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This Creamy Tuscan Salmon recipe serves up perfectly pan-seared salmon, smothered in a creamy garlic sauce, with spinach, sun-dried tomatoes, and olives – delicious! It’s such a healthy and easy fish dish, perfect for weeknights.

overhead shot of  cooked salmon filets in a creamy Tuscan sauce with olived
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This Tuscan salmon is packed with Italian flavor! Tender salmon fillets, with crispy seared edges, in a rich and creamy sauce, it’s so good. The entire family will love this deliciously simple, one-pan recipe.

Salmon is such a great fish and goes well with so many things, why not also try my Easy Salmon Florentine or my Creamy Coconut Lime Salmon, both are winners! Want more Tuscan-inspired recipes? Check out this Tuscan Shrimp Recipe and this Creamy Tuscan Chicken.

Why this is so good

  • Perfectly Cooked Salmon: Pan-frying the salmon gives you a juicy fillet with a crispy coating – delicious!
  • Rich and Creamy Sauce: A dairy-free sauce, made from coconut cream, packed with Italian flavors.
  • Healthy: Protein-packed salmon with spinach. Less than 500 calories per serving.
creamy sauce drizzling over salmon fillet in a skillet

Ingredients you will need

  • Salmon: Ideally buy fresh salmon from the seafood counter of my grocery store, instead of frozen fillets in bags, since those tend to be very thin. Wild-caught salmon are the best if you can get your hands on some.
  • Olive Oil: Just a small amount for pan-frying. You may use avocado oil.
  • Italian Seasoning: Your favorite brand. Or you can mix up your own with basil, marjoram, oregano, rosemary, and thyme.
  • Salt: To taste
  • Garlic: For the strongest flavor, fresh cloves are best. Unless you are in a pinch you may use garlic powder instead.
  • Sun-dried Tomatoes: Chopped. In packets in a jar with oil. The ones in the jars have more flavor.
  • Spinach: We used fresh baby spinach but you may also use frozen spinach.
  • Olives: Make sure they are pitted, Italian green olives are great, they have a creamy salty flavor.
  • Broth: You can use fish broth, chicken broth, or vegetable broth.
  • Coconut Cream: Keeps it dairy-free and delicious! But you may use any other cream of choice. If you do not mind using heavy whipping cream then go ahead and use that.

How to make Tuscan Salmon

  • Cook the Salmon: Rinse the fillets, dry them, season, and then pan fry. Then set aside.
chopped basil chopped sun-dried tomatoes and garlic cloves on a cutting board
  • Cook the sauce: Sauté the garlic, then add the tomatoes, olives, and spinach. Add the broth and stir well. Then add the coconut cream.
olives and sun-dried tomatoes in pan with garlic to be cooked for sauce
  • Add the Salmon: Careful place the salmon back in the pan with the sauce. Cook until heated and season to taste.

Frequently asked questions

Is Salmon Healthy?

As part of a healthy diet, yes indeed! Rich in heart-healthy omega-3s, salmon is a low-calorie protein source that’s also low in saturated fat. The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week.

How to Know when Salmon is cooked?

The salmon starts to cook when it slowly becomes paler, from the bottom where the fish is touching the pan up to the center. Pan-seared salmon is done when it feels firm to the touch, so your finger will bounce back when you press the salmon. Some people like salmon slightly undercooked and others like it well done. Once the color has moved up to the center, flip it! You’ll have yourself a tender, juicy, and crispy fillet.

What is Tuscan Cream sauce made of?

Tuscan cream sauce is usually made of heavy cream, butter, fresh garlic, and Parmesan cheese. Sometimes ingredients like sun-dried tomatoes, spinach, or herbs such as basil or parsley are also added to make a Tuscan-inspired cream sauce. Tuscan cream sauce is a rich and flavorful sauce that is usually used in pasta dishes or served over chicken or seafood.

top view of a skillet with creamy pan-seared salmon in sauce with spinach and olives

What to serve with Tuscan Salmon

Salmon is super versatile and you can pair it with so many different sides:

fork in cooked salmon in a pan with creamy Tuscan sauce

Recipe Notes and Tips

  • Don’t overcook: Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.
  • Leaving the skin on? The skin provides a layer of protection against the hot pan, and it’s a lot easier to slide a spatula underneath crispy skin than underneath tender flesh. But of course, you can remove it, you’ll still get crispy salmon edges.
  • Other Protein: This sauce would go well with chicken breasts (or thighs) or shrimp!
close up of a healthy Tuscan salmon recipe on a pan made with spinach and olives

Storing and Reheating

  • Storing: Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days. You may freeze for up to 3 months.
  • Reheating: Reheat leftover Tuscan Salmon in the microwave for 1-2 minutes or until it is heated through. You can wrap it in foil and place it in a preheated oven at 350F for 6-8 minutes.
close up top down shot of Tuscan salmon in a creamy sauce in skillet

More delicious Salmon Recipes

fork in salmon flaking it in a creamy sauce in a pan

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salmon filets cooked in a creamy Tuscan sauce in a pan

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5 from 29 votes

Creamy Tuscan Salmon

By: Rena
Servings: 4 servings
Prep: 5 minutes
Cook: 20 minutes
0 minutes
Total: 25 minutes
top view of Creamy Tuscan salmon filets in pan in a creamy Tuscan sauce with spinach and olives
Pan-seared crispy salmon fillets in delicious creamy spinach, olives, and sun-dried sauce using coconut cream.

Equipment

Ingredients

Salmon:

  • 1 tbsp. Olive Oil
  • 1 lb. Salmon Fillets, 3 or 4 salmon fillets
  • 1 tsp. Italian Seasoning
  • 1/4 tsp. Salt

White cream sauce:

  • 6-8 cloves Garlic, peeled
  • 1/4 cup Sun-dried tomatoes, chopped
  • 5 oz. Fresh Spinach
  • 1 cup Pitted green Italian Olives
  • 1/4 cup Vegetable broth
  • 3/4 cup Coconut Cream

Instructions

  • Rinse the fish fillets and pat dry using a kitchen towel. Season the salmon with Italian seasoning, salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
  • Heat a large non-stick pan. Add oil and heat until shimmering. Place the fish and cook until nicely golden brown about 4-6 minutes each side.
  • Remove the fish from the pan and set aside. Using the same pan, add garlic and sauté until fragrant.
  • Immediately add chopped tomatoes, olives, and spinach. Pour in the broth and stir well.
  • Reduce the heat to low and cook stirring constantly until the spinach is wilted. Now stir in the coconut cream and cook for 1 minute more.
  • Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
  • Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
  • Pour the sauce on top of the fish and serve warm.

Video

Notes

  • Don’t overcook: Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.
  • Leaving the skin on? The skin provides a layer of protection against the hot pan, and it’s a lot easier to slide a spatula underneath crispy skin than underneath tender flesh. But of course, you can remove it, you’ll still get crispy salmon edges.
  • Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.
  • Other Protein: This sauce would go well with chicken breasts (or thighs) or shrimp!
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 428kcalCarbohydrates: 12gProtein: 27gFat: 32gSaturated Fat: 16gCholesterol: 62mgSodium: 801mgPotassium: 1183mgFiber: 4gSugar: 3gVitamin A: 3613IUVitamin C: 15mgCalcium: 107mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Italian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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Recipe Rating




17 Comments

  1. Tuscan salmon? Not one I’m familiar with from my travels through Tuscany. Italians generally it what’s local and what’s in season. Salmon would come from the Atlantic not the Med. Also cream like cheese( cream cheese suggested to one punter), is a no no with fish throughout Italy. Maybe just a dish for the American market.

  2. 5 stars
    Great receipt! Super simple, quick, and tasty!! I used frozen spinach and didn’t have any mushrooms but it tastes delicious!

  3. 5 stars
    Delicious and easy recipe to prepare. I can see myself easily switching the protein to chicken or shrimp and it would still being amazing. Cooking novices beware… there is a huge difference between coconut cream and cream of coconut! Although I made this tragic mistake, it was still edible. My mom loves sweets so it was delicious to her. I’m more of a savory food lover so it was a bit too sweet for my liking.

    1. I wish I would’ve read your comment sooner. I made the same tragic mistake … lol… but at least it was still edible.

    1. Hey, You can use heavy cream. Or for a healthier option, mix equal amounts of fat-free cream cheese with skim milk.