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    Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic

    By Julia | Updated: Jan 26, 2025 | Published: Mar 04, 2019 | 133 Comments

    98.0K shares
    • Facebook3.7K
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

    3 creamy tuscan salmon fillets with spinach, artichokes, sun-dried tomatoes, capers in a stainless steel skillet

     

    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.

    Creamy Tuscan Salmon with Spinach, Artichokes, Garlic, and Capers in a stainless steel skillet

    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.

    single Creamy Tuscan Salmon fillet with Spinach, Artichokes, Garlic, and Capers on a white plate

    How to make Tuscan salmon

    1) First, sear salmon fillets in olive oil in a large skillet.

    seared salmon fillets in a skillet

    2) Remove the salmon from the skillet.
    3) Next, cook the vegetables. Add minced garlic and chopped sun-dried tomatoes to the skillet.
    minced garlic and chopped sun-dried tomatoes in a skillet

    4) Add chopped artichoke hearts and drained capers. Cook, stirring, for 1 minute.

    minced garlic, chopped sun-dried tomatoes, chopped artichoke hearts, drained capers in a skillet

    5) Then, add fresh spinach.

    6) Cook for a couple of minutes, until the spinach wilts.

    wilted spinach with other vegetables in a skillet

    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.

    creamy sauce with spinach in a skillet

    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.
    Creamy Tuscan Salmon with Spinach, Artichokes, Garlic, and Capers

    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.

    Creamy Tuscan Salmon with Spinach, Artichokes, Garlic, and Capers

    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:

    • Garlic Parmesan Crusted Salmon and Asparagus
    • Cilantro Lime Salmon
    • Salmon with Mango Salsa

    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
    4.74 from 190 votes

    Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic

    Pan-Seared Creamy Tuscan Salmon with Garlic, Spinach, Artichokes, Sun-Dried Tomatoes and Capers. Crispy and crunchy on the outside, the salmon is moist and tender on the inside.  Served with the silky white cream sauce. This family favorite dinner is ready in 30 minutes!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories per serving 482 kcal
    Author: Julia

    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
    Prevent your screen from going dark

    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 Information
    Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic
    Amount per Serving
    Calories
    482
    % Daily Value*
    Fat
     
    37
    g
    57
    %
    Saturated Fat
     
    15
    g
    94
    %
    Cholesterol
     
    143
    mg
    48
    %
    Sodium
     
    564
    mg
    25
    %
    Potassium
     
    1042
    mg
    30
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    26
    g
    52
    %
    Vitamin A
     
    4865
    IU
    97
    %
    Vitamin C
     
    24.2
    mg
    29
    %
    Calcium
     
    109
    mg
    11
    %
    Iron
     
    2.9
    mg
    16
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword tuscan salmon
    « Farfalle with Spinach, Mushrooms, Caramelized Onions
    Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach »
    98.0K shares
    • Facebook3.7K

    Reader Interactions

    Comments

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      Recipe Rating




    1. Trudie

      December 14, 2023 at 9:26 am

      Excellent flavours and easy to assemble/make. Have made this many times. Great for guests as it looks wonderful and tastes incredible.

      Reply
      • Julia

        December 14, 2023 at 10:13 pm

        Trudie, I am so flattered by your review! ❤️❤️ Thank you so much!

        Reply
    2. Sandra

      December 04, 2023 at 6:04 pm

      I made this and it was amazing. I used the sauce over angel hair pasta. It was delightful.

      Reply
      • Julia

        December 11, 2023 at 2:21 am

        Sandra, I love that you served this over the angel hair pasta - great choice! ❤️

        Reply
    3. Lisa O’Brien

      November 28, 2023 at 3:36 am

      Can I use any other fish besides Salmon? My husband doesn’t eat Salmon, but I enjoy it. Figured I can use two types of fish to please us both!

      Reply
      • Julia

        November 28, 2023 at 9:42 am

        Lisa, yes, this will work virtually with any kind of fish: halibut, mahi-mahi, cod, trout come to mind!

        Reply
    4. Sharleen Taylor

      November 12, 2023 at 8:06 pm

      This was a great dish! I made it just for my family, but I think it will go into my menus for dinner parties. The only thing I would add, would be more cream or milk. We love gravy! LOL

      Reply
      • Julia

        November 13, 2023 at 1:09 pm

        Sharleen, I am so flattered that this recipe made it into your menu for dinner parties! ❤️ Thank you for your review!

        Reply
    5. Janet

      October 04, 2023 at 11:21 am

      Has Anyone tried roasted red peppers in place of the sun dried tomato? That's the ingredient I have available

      Reply
      • Julia

        October 21, 2023 at 7:32 pm

        Janet, it's a late response, but yes, roasted red peppers work great in place of sun-dried tomatoes.

        Reply
    6. Anita

      September 22, 2023 at 7:36 pm

      Made this tonight exactly as written. Simple, quick, easy and full of flavor! Will be making this again and again! Thank you, Julia!

      Reply
    7. Steve Peterson

      September 08, 2023 at 12:10 pm

      I am very reluctant to cook our salmon in new ways (I have a foolproof method) but this looked interesting. Glad I tried it, very tasty, and very easy to make. Now I have 2 foolproof ways to cook salmon.

      Reply
    8. Claire Foulkes

      September 03, 2023 at 4:35 am

      This looks like a simple but tasty recipe. I'm wondering if I can substitute 2% or 5% Fage Greek Yoghurt or a low fat creme fraiche for the cream. Unfortunately, I need to avoid full fat because of raised cholesterol levels. I presume I just need to be very careful and avoid the sauce splitting.

      Reply
    9. Carol

      August 27, 2023 at 12:14 pm

      Made this for lunch and it was delicious. I substituted the artichokes for green beans and popped in some sliced chestnut mushrooms.
      Will definitely make this again. Thanks, Julia.

      Reply
    10. Barbara OBrien

      March 10, 2023 at 2:42 pm

      Love this recipe. I have made it twice for company...rave reviews both times. I would like to make it for 10 guests. Does it double/triple well? Can I make the salmon and sauce earlie in the day and combine before serving to heat through?

      Reply
      • Julia

        March 18, 2023 at 6:11 pm

        Barbara, I am so glad you've made this twice! The recipe doubles and triples well.

        I would not make the cream sauce earlier in the day - the cream does not reheat well. You can make salmon in advance and cook the veggies in advance. But add the cream only when ready to serve.

        Reply
    11. Debbra Dunning Brouillette

      February 07, 2023 at 10:47 pm

      Could I substitute evaporated skim milk for the heavy cream to reduce fat content of the recipe? Otherwise, I would love to try this recipe. Love salmon!

      Reply
      • Julia

        February 13, 2023 at 6:57 pm

        Debbra, yes, you can use evaporated milk instead of heavy cream. Should work just fine!

        Reply
    12. Karen

      January 28, 2023 at 11:06 am

      Absolutely delicious! Used bottled marinated artichoke hearts. Easy to prepare and easy to cook. This will become a regular for us.

      Reply
      • Julia

        January 30, 2023 at 3:15 pm

        Karen, I am so happy this recipe was a success!! I love feedback (especially positive one)! 🙂

        Reply
    13. Janet

      October 26, 2022 at 3:36 pm

      This looks delicious. Are the artichokes canned or marinated?

      Reply
      • Julia

        October 26, 2022 at 7:13 pm

        Janet, I used canned artichoke hearts drained really well of any liquid.

        Reply
    14. Paul

      October 02, 2022 at 9:43 pm

      Thank you very much, Julia for posting this. It's been one of my go-to salmon recipes and I'm making it next week for an anniversary dinner. 36 years!

      Reply
      • Julia

        October 03, 2022 at 1:33 pm

        Paul, you are very welcome! I am so glad this has become a favorite for you! And, I am very flattered you'll be cooking this dish for your anniversary dinner. Happy Anniversary!

        Reply
    15. Anne

      June 03, 2022 at 5:43 pm

      Wonderful dish,especially when you don't want to heat up kitchen. It's at the top of my favorites!

      Reply
      • Julia

        August 22, 2022 at 9:18 pm

        Anne, I am super flattered by your comment! Thank you for taking the time to share your feedback!

        Reply
        • Carol

          August 27, 2023 at 7:53 pm

          Made this for lunch and it was delicious. I substituted the artichokes for green beans and popped in some sliced chestnut mushrooms.
          Will definitely make this again. Thanks, Julia.

          Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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