Creamy Tuscan salmon is one of those dishes that looks and tastes like something you'd order at a restaurant and then immediately regret not making at home sooner. Rich, creamy sauce, sun-dried tomatoes, spinach, and perfectly seared salmon - all in one pan in under 30 minutes. It's indulgent enough to feel like a treat and clean enough to fit your goals.
4 Servings
460 Calories
42g Protein
12g Carbs
22g Fat
Ingredients
For the salmon:
- 4 salmon fillets (6oz each)
- 1 tbsp olive oil
- Salt, pepper, and garlic powder to taste
For the sauce:
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup low sodium chicken broth
- ¾ cup light coconut milk or low fat heavy cream
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- 2 tbsp parmesan, grated
- Salt and pepper to taste
Directions
- Season salmon fillets with salt, pepper, and garlic powder on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side up for 4 minutes until golden. Flip and cook another 3-4 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes and cook for 1-2 minutes until fragrant.
- Pour in chicken broth and coconut milk. Stir in Italian seasoning, red pepper flakes, and parmesan. Simmer for 3-4 minutes until slightly thickened.
- Add spinach and stir until wilted, about 1-2 minutes.
- Return salmon to the skillet and spoon sauce over the top. Simmer for 2 more minutes and serve immediately.
- Serve over rice, cauliflower rice, or with crusty bread to soak up the sauce.
Meal Prep & Storage
Prepping ahead: The sauce can be made up to 2 days in advance and stored separately in the fridge. Sear the salmon fresh for best results - it only takes 8 minutes and is significantly better fresh off the pan.
Storing leftovers: Store in an airtight container in the fridge for up to 3 days. The sauce thickens considerably in the fridge which actually makes the leftovers even richer.
Reheating: Reheat gently in a skillet over low heat with a small splash of chicken broth to loosen the sauce, about 3-4 minutes. Avoid the microwave if possible - salmon reheated in a microwave is nobody's friend.
Batch tip: Double the sauce and use it over chicken, shrimp, or pasta later in the week. It's incredibly versatile and takes no extra time to make in a larger batch.