Creamy Tuscan Salmon With Rice

Name: Creamy Tuscan Salmon With Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup sun-dried tomatoes, chopped; 2 cups fresh spinach; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 2 cups cooked rice; Fresh basil for garnish

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When I first made Creamy Tuscan Salmon With Rice, I knew I had stumbled upon a dish that would become a staple in my kitchen. The rich, creamy sauce is a fantastic complement to perfectly cooked salmon, while the fresh spinach and sun-dried tomatoes add a burst of flavor. The rice, soaking up all those delicious juices, brings the whole meal together. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to please everyone at the table. Trust me, you won’t want to miss this one!

Created by

India Rutherford

Last updated on 2026-02-07T23:37:35.675Z

Preparing Creamy Tuscan Salmon was a fun culinary adventure for me. The first time I combined cream and garlic with salmon, the aroma filled my kitchen and instantly made my mouth water. I’ve learned that using fresh ingredients is key; the vibrant colors and flavors of the spinach and sun-dried tomatoes elevate the dish beyond a typical weeknight meal.

Another tip that changed my approach is letting the salmon rest for a few minutes after cooking. This ensures that it remains juicy and flavorful. Pairing the salmon with rice not only makes it a complete meal but also allows every bite to be delightful with the creamy sauce.

What You'll Love About This Recipe
Decadent creamy sauce infused with garlic and herbs
Tender salmon fillets perfectly seared for a rich flavor
Quick and easy preparation for busy weeknights

Mastering the Salmon

Getting the salmon just right is crucial for this dish. Start with high-quality skin-on fillets if you can; they add extra flavor. Heat your skillet over medium-high heat and make sure the olive oil is shimmering before adding the fish. This prevents sticking and ensures a nice sear. Aim for a golden-brown crust on each side, which usually takes about 4-5 minutes. Use a fish spatula for easy flipping and careful handling.

If you're uncertain when the salmon is done, check it at the thickest part. It should flake easily but still retain a slight translucency in the center, perhaps around 130°F (54°C) for medium. Overcooking can lead to dry salmon, so keeping a close eye during those final minutes is key. If the fillets feel overdone, finish them in the creamy sauce to regain moisture.

Creating the Perfect Sauce

The sauce is the heart of the Creamy Tuscan Salmon, so take time to get it right. Start by sautéing the garlic until fragrant; about 1 minute is perfect. This infuses the butter with a warm garlic essence which complements the cream beautifully. Once the cream is added, bring it to a gentle simmer, stirring occasionally to prevent it from sticking.

Adding sun-dried tomatoes not only contributes a pleasant tang but also a chewy texture, contrasting nicely with the tender salmon. Don't rush the process; let the spinach wilt for a couple of minutes to ensure all its nutrients and flavors meld into the sauce. If you want a thicker sauce, let it simmer for a bit longer without the salmon; just remember to adjust the seasoning afterward.

Serving Suggestions and Variations

For a complete meal, serving this dish over rice makes perfect sense as the grains soak up the sauce, enhancing every bite. I recommend using fluffy Jasmine or Basmati rice for a fragrant touch. Alternatively, try serving it over creamy polenta or zucchini noodles for a low-carb option—both complement the richness of the salmon beautifully.

If you want to change up the flavor profile, consider adding a splash of white wine to the sauce for a hint of acidity or a squeeze of fresh lemon juice right as you serve. Fresh herbs, such as parsley or dill, can also brighten the dish significantly. And if you need a vegetarian option, swap out the salmon for firm tofu or chickpeas, adjusting cooking times appropriately.

Ingredients

For the Salmon

4 salmon fillets
Salt and pepper to taste
2 tablespoons olive oil

For the Sauce

2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning

For Serving

2 cups cooked rice
Fresh basil for garnish

Instructions

Prepare the Salmon

Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

Make the Creamy Sauce

In the same skillet, melt the butter. Add minced garlic and sauté for about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in sun-dried tomatoes, spinach, Parmesan cheese, and Italian seasoning. Cook until the spinach wilts and the sauce thickens slightly.

Combine and Serve

Return the salmon to the skillet, spooning the sauce over the fillets. Let it simmer for an additional 2-3 minutes. Serve over cooked rice and garnish with fresh basil.

Pro Tips

Serve with a side of garlic bread to soak up that delicious sauce!

Storage and Meal Prep Tips

This creamy salmon dish can be made ahead of time, making it an excellent option for meal prep or entertaining. Simply cook the salmon and sauce separately, and combine them just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat to avoid overcooking the salmon.

If you want to freeze the dish, I recommend freezing the sauce alone, as the salmon can become mushy when thawed. Portion the sauce into freezer-safe containers, and it can last for up to 3 months. Thaw overnight in the refrigerator before reheating it on the stove. This flexibility makes it easier to enjoy this delightful dish anytime!

Common Troubleshooting

One common issue when making the creamy sauce is it may become too thick. If this happens, don't fret—simply whisk in a little chicken or vegetable broth to loosen it up. Conversely, if your sauce is too thin, allow it to simmer longer, uncovered, to reduce. Just make sure to stir frequently to avoid burning.

Sometimes, the salmon can overcook despite your best efforts. If you find yourself in this situation, consider how to salvage it. Shredding the salmon and blending it back into the sauce creates a creamy dip or spread that can be enjoyed on toast or salads, preventing any waste while still maximizing flavor!

Questions About Recipes

→ Can I use frozen salmon?

Yes, just make sure to thaw it completely before cooking.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free alternative like coconut cream.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I add other vegetables?

Absolutely! You can add bell peppers or asparagus for additional flavor and color.