Creamy Tuscan Salmon

Step 1: Season and Prepare the Salmon

Pat your salmon fillets completely dry with paper towels — this is the single most important step for getting a beautiful golden crust.

Season both sides generously with salt, black pepper, and a pinch of the Italian seasoning.

Set the fillets aside at room temperature while you heat your pan — cold salmon straight from the fridge doesn't sear as evenly.

Step 2: Sear the Salmon Fillets

Heat the olive oil in a large skillet over medium-high heat until the oil shimmers and a drop of water flicked in immediately sizzles.

Place the salmon fillets presentation-side down (the side that had skin, or the prettier flat side if skinless) and press gently so the whole surface makes contact with the pan.

Cook for 4 minutes without moving them — you want that golden, slightly crispy crust to form. Flip carefully and cook for another 2–3 minutes. The salmon should be just barely cooked through with a slightly translucent center (it will finish in the sauce). Transfer to a plate and set aside.

Step 3: Sauté the Garlic and Sun-Dried Tomatoes

Reduce the heat to medium. Add the butter to the same pan — don't wipe it out, those brown bits from the salmon are pure flavor.

Once the butter melts, add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant and just beginning to turn golden. Be careful not to let it burn.

Add the sliced sun-dried tomatoes and the crushed red pepper flakes. Stir and cook for another minute until the tomatoes are warmed through and starting to soften into the butter.

Step 4: Build the Cream Sauce

Pour in the chicken broth and stir, scraping up any golden bits stuck to the bottom of the pan — those add incredible depth to the sauce.

Let the broth simmer for about 1 minute to reduce slightly, then pour in the heavy cream. Stir to combine and bring everything to a gentle simmer over medium heat.

Add the remaining Italian seasoning and the freshly grated Parmesan. Stir continuously until the cheese melts completely and the sauce looks thick, glossy, and smooth — about 2 to 3 minutes. Taste and adjust salt and pepper if needed.

Step 5: Wilt in the Spinach

Add the baby spinach to the sauce in two or three handfuls, stirring between each addition.

The spinach will look like a lot at first — don't worry, it wilts down quickly in about 1 to 2 minutes.

Stir until all the spinach is just wilted and bright green, and fully coated in that creamy sauce. Squeeze the lemon juice in now and give it one final stir — the brightness cuts through the richness perfectly.

Step 6: Return the Salmon and Finish

Nestle the seared salmon fillets back into the pan, presentation-side up, spooning some of the creamy sauce over the top of each fillet.

Reduce the heat to low, cover the pan with a lid (or tent loosely with foil), and let everything simmer together for 3 to 4 minutes until the salmon is cooked through — it should flake easily when pressed gently with a fork and be opaque all the way through.

Garnish with fresh basil leaves and serve immediately, right from the pan, with your chosen side.