This recipe for creamy Tuscan salmon with sun-dried tomatoes and spinach is so delicious, quick and easy. The whole thing comes together in 40 minutes. A perfect weeknight supper.

I developed the recipe and made a reel for Le Creuset as they launched their new peach/pink colourway called ‘Pêche‘. The pink of the salmon matches perfectly with the pink casserole.

Creamy Tuscan salmon with sun-dried tomatoes recipe

Tuscan salmon with sun-dried tomatoes ingredients

Salmon – You can use 4 thin fillets or 2 larger ones. Make sure you pin-bone them before.
Shallots & garlic – Use finely diced shallots or onion and crushed garlic to add flavour.
Baby tomatoes – or baby Roma tomatoes work well here.
Sun-dried tomatoes – Use soft sun-dried tomatoes in olive oil or vinaigrette in this recipe.
Baby spinach – If necessary give the leaves a rough chop.
Crème fraiche or sour cream gives this dish a slightly tart flavour.

Tips for making Tuscan Salmon

Allow the salmon to cook on the skin side in sufficient olive oil to prevent it from sticking. Turn it over once the fish is 3/4 of the way cooked through.

Salmon fillets frying in a pan for creamy Tuscan salmon with sun-dried tomatoes

Cook the sauce separately to develop the flavour and cook the vegetables.

The creme fraiche or sour creme adds creaminess with a dash of tart acidity.

Easy creamy Tuscan salmon with sun-dried tomatoes and spinach recipe

Nestle the cooked salmon fillets into the sauce once it is cooked to heat the fish through.

What to serve with Tuscan salmon with sun-dried tomatoes:

Basmati or jasmine rice

Mashed potatoes would go well with this dish and you can find a recipe to make them here.

Green beans or other steamed greens of your choice such as broccolini or asparagus.

Zucchini ‘noodles’ (zoodles) or cauliflower rice make a delicious low-carb side with Tuscan salmon.

Pan fried or air fried butter beans.

Prep Time:10

Cook Time:25

Ingredients

4 thin fillets of salmon or 2 larger fillets
15 ml Tbsp oil
2 shallots or half a brown onion finely chopped
2 cloves garlic crushed
180-200 grams baby tomatoes halved
4 – 6 soft sundried tomatoes in oil finely chopped
250 ml vegetable or chicken stock
80 grams baby spinach
125 grams crème fraiche or sour cream
Juice of 1 lemon 30ml

Instructions

Add the olive oil to a Le Creuset 23cm buffet casserole and set it over a medium heat. Season the salmon fillets with salt & pepper.
Fry the salmon on either side until golden brown on each side then remove from the pan and set aside.
Add the shallots to the pan and sauté with the lid on for a few minutes until softened. Add the garlic, tomatoes, and sundried toss them about briefly.
Add the stock to the pan along with the spinach and allow this to simmer for a few minutes with the lid on. Once thickened add the crème fraiche and lemon juice and simmer for a minute or two with the lid off.
Add the salmon back to the pan and nestle it in the sauce to heat through. Spoon some of the sauce over the fish.