Creamy Tuscan Salmon Skillet
Fast comfort food that feels special without feeling like a project.
If you want a dinner that feels soothing but still looks like you tried, this is a good night for creamy Tuscan salmon. It is especially helpful when you are tired, want something warm and filling, and need dinner on the table in under 45 minutes without a pile of dishes. The salmon gets lightly browned, then finishes in a garlicky cream sauce with spinach and tomatoes. Expect rich, cozy flavors and a pretty saucy skillet, not a fussy restaurant copy. Serve it with rice, pasta, or crusty bread if you want something to soak up the sauce.
Ingredients
- 1.5 lb salmon fillets — skin on or off
- 1 tsp salt — plus more to taste
- 0.5 tsp black pepper — plus more to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 unit garlic cloves — minced
- 1 cup chicken broth — low-sodium
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1 cup cherry tomatoes — halved
- 3 cup baby spinach
- 1 tbsp lemon juice
- 2 tbsp chopped parsley — optional
Method
- 1 Pat the salmon dry and season both sides with salt and pepper.
- 2 Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3 to 4 minutes per side, until browned and just barely cooked through. Transfer to a plate.
- 3 Reduce the heat to medium. Add butter and garlic to the skillet and cook for 30 seconds, just until fragrant.
- 4 Pour in the chicken broth and cream, then stir in Parmesan and Italian seasoning. Simmer for 3 to 5 minutes, stirring, until slightly thickened.
- 5 Add the cherry tomatoes and spinach. Cook for 2 to 3 minutes, stirring gently, until the spinach wilts and the tomatoes soften.
- 6 Return the salmon to the skillet, spoon sauce over the top, and cook for 1 to 2 minutes more. Finish with lemon juice and parsley, then serve right away.
Variations
- Vegetarian swap — Replace the salmon with 2 cups of white beans or chickpeas and warm them in the sauce instead of searing fish.
- Faster swap — Use smaller salmon pieces or salmon cutlets so they cook a few minutes faster in the skillet.
- Substitutions — Use kale instead of spinach, and swap cherry tomatoes for chopped sun-dried tomatoes if that is what you have.
Notes
For the best texture, stop cooking the salmon as soon as it flakes easily and still looks moist in the center. If the sauce gets too thick, loosen it with a splash of broth or water. Serve with rice, pasta, or mashed potatoes if you want it extra comforting.
Equipment that helps
- Large skillet — A wide pan gives the salmon space to sear and leaves room for the sauce to simmer evenly.
- Fish spatula — It makes it easier to flip the salmon without breaking the fillets.
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