Creamy Tuscan Salmon

5 from 7 reviews


  • 5 salmon fillets (preferrabley with skin off)
  • 2 tsp olive oil
  • 2 tbsp butter
  • 6 cloves garlic, minced
  • 1 white onion, chopped
  • 1/4 cup sliced sun-dried tomato, drained of oil
  • 1 cup all purpose cream
  • 3/4 cup nonfat milk
  • Salt and pepper
  • 2 cups baby spinach leaves
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoons of water (optional)**
  • chopped fresh parsley and lemon wedges, for garnish


  1. Season your salmon fillet with salt and pepper.
  2. Heat oil and butter in a non-stick skillet and fry salmon on both sides for 2-3 minutes each or until cooked to your liking. Remove from pan and set aside.
  3. In the same pan, sauté onion and garlic until onion becomes translucent. Add the sundried tomatoes and fry for a couple of minutes.
  4. Reduce to low heat and pour in the all-purpose cream and milk. Bring to a low simmer while stirring occasionally.
  5. Add the spinach leaves and let it wilt in the sauce. Add grated parmesan cheese and stir.
  6. If you find the sauce too thick, you can add milk or water. If it’s too thin,you can add the cornstarch slurry to thicken it.
  7. Add the salmon back in the pan and bring to a simmer. Drizzle with lemon juice.
  8. Serve over pasta, rice, or steamed vegetables. Garnish with chopped parsley and a lemon wedge before serving.