This pan seared salmon in Parmesan cream sauce with sun-dried tomatoes and spinach is a dinner inspired by Tuscan flavours.
Serve with our vibrant Panzanella Salad for a real taste of Tuscany.
As much as I love all fish and seafood, I have to admit that salmon is my all time favourite. Numerous salmon recipes on this website is proof of my long standing love for it.
Salmon Recipes
I absolutely adore salmon cooked in Asian flavours like this Teriyaki salmon with bok choy. Asian salmon with carrot and cucumber slaw is another reader favourite. Just add rice and you’ve got a wholesome dinner ready in 30 minutes!
However, being raised in Europe I also lean heavily towards the salmon and cream combination. I developed the recipe for salmon with rose wine cream sauce specifically for holiday meals. It’s beautiful and luxurious. While this creamy salmon pasta with mixed greens is an affordable, everyday dinner!
Tuscan Salmon Recipe
While this salmon recipe doesn’t necessarily comes from Tuscany, don’t doubt for a second how delicious it is. Truth is this recipe is merely inspired by the sun-soaked flavours of the Italian region. However, if you are interested in authentic Italian recipes, you are welcome to explore our Italian recipe collection.
I used garlic, sun-dried tomatoes and vibrantly green spinach to evoke the magic of the Italian countryside. And although travel restrictions are still in place, we can travel vicariously through our food!
What is even better? This recipe comes together in less than 30 minutes. Quick and delicious!
Parmesan Cream Sauce
Italians claim that no Parmesan cheese should ever go near fish or seafood. I have to respectfully disagree.
The creamy Parmesan sauce, flavoured by garlic, sun-dried tomatoes and a touch of white wine complements the salmon is a beautiful way.
The sauce itself is easy to make. It has only 5 ingredients and takes no longer than 10-12 minutes. This Parmesan cream sauce is not restricted to be served with the salmon alone. Feel free to use it with chicken, pork or as a pasta sauce!
Recipe Tips and Notes
- Start by removing extra moisture from the salmon to allow the fish to sear instead of steam. Pat dry each piece with a paper towel, then season with salt and pepper.
- Sear the salmon on high heat for a golden finish. This step intensifies the flavour and improves the texture of salmon.
- Make the sauce by sauteing garlic and sun-dried tomatoes in a little olive oil. You can use the same oil your sun-dried tomatoes were packed in to infuse the sauce with more flavour.
- Deglaze the pan with dry white wine. I often use Vermouth (fortified white wine) as it’s always in my cupboard and I don’t have to open a new bottle just for the sauce. You can omit the wine and use chicken or vegetable stock instead with a squeeze of lemon juice for acidity.
- Then add the heavy or light cream with fresh grated Parmesan cheese. I avoid pre-grated Parmesan as it tends to lose flavour quickly, so you end up using more.
- Then add your greens. I added spinach but you can also use kale or arugula/rocket.
- Return the salmon to the pan and cook for 5 minutes until the fish is cooked all the way through. If your fish starts to breaks apart, it’s overcooked!
Serving Suggestions
This Tuscan salmon works very well when paired with rice or pasta. This Broccoli with Sun-dried Tomatoes, Garlic and Chillies is an authentic Italian recipe, which will make an excellent side dish.
More salmon recipes
- Salmon en Croute (Salmon Wellington)
- Salmon Fishcakes with Creamy White Wine Sauce
- Pasta with Smoked Salmon
- Salmon with Lemon Dill Sauce
- Salmon Florentine with Spinach and Asparagus
Tuscan Salmon with Parmesan Cream Sauce
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 4 pieces salmon fillet
- salt and pepper
- 2 cloves garlic
- 3-4 sun-dried tomatoes packed in oil, sliced
- 125ml/1/2 cup dry white wine
- 250ml/1 cup double/heavy cream
- 50g/1/2 cup Parmesan cheese
- 30g/1 cup fresh spinach
Instructions
- Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil together with butter in a frying pan, then sear the salmon over medium high heat until golden and the skin side is crispy, starting with the skin side up. This should take approximately 6-7 minutes. The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon to a plate until later.
- To the same pan add the garlic and sliced sun-dried tomatoes, sauté for about 30 seconds over very low heat, then deglaze the pan with the white wine and let it simmer for about 5 minutes until the liquid is reduced by a half.
- Add the heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the spinach and bring the salmon back into the pan, let the sauce simmer over low heat for 5 minutes. Season the sauce with salt to taste.
Will says
It was delicious. Make sure to boil off half of the wine BEFORE adding the other stuff for the sauce! Mine was a bit liquidy, but was still delicious! We put it over rice to hide that fact and no one noticed!
Julia Frey (Vikalinka) says
The wine should definitely be reduced just as the recipe suggests. I am glad you enjoyed this salmon recipe, Will.
Vickey G. says
I’m not usually a big salmon fan but decided to try this when my husband caught some fresh Coho. All I can say is WOW! The sauce is absolutely delicious; smooth and creamy and very flavorful. It tasted great over a side of fettucini noodles. I’ll definitely make it again!
Julia Frey (Vikalinka) says
I can only imagine how delicious this recipe would be with a freshly caught salmon. So glad you enjoyed it, Vickey!
Rebecca says
Could you use a different kind of fish? Allergic to salmon
Julia Frey (Vikalinka) says
Absolutely!
Cindy says
Can I added kale instead? If I don’t have spinach?
Julia Frey (Vikalinka) says
Absolutely you can, Cindy. Kale takes a bit longer to cook, so take that into account when you are adding it.
Juenessa says
Absolutely delicious!!! I used sun dried tomato paste for the flavor of sun dried tomatoes, and I didn’t have any spinach. Had two salmon filets, kept sauce measurements the same as your recipe and ate this over mashed cauliflower. Hubby and I both loved it so much and I will be making this again and again.
Julia Frey (Vikalinka) says
What a great outcome, Juenessa! Thank you for sharing this with me!
Leslie G. says
I had this recipe at a family members home and loved it! She sent me the recipe and it is my most requested dish at progressive dinners in the neighborhood. I use sun dried tomatoes in the bag because the oil packed are scarce where I am…they work just as well, is there a specific reason why you suggest the ones in oil? TY
Julia Frey (Vikalinka) says
You can use any sun-dried tomatoes as long as they are of good quality. I used the ones packed in oil because they are the most common where I live. I am so glad you love this recipe, Leslie!
Loz says
After adding all these ingredients to Carb Manager it gives me 683 calories per serve and that is leaving out the wine.
Can you please advise where you obtained your nutritional info from and perhaps check this recipe again as Carb Manager almost doubles the calorie?
Thank you
Julia Frey (Vikalinka) says
I use an automated program built into the recipe card. What is does is combines the calories from each ingredient, then divides it by the number of servings. What you see in the nutrition label is the number of calories per serving if you divide the recipe into 4 parts. Any online program could be quite inaccurate as they are automated, and draw results from a database of ingredients built into them, so I wouldn’t rely on them as if the info was given by a nutritionist. These tools, that are available to us, are only an approximation of calories used, so if you have strict dietary requirements, I would consult a registered dietitian.
Renee says
This is my new favorite recipe. Absolutely love everything about it. I went back to the store to buy more salmon the very same day, because I was so annoyed about the lack of leftovers.
Julia Frey (Vikalinka) says
Best review ever, Renee!! Thank you so much for your feedback!
Jennifer says
We LOVED this recipe! One of our all time favorites! Will be making again!
Julia Frey (Vikalinka) says
So happy to hear it, Jennifer!
Shannon Friedman says
This was SO yummy! That cream sauce is amazing!
Julia Frey (Vikalinka) says
I always get excited about cream sauces! hahaha
stephanie says
My entire family loved these, especially my husband. Thanks!
Julia Frey (Vikalinka) says
So happy to hear that, Stephanie!