Creamy One Pan Tuscan Salmon

Creamy One Pan Tuscan Salmon

Serves 2

Ready in 20 minutes


2 Sustainably sourced salmon fillets

75g sundried tomatoes (approx 10 tomatoes), sliced into strips

100g fresh baby plum or cherry tomatoes

2 garlic cloves

60g fresh baby spinach leaves

125ml cream, or dairy-free alternative (I used Elmlea Plant Cream)

A large handful of parsley and basil, chopped

20g parmesan (leave out if making dairy-free)

Extra fresh herbs to serve


  1. Pat the salmon fillets dry with a piece of kitchen towel and season on both sides with a little salt and pepper.
  2. Heat 1 tbsp olive oil in a large non stick frying pan over a medium-high heat. Once the oil is hot, add the salmon fillets, skin side up first and cook for 6 minutes. Turn over and sear for another 2 minutes skin side down. Remove from the pan and set aside.
  3. Heat another tablespoon of olive oil (or butter if making with dairy), add the garlic and fry for 1-2 minutes until golden. Follow in with the sliced cherry and sun-dried tomatoes and fry for another 5 minutes on a medium heat until the fresh tomatoes have are softening and releasing their flavours into the oil/butter.
  4. Add the tomato puree and spinach leaves and cook for a further minute until it has wilted, then add the cream, stir together and turn the heat down a little. Add the parmesan at this point too if using it.
  5. Add the salmon back into the pan (skin side down) and simmer for another couple of minutes until the sauce has thickened a little and turned a lovely orange colour and the salmon is warmed through.
  6. Generously squeeze over lemon juice and some additional fresh herbs to serve.
Creamy Tuscan Salmon

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