Creamy Tuscan Salmon (30 Minute Meal!)
By Sammi Brondo — January 9, 2025
I’m not one for grand New Years resolutions, but at the start of the year, I often try to start off on a positive note.
What were some things that weren’t working last year? How can I feel my best this year?
I definitely don’t make big goals or restrict (please make this the year you take weight loss off of your resolution list!), but I like to look at this new year as a way to feel my best – both physically and mentally.
One thing I’ll prioritize this year: nourishing, easy meals for myself.
I often get so caught up in making food for my kids that anything for me falls to the wayside. I know I’m not alone here!
But I feel my best when I fuel my body with delicious, nourishing as food. As much as I love eating the crusts of my kids’ grilled cheese, mama needs some good food too.
Enter: this Creamy Tuscan Salmon. I love this dish for so many reasons.
For starters, it’s all made in one pan and takes just 30 minutes to make. It doesn’t get easier than that!
It’s full of nutrients from the salmon, tomatoes, onion, garlic, and kale (did you know onion and garlic provide amazing prebiotics – the precursors to probiotics?!), and it’s also just full of flavor. This is not your standard seared salmon.
Even more importantly, this recipe makes enough to last for a few meals. Will your kids eat some? Great! You’ve got dinner for everyone.
And if not? No sweat – more for you! Save this one in Tupperware to eat another night.
I recommend pairing this with some pasta and using the sauce to coat everything, pasta included.
Whether you’re a mom also focusing on prioritizing yourself a bit more or just looking for a delicious and easy weeknight meal, this recipe has got ya covered.
Prep ingredients
Preheat the oven to 350 F. Generously grease a 9×13 baking dish.
Cut the salmon vertically into 3 or 4 smaller fillets.
Cook salmon
Add the oil to a large skillet over medium high heat. Once the pan is hot (you should be able to feel the heat with your hand above the skillet), add the salmon skin side up. Let the salmon cook for 5 minutes on each side. Make sure to leave it undisturbed and do not move it before flipping to get the best sear. Once salmon has cooked on both sides, remove from the pan and set aside.
Make the sauce
Add the onion to the pan and sauté for a few minutes, until slightly browned. Add the minced garlic, sun-dried tomatoes, and vegetable broth. Stir well and cook until heated through.
Add the heavy cream, salt, and pepper and turn the heat down to medium. Let the mixture reach a low boil, stirring frequently (you should see small bubbles), then add in the parmesan cheese and kale.
Cook for a few more minutes, stirring frequently, until the kale cooks down.
Add salmon
Add the salmon fillets back to the hot pan,
Spoon sauce on top
Using a spoon to add sauce on top of them. Ensure the salmon has reached an internal temperature of 145 F (if not, leave on the stove for a few more minutes).
Garnish & serve
Garnish with fresh parsley and serve
Notes
- Salmon: Make sure the salmon gets a nice golden sear – this will give it the best flavor! When cooking on each side, make sure to leave it totally undisturbed before flipping (aka don’t move it!) to get the best sear.
- Onion: Yellow or white onions work best in this recipe. Make sure to dice well.
- Garlic: While I typically love a good kitchen hack like pre-minced garlic, using fresh garlic adds so much incredible flavor here. Try using a garlic press to easily mince your garlic. As a bonus, it’s weirdly satisfying to do.
- Sun-dried tomatoes: Sun-dried tomatoes in oil are best here. Fun tip: save the oil from the sun-dried tomatoes to use in cooking. It’s delicious with grilled cheese!
- Vegetable broth: I like to use a low sodium version that I can add salt to taste.
- Heavy cream: Definitely don’t skip this – it’s what adds so much amazing creaminess.
- Parmesan cheese: Nothing beats the flavor of freshly grated parmesan cheese. Try an easy hand grater – we love using it when we eat dinner to sprinkle fresh parm on top of our pasta too!
- Kale: Tuscan salmon traditionally uses spinach, but I love kale for a wintery version here. Making this in a warmer month or just like spinach better? Use that instead following the same directions.
- Make ahead/storage: To make this dish ahead of time, follow the recipe to the end and store in airtight container in the fridge. It’ll last for 3-4 days. To reheat, I recommend adding to a skillet and heating over the stove or in the oven on broil for a few minutes.
Ingredients
- 1 1/2 lb salmon
- 1 tablespoon olive oil
- 1/2 medium yellow onion diced
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes in oil roughly chopped
- 1/2 cup low sodium vegetable broth
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1 cup curly kale de-stemmed and roughly chopped
- Salt
- Pepper
- Fresh parsley to garnish
Instructions
- Cut the salmon vertically into 3 or 4 smaller fillets.
- Add the oil to a large skillet over medium high heat. Once the pan is hot (you should be able to feel the heat with your hand above the skillet), add the salmon skin side up. Let the salmon cook for 5 minutes on each side. Make sure to leave it undisturbed and do not move it before flipping to get the best sear. Once salmon has cooked on both sides, remove from the pan and set aside.
- Add the onion to the pan and sauté for a few minutes, until slightly browned. Add the minced garlic, sun-dried tomatoes, and vegetable broth. Stir well and cook until heated through.
- Add the heavy cream, salt, and pepper and turn the heat down to medium. Let the mixture reach a low boil, stirring frequently (you should see small bubbles), then add in the parmesan cheese and kale.
- Cook for a few more minutes, stirring frequently, until the kale cooks down.
- Add the salmon fillets back to the hot pan, using a spoon to add sauce on top of them. Ensure the salmon has reached an internal temperature of 145 F (if not, leave on the stove for a few more minutes). Once cooked through, remove the pan from the heat and serve.
