One Pan Tuscan Salmon
One Pan Tuscan Salmon starts with healthy salmon then adds spinach, tomatoes and Italian seasoning, plus a creamy delicious sauce for a tasty and easy dinner!
If you do much searching, you’ll find many versions of One Pan Tuscan Salmon recipe–all over the internet. That’s because it’s absolutely delicious. In fact, I’d rank it as one of my top recipes of 2020.
I learned about the dish from my community supported fishery, and then decided to do some comparisons. I found that most of the recipes are pretty similar. 
Mine varies by including both fresh and dried tomatoes, vermouth instead of broth or wine, shallot instead of onion and extra spinach.
The other reason for its popularity is the ease of preparation. In just one pan you sear the salmon and combine the sauce ingredients.
I garnished mine with pomegranate seeds because I had them. Away from the holidays I’ll happily top with chopped parsley and/or lemon slices. 
What to serve with One Pan Tuscan Salmon
With the spinach and tomatoes, this recipe is almost a meal in itself. I added rice which was lovely since the sauce is amazing, and plentiful enough to top it. Pasta would be another alternative or you could do a loaf of Italian bread that you swiped through the sauce.
One Pan Tuscan Salmon is easy enough to serve as a weeknight dinner and elegant enough for a special occasion. If we didn’t do fondue every New Year’s Eve, this would probably be on the menu!
More Easy Salmon Recipes
One Pan Tuscan Salmon
Ingredients
- 1 Tablespoon olive oil
- 1 1/4 lbs salmon fillet cut in 4 pieces
- 1 Tablespoon butter
- 1 shallot chopped
- 1 pint of cherry tomatoes halved length-wise.
- ¼ cup rehydrated or drained sun-dried tomatoes sliced
- 6 cloves garlic minced
- ¼ cup vermouth or white wine or broth
- 2 cups half and half
- ¼ cup finely grated Parmesan
- ½ teaspoon salt or more to taste
- ¼ teaspoon ground black pepper or more to taste
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼-½ tsp cayenne pepper
- 3 cups baby spinach packed
Instructions
- Heat Tablespoon of oil in a large skillet over medium high heat.
- Season salmon with salt and pepper and set in skillet, skin side down. Cook for 3-4 minutes per side until golden and cooked to your taste. Remove and keep warm while you make the sauce.
- Melt Tablespoon of butter to the same skillet you cooked the salmon in. Add onion and saute until translucent, 2-3 minutes. Add garlic and tomatoes and cook another minute. Deglaze the pan with the vermouth (or wine or broth) making sure to scrape up any browned bits. Add half and half and bring to a boil.
- Reduce heat and add Parmesan, salt, pepper, garlic powder, oregano, basil, thyme and cayenne pepper. Cook, stirring, until sauce begins to thicken, about 5 minutes. Add spinach and cook until spinach is wilted. Adjust salt and pepper to taste.
- Transfer salmon back to skillet with sauce, skin side down and spoon sauce over top of salmon. Remove from heat and serve immediately.
This is absolutely beautiful, Inger. I am definitely going to try this, as salmon is one of the easiest fish for me to source. The funny thing? I have never seen salmon served in Tuscany. Ever. Maybe they need to learn a trick or treat from you?
You know I think that anything made with a tomato spinach cream sauce gets called “Tuscan”. I’ve always suspected that a lot of recipe attributions are more custom than fact!
Ohhh I never tried this on salmon, I usually use that sauce on chicken! This looks like a better alternative, nice one
Yes, I’ve seen this on chicken too!
Salmon is a rare treat here, but I am sure I can do this with some local fish. This is my type of eating 🙂
I’ve seen this with chicken breast too Tandy. I think it’s very versatile.
I love salmon. This dish looks fantastic! I love that you used vermouth, shallot and extra spinach. I have to try this!!
I love salmon. This recipe looks fantastic!! I love that you used vermouth, shallot and extra spinach. I have to try this!
Not only does it sound good, it makes a pretty presentation.