# Creamy Tuscan Salmon

Creamy Tuscan Salmon takes 35 min (10 min prep, 25 min cooking) and serves 2.

Recipe by healthygffamily.com · original: https://www.healthygffamily.com/recipe/creamy-tuscan-salmon-recipe/  
Cuisine: Italian · Dish: Seafood, Meat & poultry mains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/creamy-tuscan-salmon-recipe (with step-by-step Cook Mode)

This naturally gluten-free and easy salmon recipe is bursting with flavor! Enjoy perfectly seared salmon topped with a lightened-up creamy sauce full of blistered cherry and sun-dried tomatoes, fresh spinach, garlic, basil, and parsley. Ready in just over thirty minutes, this dish makes the perfect cozy gluten-free dinner that will quickly become a family favorite.Serve this creamy Tuscan salmon with a side of roasted potatoes, garlic bread, or a fresh salad, or enjoy it over your favorite pasta. To save time, you can sear the salmon while making the sauce in a separate pan, or bake the salmon while preparing the sauce and then add it directly to finish cooking in the sauce.

## Ingredients (serves 2)

- 2 6 oz pieces salmon
- 4 tablespoons olive oil (divided)
- 2 tablespoons butter
- 1 small onion, diced
- 3-4 cloves garlic, minced
- ½ cup cherry tomatoes, halved (up to 1 cup, as desired )
- ¼ cup sun dried tomatoes (in oil), chopped
- ½ cup vegetable broth or chicken broth
- ½ cup heavy cream
- 1 teaspoon ground basil
- ½ teaspoon kosher salt (plus extra for seasoning salmon)
- ¼ teaspoon pepper (plus extra for seasoning salmon)
- ¼ cup Parmesan cheese
- 2 cups fresh baby spinach (more to taste)
- 2 tablespoons fresh parsley (for garnish)
- 1 tablespoon tomato paste, optional (sometimes we add this for a pinker sauce.)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- vegetable broth or chicken broth
- kosher salt (plus extra for seasoning salmon)
- pepper (plus extra for seasoning salmon)

## Steps

1. Dice the onion and mince the garlic
2. Halve the cherry tomatoes and chop the sun-dried tomatoes
3. Generously salt and pepper both sides of the salmon
4. Heat a deep sauté pan with about 2 tablespoons of olive oil until shimmering but not burning
5. Place the salmon skin side down and sear for approximately 5 minutes per side, until crisp on top and bottom and cooked through
6. Remove the salmon from the pan using tongs and set aside on a plate
7. Wipe the sauté pan clean as needed, being careful as it will be hot
8. Heat olive oil and butter in the pan until shimmering, not burning
9. Add onion and garlic and sauté
10. Add cherry tomatoes, sun-dried tomatoes, salt, pepper, and basil, stirring to combine
11. Simmer until the cherry tomatoes blister, covering the pan for a few minutes if needed to speed up the process
12. Add the vegetable broth and heavy cream, stir to combine, and bring to a gentle simmer
13. Add the Parmesan cheese and fresh spinach, stirring to combine, and let the spinach wilt in the sauce
14. Add the seared salmon back into the sauce and spoon some sauce over each piece
15. Let the salmon warm through before serving
16. Serve alongside roasted potatoes, garlic bread, or a fresh salad, or enjoy it over gluten-free pasta

## Good to know

### Swaps

- No heavy cream? Use half-and-half for a thinner but still creamy sauce.
- No fresh spinach? Use frozen spinach, thawed and squeezed dry, in place of the 2 cups fresh.
- No fresh parsley for garnish? Use 2 teaspoons dried parsley instead.

### Storing it

Store leftovers in an airtight container in the fridge for up to 2 days, since this is a seafood dish. Reheat gently on the stove until steaming hot.

### Making it ahead

The sauce base (onion, garlic and tomatoes) can be made a day ahead and refrigerated, then reheated with the cream and spinach before adding the seared salmon.