Creamy Tuscan salmon features buttery salmon fillets in a creamy sun-dried tomato spinach sauce with plenty of tender baby potatoes on the side.
We make a lot of salmon dishes around here, but this skillet today just might be my favorite.
At least til the next one makes an appearance! Til then, catch me facediving into bowls of this creamy salmon + buttery potatoes.
With EXTRA creamy Tuscan sauce on top. Good grief, every single component of this salmon is just singing in pure harmony with each other.
And you KNOW we’re bringing out the easy stuff today and making this salmon in 40 minutes with only a handful of basic pantry ingredients.
I see no reason why this salmon shouldn’t be on your menu at least once a week to be honest…
This Tuscan Salmon features…
- Flaky, melt-in-your-mouth salmon filets
- Tender halved baby potatoes
- A creamy alfredo-like sauce with tangy sun-dried tomatoes and wilted spinach
Making the Tuscan Salmon
(scroll to the bottom of the post for the full recipe!)
What is Tuscan?
Tuscan dishes typically involve the following:
- Wilted baby spinach
- Chopped sun-dried tomatoes (look for oil-packed for best results!)
- Fresh herbs (I like using fresh basil)
- A creamy, garlicky alfredo sauce
Choosing the Baby Potatoes
I like to use baby yellow potatoes for this recipe, but any kind of baby or fingerling potato will work here!
If all you have on hand is regular potatoes, that will also work! Cut the potatoes into 2-in cubes and boil per recipe instructions.
Choosing the Salmon Filets
You’ll need 4 salmon filets for this recipe (around 1-1/2 lbs) Each salmon filet should be around 6 oz total.
You can use frozen + thawed salmon for this particular recipe OR go to your deli counter and get it fresh.
Cooking the Salmon
The salmon is cooked in two stages: pan-seared and then finished off in the sauce.
Make sure you don’t crowd the salmon in the pan when you’re pan searing it. Salmon can be slightly delicate to cook and you don’t want it to fall apart when flipping.
Depending on the size of your filets, you may want to sear the salmon in two batches.
Holy cow, the creamy sauce sauce, the herbiness, the tanginess from the tomatoes, the tender potatoes, and the buttery salmon…
…it all just wraps up into a legendary skillet dinner. It’s seriously incredible.
Plus it’s easy enough to tackle any weeknight dinner plans! Yet fancy enough to totally steal the show for your next date night.
The important thing is that you make it and do it asap.
More salmon favorites that should definitely be dinner next time!
- Sheet Pan Greek Salmon and Fingerling Potatoes
- Miso Ginger Glazed Salmon
- Spicy Ginger Mango Salmon Poke Bowls
Skillet Creamy Tuscan Salmon and Baby Potatoes
- 1-1/2 lbs baby potatoes, halved
- 4 salmon filets (about 1-1/2 lbs) skin removed
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1-1/4 cups 2% or lowfat milk
- 1/2 cup half and half cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 cups baby spinach
- 2 tablespoons minced fresh basil
- Place baby potatoes in a medium pot of lightly-salted water. Bring to a boil over medium-high heat, then reduce heat to medium and let simmer 10-15 minutes until potatoes are tender. Drain and set potatoes aside.
- Pat salmon filets dry and season well with salt and pepper. In a 9-in cast iron skillet or a large nonstick skillet, heat oil over medium-high heat until shimmery. Add salmon to pan and saute 2-3 minutes on each side, flipping once until salmon is golden. Transfer to a plate.
- Wipe skillet clean and melt butter over medium heat. Add garlic and saute 1-2 minutes until very lightly browned. Whisk in flour until smooth and cook 1-2 minutes until golden.
- Slowly whisk in milk and half and half. Bring sauce to a low simmer over medium heat and cook until thickened. Stir in Parmesan cheese, tomatoes, and spinach. Season with salt and pepper to taste.
- Nestle salmon and potatoes into sauce, reduce heat to medium-low heat, and cover. Let simmer over medium-low heat 5-10 minutes or until salmon is cooked through to 125F. (for medium rare) Top salmon with fresh basil and serve immediately. Enjoy!