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tuscan salmon with cherry tomatoes, spinach, and cream sauce.
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4.91 from 53 votes

Creamy Tuscan Salmon

This Creamy Tuscan Salmon recipe is totally restaurant quality, but super easy to make! Perfectly pan-seared salmon, drowning in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil. It's the perfect summer meal and is done in 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 443kcal
Author: Karen


  • 2 tablespoons olive oil
  • 4 ounce salmon fillets Four Fillets
  • 1 teaspoon kosher salt for the salmon (plus more)
  • 1/2 teaspoon black pepper plus more
  • 2 tablespoons butter
  • 6 cloves garlic smashed and minced
  • 18 ounces cherry tomatoes
  • 1 cup heavy cream
  • 1 & 1/2 teaspoons kosher salt for the sauce
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • black pepper to taste
  • 1/2 cup parmesan cheese shredded
  • 3-4 ounces spinach chopped
  • 1/2 bunch fresh basil roughly chopped


  • Begin by searing the salmon. Heat a 12 inch high-sided skillet over medium high heat. Let the pan sit on the burner for a couple minutes so that it gets super hot.
  • Meanwhile, pat each salmon fillet dry with paper towels. Sprinkle the top of the salmon with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  • Add 2 tablespoons olive oil to the hot pan and swirl to coat. It should shimmer immediately. Place each fillet of salmon into the hot pan. (If your salmon has the skin on, place the skin side down first.) Do not crowd the salmon together, make sure there is space in between so they don't steam each other. Sprinkle the other side of each fillet with a bit more salt and pepper. Let the salmon sear well over medium high heat for 1-3 minutes, depending on the thickness of the fillet. Once you have a nice brown sear on the underside, flip the salmon to cook the other side for about 30 seconds to 1 minute before turning off the heat. Do not overcook your salmon.
  • Remove the salmon to a plate and keep warm.
  • Make the tuscan sauce. Over medium heat, add 2 tablespoons butter to whatever oil remains in the pan from making the salmon. When it is melted, add 6 cloves of minced garlic. Cook, stirring frequently, for about 1 minute until fragrant.
  • Chop half of the cherry tomatoes, and leave the other half whole. Add to the pan with the butter, and cook for 1 minute, or until some of the tomatoes are starting to split. 
  • Pour in 1 cup heavy cream. Add 1 and 1/2 teaspoon kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste.
  • Let the cream mixture come to a light simmer, about 2-4 minutes.
  • Add 1/2 cup Parmesan cheese. Add 3-4 ounces chopped spinach and stir it all in. 
  • Continue cooking over medium heat until the cream has thickened somewhat and the spinach has wilted.
  • Add in a half bunch of chopped fresh basil. Return the salmon to the pan. Heat through if necessary.
  • Serve with pasta, roasted potatoes, mashed potatoes, rice, or cauliflower rice. Or just serve it on it's own with a big green salad!


Calories: 443kcal | Carbohydrates: 10g | Protein: 14g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1771mg | Potassium: 628mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3885IU | Vitamin C: 37mg | Calcium: 245mg | Iron: 2mg