Creamy Tuscan Salmon

By Rena |

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.

Creamy tuscan salmon in pan

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? Checkout 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.

Ingredients

Salmon

  • 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.
  • Olive Oil: Just a small amount for pan-frying.
  • Italian Seasoning: Your favorite brand. Or you can mix up your own with basil, marjoram, oregano, rosemary, and thyme.
  • Salt: To taste

Cream Sauce

  • Garlic: For the strongest flavor, fresh cloves are best.
  • Sun-dried Tomatoes: Chopped.
  • Olives: Make sure they are pitted, Italian green olives are great, they have a creamy salty flavor.
  • Broth: You can use fish or vegetable broth.
  • Coconut Cream: Keeps it dairy-free and delicious!

ingredients

olives and sun dried tomatoes in pan with garlic

How to make this Tuscan Salmon

  • Cook the Salmon: Rinse the fillets, dry them, season, and then pan fry. Then set aside.
  • Cook the sauce: Sauté the garlic, then add the tomatoes, olives, and spinach. Add the broth and stir well. Then add the coconut cream.
  • Add the Salmon: Careful place the salmon back in the pan with the sauce. Cook until heated and season to taste.

creamy sauce drizzling over salmon fillet

How to know when Salmon is cooked?

While fillets are cooking, keep an eye on color along the sides of the fillets, it will slowly become 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.

healthy tuscan salmon recipe

What to serve with Tuscan Salmon

Salmon is super versatile and you can pair it with loads of sides:

  • Grilled or Steamed Vegetables.
  • Potatoes. Potatoes always make a great side dish no matter how you prepare them—roasted, fried, or mashed.
  • Pasta. Regular or wholewheat
  • Salad. A fresh green salad is so good
  • Quinoa.
  • Garlic Bread.

overhead shot of tuscan salmon

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.

fork in fish

healthy salmon recipe

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.
  • Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.
  • Other Protein: This sauce would go really well with chicken breasts (or thighs) or shrimp!

top down shot of tuscan salmon

Check out these other delicious fish dishes

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three salmon fillets in a pan with creamy sauce and olives

Creamy tuscan salmon in pan

Creamy Tuscan Salmon

Pan-seared crispy salmon fillets in delicious creamy spinach, olives, and sun-dried sauce using coconut cream.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 428kcal
Author: Rena

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 really well with chicken breasts (or thighs) or shrimp!
Storage:
Place leftovers in a container and store 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 products used.

Nutrition

Calories: 428kcal | Carbohydrates: 12g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 801mg | Potassium: 1183mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg
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creamy pan-seared salmon in a pan with olive garnish

forn in cooked salmon in pan

 

Reader Interactions

Comments

    • Rena says

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

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