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Creamy 20-Minute Tuscan Garlic Salmon Recipe with Sundried Tomatoes Made Easy

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A quick and elegant salmon dish featuring a creamy garlic sauce with sundried tomatoes, ready in just 20 minutes. Perfect for busy weeknights or impressing guests with minimal fuss.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each, skin-on or skinless)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 4 large garlic cloves, minced
  • 1/3 cup sundried tomatoes, chopped (packed in oil; soak dry ones in warm water)
  • 3/4 cup heavy cream (180 ml; can substitute coconut cream for dairy-free)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 2 cups baby spinach (60 g, optional)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Pat 4 salmon fillets dry with paper towels, then season both sides with salt and black pepper. (5 minutes)
  2. Heat 2 tablespoons olive oil over medium-high heat in a large non-stick skillet. Once shimmering, place salmon skin-side down (if skin-on). Cook for about 4-5 minutes until the skin is crispy and the fillet is mostly cooked through. Flip and cook for another 2 minutes. Remove salmon and set aside on a plate. (7 minutes)
  3. Reduce heat to medium, add 2 tablespoons unsalted butter to the same pan. Once melted, add 4 minced garlic cloves and sauté until fragrant but not browned, about 1 minute. (2 minutes)
  4. Stir in 1/3 cup chopped sundried tomatoes, cooking for 1-2 minutes to rehydrate and release flavor. (2 minutes)
  5. Slowly add 3/4 cup heavy cream while stirring. Bring to a gentle simmer, then mix in 1/4 cup grated Parmesan cheese until melted and sauce thickens slightly. Add 1 teaspoon dried Italian herbs. (4 minutes)
  6. Toss in 2 cups baby spinach, letting it wilt into the sauce. Stir in 1 tablespoon fresh lemon juice to brighten flavors. Taste and adjust salt and pepper if needed. (2 minutes)
  7. Nestle the salmon fillets back into the sauce, spooning it over the top. Let everything warm together for 1-2 minutes. (2 minutes)
  8. Serve salmon with a generous spoonful of the creamy sundried tomato sauce. Garnish with extra Parmesan or fresh herbs if desired.

Notes

Keep an eye on the cream to prevent it from boiling aggressively and splitting. If sauce thickens too much, add a splash of water or broth. Pat salmon dry before cooking to ensure crisp skin. Do not overcrowd the pan to avoid steaming. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Leftovers can be refrigerated for up to 2 days; reheat gently with added liquid to loosen sauce.

Nutrition

Keywords: Tuscan salmon, creamy garlic salmon, sundried tomatoes, quick salmon recipe, easy dinner, 20-minute meal, healthy salmon, low-carb salmon

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