Creamy Tuscan Salmon

Happy weekend, friends! I am excited to share this really yummy salmon dish that we made last night for dinner. But let me backup first… 🙂

Earlier in the week, I went to Costco and bought 3 lbs. of salmon. I truly find Costco has the best salmon around – it’s rich, but not oily, and it already has the skin removed. Having the skin already removed is a big plus for me! What I usually do when I get home is split the 3lb salmon in half and freeze half right away. The other half I prep. for a meal during the week by either marinating it or cutting it into fillets, like I did here. I prefer to freeze the salmon before cooking it because when it defrosts, it tastes fresh agin. Whereas, if you freeze it cooked, it never quite tastes as good as making it fresh.

After cutting the salmon piece into 4 fillets, I seasoned and pan-seared them. You follow this step by making the sauce and then combine them back together in the same pan. When it’s ready, it’s a full meal in one pan. I’ve said this a million times but one-pan meals are the absolute best!

You can serve this with anything you like – pasta, rice, crusty bread…. because it tastes great with anything!

If you like this recipe, let me know in the comments below, and if you’re looking for another salmon recipe to make with the other half of your Costco salmon, check out any of these recipes here! Happy cooking!

Creamy Tuscan Salmon

Servings: 4
Time: 35 minutes
Difficulty: easy
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Ingredients

Salmon Ingredients

4 salmon fillets
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon butter

Garlic Cream Sauce

1 tablespoon unsalted butter
1 tablespoon minced garlic, about 3-4 cloves
1½ cups cherry tomatoes
4 cups fresh spinach
1 teaspoon Italian seasoning
¾-1 cup chicken broth
¾-1 cup heavy cream
½ cup grated parmesan
2-3 tablespoons basil, chopped
Salt, to taste

Directions

Whisk together Italian seasoning, garlic powder, and paprika in a shallow bowl. Season the salmon fillet with salt and black pepper, and then sprinkle on the spice mixture.
Heat a tablespoon of butter over medium-high heat in a large skillet or cast-iron pan. Add the salmon skin-side up to the pan and cook until the fillet looks golden (5-6 minutes depending on the salmon’s thickness). Flip (only flip once) and cook for an additional two more minutes and then transfer the salmon to a plate.
Melt another tablespoon of butter in the same pan, then add the minced garlic, fresh tomatoes, spinach, and Italian seasoning. Sauté until the garlic is fragrant, the spinach is wilted, and the tomatoes are just cooked (about 2-3 minutes).
Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom or sides of the skillet. Add cream and Parmesan cheese. Cook over medium heat for 5-7 minutes, frequently stirring until the sauce slightly thickens.
Return the salmon fillets to the skillet and let them heat back up for about 2-3 minutes. Spoon some sauce over salmon.
Remove the creamy Tuscan salmon from the heat and serve with pasta. Garnish with freshly chopped basil and parsley.