Dinner Ideas

Tuscan Garlic Salmon with Spinach and Tomato

If you’re looking for a dish that’s restaurant-quality, quick to prepare, and packed with rich, comforting flavors, look no further than Tuscan Garlic Salmon with Spinach and Tomato.

This dish is the perfect blend of creamy, garlicky goodness and light, flaky salmon, infused with the rustic charm of Tuscany.

Picture this: golden-crusted salmon fillets simmered in a creamy garlic Parmesan sauce, with vibrant spinach and sun-dried tomatoes adding layers of color, texture, and flavor. It’s hearty enough for colder months yet fresh and vibrant enough to enjoy year-round.

Why I Love This Recipe

There’s something magical about the combination of garlic, cream, sun-dried tomatoes, and salmon. This dish delivers bold, Mediterranean-inspired flavors that are both indulgent and nourishing. It’s a dinner that feels gourmet but can be made in under 30 minutes using one skillet—making it perfect for busy weeknights or impressive last-minute dinner parties.

This recipe is a must-try because it brings together healthy ingredients and rich flavors in a way that’s both elegant and satisfying. Whether you’re a salmon lover or just looking to elevate your weeknight meals, this dish is bound to become a favorite.

Time & Yield

  • Preparation Time: 10 minutes
  • Cooking Time: 15–20 minutes
  • Total Time: 25–30 minutes
  • Servings: 4
  • Calories per Serving: ~480 kcal

Ingredients

For the Salmon:

  • 4 salmon fillets (5–6 oz each), skinless or skin-on
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Tuscan Garlic Sauce:

  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 1/2 cups baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Red pepper flakes (optional, for a little heat)

Directions

Step 1: Prepare the Salmon

  1. Pat salmon fillets dry with paper towels.
  2. Season with salt, black pepper, and smoked paprika on both sides.

Step 2: Sear the Salmon

  1. In a large skillet, heat olive oil and butter over medium-high heat.
  2. Add salmon fillets, skin-side down if applicable, and sear for 4–5 minutes on each side or until golden brown and cooked to desired doneness.
  3. Remove salmon from the skillet and set aside. Cover loosely with foil.

Step 3: Make the Tuscan Sauce

  1. In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.
  2. Stir in the chopped sun-dried tomatoes and cook for 1 minute.
  3. Add heavy cream, Parmesan cheese, and Italian seasoning. Stir to combine.
  4. Let the sauce simmer for 3–5 minutes until slightly thickened.
  5. Add baby spinach and cook until wilted (about 1–2 minutes).
  6. Season with salt, pepper, and red pepper flakes to taste.

Step 4: Finish the Dish

  1. Return the cooked salmon fillets to the skillet, spooning sauce over the top.
  2. Simmer for another 1–2 minutes to warm through.
  3. Serve immediately with sauce generously spooned over each fillet.

Tips & Variations

Cooking Tips:

  • Don’t overcook the salmon—salmon is best when still slightly pink in the center.
  • Deglaze the pan with a splash of white wine or chicken broth after searing the salmon for extra depth.
  • Use a nonstick or well-seasoned cast-iron skillet to prevent sticking.

Variations:

  • Keto-Friendly: Swap heavy cream with full-fat coconut milk and skip the Parmesan.
  • Add Mushrooms: Sauté sliced mushrooms before adding garlic for a richer sauce.
  • Try Different Greens: Substitute spinach with kale or arugula.
  • Add Lemon: A squeeze of lemon juice at the end adds brightness and balances the richness.

Serving Suggestions

This dish is rich and creamy, so it pairs best with light, starchy, or fresh sides:

  • Garlic mashed potatoes or parmesan risotto
  • Steamed basmati rice or buttered cauliflower rice
  • Roasted vegetables (zucchini, carrots, asparagus)
  • Crusty bread to mop up the sauce
  • A glass of Chardonnay, Sauvignon Blanc, or light Pinot Noir

Conclusion

Tuscan Garlic Salmon with Spinach and Tomato is a celebration of Mediterranean flavors—earthy, creamy, aromatic, and utterly satisfying. It’s an elegant yet easy-to-make dish that can elevate your dinner table without demanding hours in the kitchen.

Whether you’re cooking for a special someone or just treating yourself, this recipe is a surefire way to impress and indulge. Once you’ve tried it, it’s likely to become a go-to favorite in your recipe repertoire.

Frequently Asked Questions (FAQ)

Q: Can I use frozen salmon?

Yes, just make sure to thaw it completely and pat it dry before cooking to get a good sear.

Q: Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. If using milk, consider adding a thickener like cornstarch or a bit more Parmesan.

Q: What kind of sun-dried tomatoes should I use?

Use sun-dried tomatoes packed in oil for the best flavor and texture. Drain excess oil before using.

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

Salmon is done when it flakes easily with a fork and the internal temperature reaches 125–130°F (52–54°C) for medium doneness.

Q: Can I make this dairy-free?

Yes. Use coconut cream instead of heavy cream and omit or replace Parmesan with a vegan cheese alternative.