Quick Cozy Tuscan Salmon with Parmesan Cream Sauce

Quick Cozy Tuscan Salmon with Parmesan Cream Sauce

A quick stovetop salmon dish finished in a creamy Parmesan sauce with sun-dried tomatoes and spinach—simple to make and loaded with comforting Tuscan-inspired flavours.

Print Pin

Course: Main Course

Cuisine: Italian-inspired

Keyword: Quick Cozy Tuscan Salmon with Parmesan Cream Sauce

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Ingredients

1 tbsp butter
1 tbsp olive oil
4 pieces salmon fillet
salt and pepper
2 cloves garlic
3–4 sun-dried tomatoes, packed in oil, sliced
125ml / ½ cup chicken stock plus a bit of lemon juice.
250ml / 1 cup double/heavy cream
50g / ½ cup Parmesan cheese
30g / 1 cup fresh spinach

Instructions

Blot the salmon on all sides with a paper towel to remove surface moisture. Season well with salt and pepper. Warm the olive oil and butter in a frying pan, then place the salmon in—skin side up first. Sear over medium-high heat until the top browns and the skin crisps, about 6–7 minutes. The fish doesn’t need to be fully cooked yet. Transfer the pieces to a plate.
In the same pan, add the garlic and the sliced sun-dried tomatoes. Cook gently for about 30 seconds. Pour in thechicken stock plus a bit of lemon juice to deglaze, scraping up any browned bits, and let it simmer until reduced by half, around 5 minutes.
Stir in the heavy cream and Parmesan. Once the cheese has melted into the sauce, add the spinach. Return the salmon to the pan and let everything gently bubble for 5 minutes. Taste and add salt if needed.

Notes

Drying the salmon before cooking helps it sear properly rather than steam.
High heat gives the salmon a flavourful, golden crust.
Using some of the oil from the sun-dried tomato jar adds extra depth to the sauce.
Freshly grated Parmesan melts into the sauce more smoothly and has better flavour than pre-grated.
You can swap the spinach for kale or arugula/rocket if you like.
Let the salmon finish cooking in the sauce for the full 5 minutes, but watch closely—if it starts to flake apart, it’s gone too far.

Nutrition

Save