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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!
Why make Tuscan salmon
- One-pan meal. Use a large skillet or frying pan. Stainless steel, cast iron, or non-stick. The salmon is pan seared to perfection until crispy and flaky. Then, the creamy garlic sauce is made in the same pan.
- Ready in 30 minutes. Perfect recipe for a family weeknight dinner!
- Tuscan flavors. Sun-dried tomatoes, spinach, garlic, artichokes, and capers taste delicious in a white cream sauce.
Helpful tips for searing salmon
- Do not remove the skin. The skin will help salmon fillet retain its shape while you sear it. It will also protect it from overcooking. Also, when the salmon is completely cooked, you can slide the fork between the salmon fillet and the skin to remove the skin. It's much easier to remove the skin once the salmon is cooked!
- Pat dry salmon with paper towels before searing.
- Season the salmon with salt right before searing.
- Sear the salmon flesh side down first (skin side up). This will create a nice crust over the top of the salmon. Make sure the skillet is hot and the olive oil rolls easily around the skillet (without burning).
- How long to sear salmon? Sear salmon about 4 minutes on each side, until it's cooked through and flaky.
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.
How to make Tuscan salmon
1) First, sear salmon fillets in olive oil in a large skillet.
2) Remove the salmon from the skillet.
3) Next, cook the vegetables. Add minced garlic and chopped sun-dried tomatoes to the skillet.
4) Add chopped artichoke hearts and drained capers. Cook, stirring, for 1 minute.
5) Then, add fresh spinach.
6) Cook for a couple of minutes, until the spinach wilts.
7) Add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt and more paprika, if you like.
8) Add cooked salmon to the skillet with the cream sauce. Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through.
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.
Other salmon recipes
Salmon is a great source of protein. It's always handy to have a good salmon recipe to make for a family dinner. Here are some of my favorites:
Other Italian recipes
Italian-inspired recipes usually revolve around pasta, as well as meat served with lots of vegetables. If you enjoy Italian cuisine, you might like these weeknight dinner recipes:
- Creamy Farfalle (Bow-Tie Pasta) with Spinach, Mushrooms, Caramelized Onions
- Linguine with Spinach and Sun-Dried Tomato Cream Sauce
- Mushroom Ravioli with Spinach
- Baked Italian Chicken with Vegetables
- Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic
Ingredients
Salmon
- 1 tablespoon olive oil
- 1 lb salmon fillets (3 or 4 salmon fillets)
- ¼ teaspoon salt
White cream sauce
- 3 cloves garlic , minced
- ¼ cup sun-dried tomatoes , chopped
- 1 cup artichoke hearts , chopped
- 2 tablespoons capers , drained
- 5 oz spinach fresh
- 1 cup heavy cream
- ¼ teaspoon paprika
- salt
Instructions
How to sear salmon
- Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
- Season salmon fillets with salt.
- When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
- Reduce heat to medium.
- Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
- Remove salmon from the skillet.
How to make white cream sauce
- To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
- Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
- To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.
Assembly
- Add cooked salmon to the skillet with the cream sauce.
- Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
- Season with salt, if needed.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Excellent, easy to make. I made rice to go with and it was very good just watch salt even rinsing the capers they are still high in salt. I will definitely make this again. Also, i had one piece of salmon with skin and one without. The one without came out perfrct. I also used a nonstick pan.
It was great and I will make it again but I felt the capers dominated the other vegetables.
Extremely easy recipe to follow, and very tasty! I did add some large shrimp with the salmon. Otherwise , I followed the recipe exactly as given . I served it over mother-in-law's tongue pasta... It was visually stunning... In addition to being delicious. I received so many inquiries on my Instagram for the recipe when I posted a picture!!! Thanks so much for sharing this.
Deborah, your comment made my day! So glad you enjoyed this recipe. Love the addition of large shrimp along with the salmon.
WOW !!!
I made this tonight for my wife and I.
So easy and tastes amazing.
Definitely will be doing this one again.
Rick V
Rick, I am so glad you enjoyed this recipe! Thank you so much for stopping by and sharing such positive feedback! 🙂
So delicious! Have made a few times and it’s always a hit. Very filling and rich. Also love that it’s a one pan dish, easy clean up!
Lizzie, so happy you enjoyed this recipe! 🙂
I made this tonight with a few changes because I didn’t have artichokes or spinach. I used snow peas and a bit mote salt and pepper. Other than that, I followed the recipe. It was ssssoooo good!! Absolutely scraped the plate! It’s a keeper!
Hi Judy! 🙂 Love the idea of using the snow peas - they are very tasty!
This was wonderful. I made this and the chicken. My 49 year old daughter feel that I have become a chef in my old age. So simple but doesn't taste that way. Thank uou.
Ann, you are very welcome! So glad you found those 2 recipes useful. I agree - they are pretty simple but taste amazing. Glad you liked them.
Fabulous recipe! Very rich, though.
Glad you enjoyed it!
I made you Tuscan chicken the other night, and plan to make salmon this week. Looks like this one is a winner, too.
Just made this and OMG! It is so good! Didn't have heavy cream so I used cream cheese and pasta water. It is perfection!!
Thank you, Lynn, for taking the time to share such a positive comment! So happy to hear you liked this recipe! 🙂
Really good. My husband said...."this is wonderful".
Thank you, Kathy! So happy you and your husband enjoyed this recipe! 🙂
This was delish! I forgot to get spinach so I just did a chiffanod with some basil for added greenery. I also threw in a little grated Parmesan cheese. So good! Served it over spaghetti squash since we eat low carb/keto. Thanks for sharing! I will definitely be making this again.
Delicious!!!!!!!!!!!
Very delicious!!! I paired mines with sautéd spinach seasoned in minced garlic, a little apple cider vinegar and soy Sauce and it was amazing!! Will be making again!!
This is delicious! I’m eating and writing this reviews at the same time.
Initially I cooked the salmon skin side down, whoops! But when I flipped it, the skin was cooked and came off easily with a pair of tongs.
I used sun dried tomatoes in oil but I drained them before chopping, I also used a small jar of marinated artichoke hearts that I drained as well before I chopped. Otherwise made recipe exactly as stated. I did also spoon the pasta out of the pot right into the pan. Plenty of sauce for the pasta! Topped with parmigiana cheese. Wow!! This will definitely go into the rotation.
For the sun dried tomato, do you recommend dried, bagged tomatoes, or ones form the jar (packed in oil)?