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tuscan salmon
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5 from 1 vote

Tuscan Salmon

Creamy salmon fillet with spinach and sun-dried tomato
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Keyword: creamy salmon, fish dinner, salmon
Servings: 3 people
Calories: 830kcal
Author: Vanjo Merano


  • 3 pieces salmon fillet
  • 3 cups baby spinach
  • 5 ounces sun-dried tomato
  • 5 tablespoons Parmesan cheese
  • 1 1/2 cups heavy whipping cream
  • 6 cloves garlic minced
  • 1 piece onion chopped
  • 1/2 cup water
  • 2 tablespoons butter
  • 4 tablespoons cooking oil
  • 2 tablespoons parsley chopped (optional)
  • Salt and ground black pepper to taste


  • Rub salt and pepper all over the salmon. Let it stay for 5 minutes.
  • Heat oil in a pan. Fry salmon until light brown. Turn it over and perform the same step on the opposite side. Remove salmon from the pan. Set aside.
  • Melt butter on the same pan with remaining oil.
  • Add garlic. Cook until it starts to brown.
  • Add onion. Sauté until it softens. Put the chopped sun-dried tomato into the pan. Cook for 30 seconds. Pour water. Cover the pan. Continue cooking for 3 minutes.
  • Pour-in heavy whipping cream. Stir. Cover and let boil.
  • Add Parmesan cheese and spinach. Cover and cook for 1 minute.
  • Put the fried salmon fillet back into the pan. Cover and cook for 2 minutes.
  • Season with ground black pepper as needed. Sprinkle chopped parsley on top.
  • Serve hot. Share and enjoy!


Calories: 830kcal | Carbohydrates: 37g | Protein: 14g | Fat: 74g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 392mg | Potassium: 1983mg | Fiber: 7g | Sugar: 20g | Vitamin A: 5500IU | Vitamin C: 36mg | Calcium: 284mg | Iron: 6mg