Creamy Tuscan-Style Salmon with Spinach: A Restaurant-Quality Dish at Home

When I first discovered this Tuscan-style salmon recipe, it instantly transported me to the sun-drenched hills of Italy. This dish perfectly marries the rich, tender salmon with a velvety cream sauce that’s brightened with fresh spinach and aromatic garlic. Originally created in Italian-American restaurants, this fusion dish has become a beloved classic that brings restaurant luxury to your dinner table. Let me show you how to create this stunning meal that’s both impressive enough for special occasions and simple enough for a elevated weeknight dinner.

Ingredients

For the Salmon

• 2.2 lbs (1 kg) salmon fillet, cut into 4-6 even portions
• 2 tablespoons (30ml) olive oil
• Sea salt and freshly ground black pepper to taste

For the Tuscan Cream Sauce

• 4-5 large garlic cloves (about 20g), finely minced
• 10.6 oz (300g) fresh baby spinach
• 8 oz (225g) cream cheese, room temperature
• 1 cup (240ml) chicken broth
• 2 tablespoons tomato concentrate (paste)
• 1 medium lemon (juice and zest)
• 1 teaspoon dried thyme
• ½ teaspoon sugar
• Salt and freshly cracked black pepper to taste

Instructions

1. Prepare the Salmon

1. Remove salmon from refrigerator 30 minutes before cooking
2. Pat each portion thoroughly dry with paper towels
3. Season generously on both sides with sea salt and black pepper
4. Let rest at room temperature for 10 minutes to ensure even cooking

2. Sear the Salmon

1. Heat olive oil in a large skillet over medium-high heat until shimmering
2. Carefully place salmon portions skin-side up in the hot pan
3. Sear undisturbed for 4-5 minutes until a golden crust forms
4. Gently flip using a fish spatula
5. Cook for additional 2 minutes
6. Transfer to a plate and tent with foil

3. Create the Tuscan Cream Sauce

1. Reduce heat to medium
2. Add minced garlic to the same pan, sautéing for 1 minute until fragrant
3. Add tomato concentrate, cooking for 30 seconds to develop flavor
4. Pour in chicken broth, scraping up any browned bits
5. Add cream cheese in chunks, stirring constantly until completely melted
6. Stir in lemon juice, zest, dried thyme, and sugar
7. Simmer for 2-3 minutes until sauce begins to thicken
8. Season with salt and pepper to taste

4. Finish and Serve

1. Add spinach in batches, stirring until just wilted
2. Return salmon to the pan, nestling it into the sauce
3. Simmer for 2-3 minutes until salmon is just cooked through
4. Spoon sauce over salmon while cooking

Recipe Notes

• Choose center-cut salmon fillets of even thickness for consistent cooking
• The sauce should coat the back of a spoon but still be fluid
• Look for the salmon to be opaque on the outside but slightly translucent in the center

Storage and Reheating

• Store leftovers in an airtight container for up to 2 days
• Reheat gently in a covered pan over low heat
• Add a splash of cream or broth if sauce needs thinning

Nutritional Information

Per serving (based on 6 servings):

• Calories: 425
• Protein: 38g
• Fat: 28g
• Saturated Fat: 11g
• Carbohydrates: 6g
• Fiber: 2g
• Sodium: 480mg
• Sugar: 2g

Time Requirements

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4-6

Pro Tips for Perfect Results

1. Use room temperature cream cheese for the smoothest sauce
2. Don’t move the salmon while it’s searing to achieve the perfect crust
3. If the sauce becomes too thick, thin it with additional chicken broth
4. For extra richness, add ¼ cup heavy cream to the sauce
5. Garnish with fresh basil or parsley and lemon wedges before serving

This Tuscan-style salmon pairs beautifully with crusty ciabatta bread, al dente pasta, or creamy risotto. The sauce is so delicious you’ll want to savor every last drop!