This post may contain affiliate links. Please read our disclosure policy.
This Creamy Tuscan Salmon is made with pan-seared salmon in a creamy garlic sauce with spinach, sun-dried tomatoes, and green olives. Everything comes together in one skillet in about 25 minutes, making it an easy weeknight dinner.
Salmon is one of my go-to proteins when I need to get dinner on the table quickly. As a mom of five, I have made a lot of salmon recipes over the years, and I always come back to the easy one-pan meals.
The sauce is what makes this one so good. Coconut cream makes it rich and creamy, while the sun-dried tomatoes, garlic, and green olives add so much flavor. It feels like a special dinner without requiring much work.
Salmon is one of my favorite proteins to make. Other delicious options are Easy Salmon Florentine and Creamy Coconut Lime Salmon. Want more Tuscan-inspired recipes? Check out this Tuscan Shrimp Recipe and this Creamy Tuscan Chicken.
Key Ingredients
Below are the key ingredients needed for this recipe. Full measurements are listed further down below.
- Salmon: Look for fillets of similar thickness so they cook at about the same rate. Skin-on or skinless salmon will work.
- Coconut cream: Use unsweetened coconut cream. Be careful not to grab cream of coconut, which has added sugar and is usually used in desserts and drinks.
- Sun-dried tomatoes: These add a slightly tangy, concentrated tomato flavor to the sauce.
- Green olives: The olives add a salty bite that goes really well with the creamy sauce.
- Baby spinach: It wilts right into the sauce and only needs a couple of minutes to cook.
- Italian seasoning: A simple way to season salmon without overpowering the sauce’s flavors.
Salmon Seasoning Ideas
For this salmon, I keep the seasoning simple with Italian seasoning, salt, and black pepper because there’s already lots of flavor in the sauce.
If you’re looking for other easy salmon seasoning ideas, these are a few combinations I use:
- Smoked paprika, garlic powder, salt, and pepper
- Lemon pepper and garlic
- Italian seasoning and garlic
- Chili powder, cumin, and paprika
- Dijon mustard, garlic, and fresh herbs
Even when I’m making salmon with a sauce, I always season the fish itself. It makes a big difference in the finished dish.
How to make Creamy Tuscan Salmon
Season the salmon: Pat the salmon fillets dry and season them with Italian seasoning, salt, and black pepper.
Sear the salmon: Heat the olive oil in a large skillet and cook the salmon for about 4 to 6 minutes per side, until nicely golden. Transfer it to a plate and set aside.
Start the sauce: In the same skillet, sauté the garlic until fragrant. Add the sun-dried tomatoes, green olives, spinach, and vegetable broth.
Make it creamy: Reduce the heat and cook until the spinach wilts. Stir in the coconut cream and cook for another minute.
Bring everything together: Return the salmon to the skillet and spoon some of the creamy sauce over each fillet. Let everything warm together, taste, and adjust the seasoning, then serve.
Common Questions
I prefer to cook salmon skin-side down for a few minutes, until it starts to crisp up, before flipping it to the other side.
Yes. Thaw it completely first, then pat the salmon very dry before seasoning. Removing the extra moisture will help it brown better in the skillet.
Yes. Skin-on or skinless salmon will work. If using skin-on fillets, start cooking them skin-side down.
Yes. Heavy cream can be used if you don’t need the dish to be dairy-free. It will give the sauce a rich, creamy texture.
Yes. Vegetable broth works well, but chicken or fish broth can also be used.
Salmon should flake easily with a fork and look opaque through the center. For food safety, cook salmon to an internal temperature of 145°F.
Yes, when made with coconut cream as written. If avoiding dairy for an allergy, always check the labels on packaged ingredients as well.
What to serve with Tuscan Salmon
Salmon is super versatile and you can pair it with so many different sides:
- One of my favorite options is Roasted Vegetables
- All sorts of potato dishes will work well too. Potatoes always make a great side dish no matter how you prepare them, whether they are roasted, fried, or mashed. Serve with these Roasted Sweet Potatoes or this Garlic Roasted Potatoes Recipe
- My kids love it served with pasta. Try it with this Spinach and Mushroom Pasta or this Mushroom Garlic Spaghetti
- Salads are always a great option too. A fresh spring mix salad pairs well with this dish. Or you can try it with this Summer Corn salad.
- I also like to serve it with Quinoa or Rice. Try it with This Cilantro Lime Cauliflower Rice or Plain white rice.
- Serve with this Healthy Mashed Potato recipe, or keep it low-carb by serving it with this Cauliflower Mash recipe.
- Garlic Bread or this homemade dinner roll Recipe.
Helpful tips
- Pat the salmon dry before seasoning. This helps it get a better sear.
- Try to use salmon fillets that are similar in thickness so they cook evenly.
- Don’t keep moving the salmon around the pan. Give it time to develop some color before flipping.
- Don’t overcook the salmon during the first step. It will warm up again once it goes back into the sauce.
- If using frozen spinach, thaw it first and squeeze out as much water as possible.
- Taste the sauce before adding more salt. The olives and sun-dried tomatoes can already be salty.
- Keep the heat gentle once the coconut cream goes into the skillet.
Storage and reheating
Store leftover salmon and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat it gently so the salmon doesn’t dry out. I prefer warming it in a covered skillet over low heat, but you can also reheat individual portions in the microwave.
If the sauce thickens in the refrigerator, add a small splash of broth while reheating.
Leftovers can also be frozen for up to 3 months, although the texture of the creamy sauce may change slightly after thawing.
More Salmon Recipes
- Lemon Dill Salmon Pasta Salad
- Baked Teriyaki Salmon
- Salmon Piccata Recipe
- Baked Parmesan-crusted salmon
- Blackened Salmon
- Maple Pecan Salmon
- Salmon Tacos with Corn Salsa
- Sun-dried Tomato Stuffed Salmon
You may also like
- Healthy Chicken Enchiladas
- Lemon Garlic Baked Cod
- Beef Wellington
- Chicken Fajita Pasta
- Creamy Chicken and Broccoli Skillet
- Tandoori Chicken Recipe
- Chicken Green Beans and Potatoes
- Air Fryer Chicken Nuggets
Thanks so much for joining me and cooking along. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Creamy Tuscan Salmon
Video
Ingredients
Salmon:
- 1 tablespoon Olive Oil
- 1 pound Salmon Fillets, 3 or 4 salmon fillets
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Salt
- Ground Black Pepper
White cream sauce:
- 6-8 cloves Garlic, peeled, chopped or minced
- 1/4 cup Sun-dried tomatoes, chopped
- 5 ounces Fresh Spinach
- 1 cup Pitted green Italian Olives
- 1/4 cup Vegetable broth
- 3/4 cup Coconut Cream
Instructions
- Rinse the 1 pound Salmon Fillets and pat dry using a paper towel. Season the salmon with 1 teaspoon Italian Seasoning, 1/4 teaspoon Salt, and Ground Black Pepper.
- Heat a large non-stick pan. Add 1 tablespoon Olive Oil and heat until shimmering. Place the salmon skin-side down and cook until nicely golden brown, about 4-6 minutes on each side.
- Remove the salmon from the pan and set aside. Using the same pan, add 6-8 cloves Garlic (minced or finely chopped) and sauté until fragrant.
- Immediately add the 1/4 cup Sun-dried tomatoes (chopped), 1 cup Pitted green Italian Olives, and 5 ounces Fresh Spinach (chopped). Pour in the 1/4 cup Vegetable broth and stir well.
- Reduce the heat to low and cook, stirring constantly, until the spinach is wilted. Now stir in the 3/4 cup 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 to your taste. Transfer the salmon to the serving plates.
- Pour the sauce on top of the salmon and serve warm.
Notes
- Pat the salmon dry before seasoning to help it get a nice sear.
- Use salmon fillets that are similar in thickness so they cook evenly.
- Don’t overcook the salmon during the initial sear since it will warm again in the sauce.
- Use unsweetened coconut cream, not cream of coconut. Cream of coconut contains added sugar and will make the sauce sweet.
- Frozen spinach can be used, but thaw it and squeeze out the excess moisture first.
- Heavy cream can be substituted for coconut cream if the recipe doesn’t need to be dairy-free.
- Taste the sauce before adding more salt because the olives and sun-dried tomatoes are already salty.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
How pretentious and unhelpful. Recipe looks delicious— can’t wait to try it!
Just because a recipe draws flavor inspiration from a region doesn’t mean it must adhere to a strict Tuscan culinary passport. It’s 2025… food evolves, people get creative, and yes, fusion is a thing! The beauty of cooking is taking inspiration and making it your own. If your travels through Tuscany didn’t involve creamy salmon, that’s okay, someone else’s kitchen might. Meanwhile, the rest of us will be enjoying this delicious dish without needing a geography lecture. Thank you Rena for such a fantastic recipe!!
You are the best Emilia. I really appreciate your support more than you know.
Great receipt! Super simple, quick, and tasty!! I used frozen spinach and didn’t have any mushrooms but it tastes delicious!
Thank you
Really good, I will also try with chickenbreast and cutlet
You have so many fantastic receipes, thank you
Thanks, Benny. Appreciate the feedback.
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.
So glad it worked out and you loved it.
I wish I would’ve read your comment sooner. I made the same tragic mistake … lol… but at least it was still edible.
It looks like a restaurant-quality dish. Beautiful!
Made this last night. It was amazing! Love your recipes!
So awesome! Thanks
Is the nutrition info for one serving?
Hi there. Yes per serving
Hello, Is there anything else I can use instead of coconut cream??
Hey, You can use heavy cream. Or for a healthier option, mix equal amounts of fat-free cream cheese with skim milk.
How much is in a serving size?
one salmon filet