Go Back
–+ servings
Close-up of a pan-seared salmon fillet smothered in creamy sauce with spinach and sun-dried tomatoes, our Creamy Tuscan Salmon with Spinach.

Creamy Tuscan Salmon with Spinach

This recipe creates an indulgent, gluten-free Creamy Tuscan Salmon with Spinach that brings Italian-inspired flavor to your table. It is a satisfying dish suitable for weeknight meals or special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Dinner, Seafood
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh salmon cut into 4 pieces
  • to taste Salt & pepper
  • 1/4 teaspoon garlic powder
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth or dry white wine
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes see note
  • 1 cup heavy/whipping cream
  • 1 cup fresh baby spinach packed, use up to 2 cups
Optional Additions
  • 1 tablespoon fresh basil sliced thin
  • Freshly grated parmesan cheese

Equipment

  • Skillet

Method
 

  1. Season the salmon pieces on both sides with salt, pepper, and garlic powder. Dredge the seasoned salmon in flour.
  2. Add the oil and butter to a skillet over medium-high heat. When hot, add the salmon. Cook the salmon for 3 to 4 minutes per side until a crust forms. Do not overcook; the salmon should not be fully cooked yet. Remove the salmon from the pan and set it aside.
  3. Add the chicken broth (or wine), lemon juice, and sun-dried tomatoes to the pan. Allow the mixture to bubble for a couple of minutes.
  4. Stir in the cream and cook for a few more minutes.
  5. Reduce the heat to medium-low and add the spinach to the skillet. Let the spinach wilt for about 30 seconds. Return the salmon to the pan. Cook for a few minutes until the salmon is cooked through and the sauce thickens slightly.
  6. Serve the dish with fresh basil and grated parmesan cheese if you choose to use them.

Notes

This recipe honors Italian flavors while remaining gluten-free. The richness of the sauce comes from the heavy cream and the depth of flavor from the sun-dried tomatoes.

Tried this recipe?

Let us know how it was!