Creamy tuscan salmon is a delicious dinner that comes together in 30 minutes or less. Pan-seared salmon fillets cooked in a creamy sun-dried tomato sauce made with coconut milk and parmesan.
Tuscan Salmon
If you’re ever in the mood for a hearty, home cooked meal, this salmon recipe is for you. This dish is packed with flavor, so rich and creamy, and truly elevates weeknight dinners.
The salmon is first seared to get that perfect crust, then cooked in a creamy sauce made from coconut milk, sun-dried tomatoes, parmesan and a few other ingredients.
My ideal dinner would be to serve this salmon with fresh, warm bread and a side salad. The sauce is light enough for a summer meal, and made all in one pan! I love using my stainless steel saute pan for this recipe.
Creamy Tuscan Salmon Sauce
I made the tuscan sauce using canned coconut milk to help keep this dish lighter, but heavy cream is typically used and can be substituted instead.
The sweetness of the coconut milk pair so well with the savory parmesan and sun-dried tomatoes, but doesn’t leave an overpowering coconut flavor.
This one-pan meals comes together in just about 30 minutes, and is the perfect weeknight dinner. The seared salmon filets stay tender on the inside, with perfectly crisp edges.
Serve this with your favorite sides, like pasta or roasted vegetables, and enjoy!
What to serve with your Tuscan Salmon:
Garlic Smashed Potatoes
Roasted Baby Potatoes
Caprese Pasta Salad
White Bean and Orzo Kale Salad
Creamy Tuscan Salmon
Ingredients
- 4 skinless salmon fillets, 4-6 oz each
- 1/2 tsp garlic powder
- Salt & pepper
- 1 tbsp olive oil
Creamy Tuscan Sauce
- 1 can full-fat coconut milk, or use 1/2 cup heavy cream
- 1/2 cup low-sodium vegetable broth
- 4 cups spinach
- 1/3 cup grated parmesan
- 1/3 cup chopped sun-dried tomatoes
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp tapioca flour
- Salt & pepper
- Fresh basil, to top
Directions
- Pat the salmon dry and season it with the garlic powder, salt & pepper
- Heat a large pan on medium heat, then add in the tbsp of olive oil. Sear the salmon for 3-4 minutes on one side, then flip and sear for another 1-2 minutes. Remove from the pan and set aside.
- Prepare the sauce by adding the butter into the pan, keeping it on medium heat. Once melted, add in the onion and cook for 2-3 minutes until the onion becomes translucent.
- Next add in the minced garlic and sun-dried tomatoes and stir together with the onions for another 2-3 minutes.
- Season lightly with salt and pepper, then pour in the vegetable broth and coconut milk. Stir together.
- Mix the tapioca flour with about 1 tbsp of water to create a slurry, then pour that into that pan. This will help thicken up the sauce. Let the sauce simmer on medium/low for about 3-4 minutes.
- Add in the grated parmesan and spinach, and stir together for a couple of minutes until the spinach wilts down.
- Once the sauce is thick, keep the flame on low and add the salmon fillets back in. Let the salmon continue cooking in the sauce for about 5-6 minutes, or until cooked through
- Garnish with extra parmesan, chopped basil and enjoy!
I have made this recipe before but never used coconut milk. It really elevated the recipe and I enjoyed it so much more than heavy cream. Very light and flavorful!
So happy you tried it, Mariah!
Looks delicious! Can I use chicken breast/thighs instead of salmon?
Yes chicken will work! For thicker chicken breast, the cook time may vary so be sure to adjust the timing until its cooked through. I would suggest letting it simmer for at least 12-15 minutes.