Ingredients
- 4 salmon fillets (6 oz each), skin on
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 3 cups baby spinach
- Fresh basil leaves, for serving (optional)
- Crusty bread or mashed potatoes, for serving
Instructions
- Sear the salmon. Pat the fillets very dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat; sear skin-side down 5–6 minutes until the skin is crisp, then flip and cook 1–2 minutes more. Transfer to a plate.
- Sauté the aromatics. In the same skillet over medium heat, cook the garlic and sun-dried tomatoes 1 minute until fragrant, scraping up the browned bits.
- Make the sauce. Pour in the heavy cream, whisk in the Parmesan and Italian seasoning, and simmer 2–3 minutes until slightly thickened.
- Wilt the spinach. Add the spinach a handful at a time, stirring until wilted into the sauce. Taste and adjust salt and pepper.
- Finish together. Nestle the salmon back into the sauce, skin-side up to keep it crisp, and simmer 2 minutes to warm through. Shower with basil and serve over mashed potatoes or with crusty bread.
💡 Salmon smarts
Dry skin and a hot pan are the entire secret to crispy salmon skin — moisture is the enemy. Do not move the fillets for the first 5 minutes; they release naturally once the skin crisps. Sun-dried tomatoes in oil have far more flavor than the dry-packed kind. The sauce thickens as it stands, so pull it when it is just slightly thinner than you want. Leftovers reheat gently at 300°F to keep the salmon tender.
Common questions
Can I use skinless salmon?
Yes — reduce the first sear to 4 minutes per side. You lose the crispy skin, but the creamy sauce more than compensates.
Can I substitute half-and-half for heavy cream?
You can, but the sauce will be thinner and more prone to breaking. For the silkiest result, stick with heavy cream.
What should I serve with Tuscan salmon?
Mashed potatoes, buttered pasta, or crusty bread to catch the sauce, plus a simple arugula salad for contrast.
Can I make it ahead?
The sauce can be made a day ahead; sear the salmon fresh and combine when serving. Fully assembled leftovers keep 2 days refrigerated.
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