Pan-Seared Creamy Tuscan Salmon with Garlic, Spinach, Artichokes, Sun-Dried Tomatoes, and Capers. This recipe features the best white cream sauce for salmon! Ready in 30 minutes!
If you’re looking for a family-friendly dinner recipe to make tender and flaky salmon, look no further. This one-pan meal will surely become one of your favorite weeknight dinners! Pan-seared Tuscan salmon is generously coated in a creamy garlic sauce with sun-dried tomatoes and other veggies.
Crispy and crunchy on the outside, the salmon is moist and tender on the inside. This recipe features the same vegetables I used for fusilli pasta not long ago.
Serve creamy Tuscan salmon with roasted or steamed vegetables, pasta, or with Italian ravioli. Buy ravioli in the store and dress them up according to my recipe!
White Cream Sauce for Salmon
Creamy garlic sauce is made with heavy cream and minced garlic. Sun-dried tomatoes, artichokes, and capers add flavor and texture. The cream sauce is super flavorful, and it also keeps the salmon fillets tender and moist on the inside.
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What to serve with creamy Tuscan salmon
Pasta. Because Tuscan salmon features creamy sauce, it’s best to serve it with some carbs. Serve angel hair pasta, spaghetti, penne, or ziti pasta.
Spaghetti squash. Roast spaghetti squash in the oven and scrape out the spaghetti squash strands with the fork.
Roasted vegetables. Green vegetables will be amazing with the creamy and flaky Tuscan salmon. Make roasted asparagus, oven-roasted broccoli, garlic green beans with bacon, or cooked spinach.
Ingredients:
Servings: 4 people
1 1/2 lbs boneless, skinless salmon filet, cut into 4 even slices
1/2 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 Tbsp olive oil
1 Tbsp unsalted butter
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup green onion, green parts, chopped
3 garlic cloves, minced
1 cup heavy whipping cream
1/4 cup parmesan cheese, finely shredded
2 cups fresh baby spinach leaves
Instructions:
Season salmon fillets with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder.
In a large nonreactive skillet over medium heat melt in oil and butter. Once the butter is done foaming, add the salmon fillets, skin side up and sauté for 3 to 5 minutes per side or until cooked through to a safe internal temperature of 145°F on an instant-read thermometer at the thickest part of the salmon. Transfer the salmon to a platter and tent with foil to rest and keep warm.
In the same pan over medium heat, add more oil only if needed then add your sun-dried tomatoes, green onion and minced garlic. Sauté another one minute or until the garlic is fragrant, stirring constantly.
Stir in the cream and sprinkle Parmesan over the top bring to a light boil, stirring frequently then reduce the heat and simmer for one minute until the sauce is slightly thickened.
Add spinach and stir for 30 seconds or just until wilted. Season to taste with salt and pepper if needed.
Remove the pan from the heat and add the salmon back to the pan and spoon warm sauce over it then garnish with chives if desired and serve.