispiness.
Kosher salt: Essential for seasoning the fish perfectly without overpowering it.
Freshly ground black pepper: Adds just the right bite to balance the creaminess.
Extra-virgin olive oil: Provides a lovely, rich base for searing the salmon and sweating the veggies.
White onion: Adds sweetness and depth once softened—dice it finely to meld well in the sauce.
Sun-dried tomatoes in oil: These little flavor bombs give your sauce a tangy richness you’ll want to savor.
Cherry tomatoes: They burst nicely, adding a fresh pop and balancing the richness.
Minced garlic: Always a must for Italian-inspired dishes, bringing aroma and warmth.
Heavy cream: Creates that silky, velvety sauce that hugs the salmon perfectly.
Freshly shredded Parmesan cheese: Melts into the sauce for umami richness and a slight nuttiness.
Paprika: Gives a subtle smoky note and lovely color to the sauce.
Italian seasoning: A blend that brings all the herbaceous tones together for that classic Tuscan flavor.
Fresh baby spinach: Adds color, nutrients, and a gentle earthiness, wilting beautifully into the sauce.
Additional salt (to taste): For seasoning the sauce at the end, so it’s perfect to your liking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe is how easy it is to tweak to your liking—whether you want to make it lighter, add more veggies, or hit certain dietary needs. Feel free to make it your own!

Variation: I sometimes swap out heavy cream for half-and-half or coconut milk to lighten it up—just keep an eye on the sauce thickness and simmer a bit longer if needed.
Variation: For extra veggies, I add sliced mushrooms or bell peppers when cooking the onions—they soak up the flavors beautifully.
Variation: If you prefer a dairy-free option, replace the cream and Parmesan with coconut cream and nutritional yeast, and it still tastes fantastic!
Variation: Like it spicy? Toss in a pinch of red pepper flakes when you add the garlic for a subtle heat boost.

How to Make Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe

Step 1: Prep and Sear the Salmon

First things first, pat your salmon filets dry—this helps get a wonderful golden crust when you sear them. Season both sides liberally with kosher salt and freshly ground pepper; don’t be shy here, this is your base flavor. Heat the olive oil over medium-high heat in a large skillet until shimmering, then carefully add the salmon. Cook each side for about 3 to 4 minutes until nicely browned. Remember, the salmon won’t be fully cooked yet—that’s coming later when it simmers in the sauce. Once seared, set the fish aside on a plate.

Step 2: Cook the Base and Build Your Sauce

In the same skillet, lower the heat to medium and add diced onion, sun-dried tomatoes (including their flavorful oil), cherry tomatoes, and minced garlic. Sauté them together for about 5 minutes until everything softens and releases that mouthwatering aroma. Stir gently so you don’t crush the cherry tomatoes too much, but it’s okay if some burst—they add lovely flavor.

Step 3: Add Cream, Cheese, and Seasonings

Now pour in the heavy cream and sprinkle in the freshly shredded Parmesan, paprika, and Italian seasoning. Turn the heat down to low and stir everything until the cheese melts smoothly into a luscious sauce. It should start to gently bubble—if you see it boiling hard, lower the heat to prevent curdling.

Step 4: Wilt the Spinach and Finish Cooking Salmon

Stir in the fresh baby spinach leaves, letting them wilt down into the sauce—it usually takes just a minute or two. Now nestle the seared salmon back into the pan, spooning some sauce over the top. Simmer uncovered for another 5 to 10 minutes, depending on the thickness of your salmon, until the fish is cooked through but still juicy. Taste the sauce and add salt if you feel it needs a bit more seasoning.

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Pro Tips for Making Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe

Patting Dry Matters: I learned the hard way that if the salmon isn’t dry before searing, you won’t get that perfect golden crust—wet fish steams instead of sears.
Sun-Dried Tomato Oil: Don’t toss out the oil from your sun-dried tomatoes—it’s packed with flavor and a great way to enrich the sauce.
Low and Slow for Cream: Keep the heat low when adding cream and cheese to avoid curdling and ensure a smooth sauce.
Don’t Overcook Salmon: The fish finishes cooking gently in the sauce, so watch closely to keep it tender and flaky—not rubbery.

How to Serve Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe

A close-up view of a black cast iron pan with four pieces of cooked salmon laid side by side, surrounded by a creamy beige sauce filled with green spinach leaves, small red cherry tomatoes, and pieces of dark brown sun-dried tomatoes, all resting on a white marbled surface with a white and blue striped cloth in the background. The salmon pieces have a crispy golden skin layer with a pink, flaky texture underneath, and the sauce is thick with visible herbs and garlic bits. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle some extra freshly grated Parmesan and a handful of chopped fresh parsley or basil right before serving. It brightens the dish visually and adds a fresh herbal note that cuts through the richness beautifully. A lemon wedge on the side is also a nice touch to add an optional brightness when you squeeze it over.

Side Dishes

My go-to sides with this creamy salmon are buttery garlic mashed potatoes or fluffy rice to soak up that incredible sauce. Sometimes, I keep it light with a simple arugula salad dressed in lemon vinaigrette, which adds a peppery, fresh contrast.

Creative Ways to Present

For special occasions, I love serving each salmon filet atop a bed of creamy polenta or cauliflower puree and then ladling the Tuscan sauce generously over the top. It makes the plate look restaurant-worthy and feels extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. It keeps well but the spinach will continue to wilt, so if you want to maintain that fresh texture, add fresh spinach when reheating.

Freezing

I’ve frozen this sauce separately before and thawed it with decent results, though the cream sauce can sometimes separate a bit. If freezing, I recommend freezing just the salmon and sauce without spinach, then adding fresh spinach when reheating.

Reheating

The best way to reheat this dish is gently on the stovetop over low heat with a splash of milk or cream to keep the sauce smooth. Avoid microwaving if you can, which can make the cream sauce break or the salmon dry out.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can! Just be sure to thaw the salmon completely and pat it very dry before cooking to ensure a nice sear. Frozen salmon tends to release more moisture, so drying helps prevent steaming.
What’s the best way to reheat leftovers without drying out the salmon?

Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen up the sauce. Cover the pan to keep moisture in and avoid microwaving to prevent the salmon from getting rubbery.
Can I substitute the sun-dried tomatoes with fresh tomatoes?

Fresh cherry tomatoes are already in the recipe, but sun-dried tomatoes add an intense, concentrated flavor and slight chewiness you won’t get from fresh tomatoes alone. That said, if sun-dried tomatoes aren’t available, increase the quantity of cherry tomatoes and finish with a small spoonful of tomato paste for richness.
Is this recipe gluten-free?

Yes! All the ingredients here are naturally gluten-free, making it a great choice if you’re avoiding gluten. Just double-check that your seasoning blends don’t contain any hidden gluten additives.

Final Thoughts

This Creamy Tuscan Salmon with Sun-Dried Tomatoes Recipe quickly became a favorite in my home because it’s both luxurious and approachable. Whether I’m cooking for a cozy weeknight dinner or trying to impress guests without the stress, it never fails to deliver big on flavor and comfort. I hope you enjoy making and sharing this one as much as I do—it’s like getting a little taste of Italy right in your kitchen, and honestly, that’s just about perfect.