This Creamy Tuscan Salmon is an ideal family dinner: tender, flaky salmon simmered in a creamy garlic, sun-dried tomato and Parmesan sauce. Serve it with rice, crispy potatoes, or gluten-free pasta for a rich, flavour-packed meal.
Prepare To Become Obsessed With Tuscan Salmon
- Why choose this recipe? This Tuscan salmon is creamy, savoury and versatile — great with gluten-free pasta, parmentier potatoes, or air-fryer chips.
- Top tip: Frozen salmon works fine; just allow a few extra minutes in the pan so it cooks through evenly.
- Serving suggestion: Like my Tuscan chicken, this salmon pairs well with steamed rice, chips and tenderstem broccoli, or a crusty gluten-free baguette to mop up the sauce.
Table of Contents
- Prepare To Become Obsessed With Tuscan Salmon
- Ingredients and Substitutions
- How to Make Tuscan Salmon
- Serving Suggestions
- More Salmon Recipes
- Tuscan Salmon Recipe
- More Easy Dinner Recipes
Ingredients and Substitutions
A printable recipe card with full quantities is below, but here are the main ingredients and easy swaps.
- Salmon: Boneless fillets are ideal. You can remove the skin after cooking if you prefer. Leaving skin on while cooking helps keep the fish moist.
- Garlic: Chopped frozen garlic is convenient; fresh garlic or garlic paste also work well.
- Paprika — adds gentle warmth and colour.
- Dried oregano — a classic Tuscan herb note.
- Sun-dried tomatoes: Choose tomatoes packed in oil and reserve some of the oil for frying — it gives the sauce great depth.
- Cream cheese: Full-fat or reduced-fat both work; choose based on preference.
- Chicken stock: Use a gluten-free stock or vegetable stock if you prefer. Homemade stock or a certified gluten-free product is best.
- Parmesan — freshly grated gives the best flavour and texture.
- Spinach: Fresh shredded leaves are recommended. If using frozen spinach, defrost and squeeze out excess water before adding.
How to Make Tuscan Salmon
A printable recipe card with the full method is below. The steps are quick and straightforward.
Pour a little of the oil from the sun-dried tomatoes into a large frying pan and heat over medium.
When the pan is hot, add the salmon fillets skin-side down and fry for 2–3 minutes. Flip and cook another 2–3 minutes until cooked through.
Remove the salmon to a plate and set aside. At this point you can remove the skin if you like.
Add the garlic, paprika, oregano and chopped sun-dried tomatoes to the pan and fry for about a minute. Stir in the cream cheese, chicken stock and grated Parmesan.
Simmer gently until the sauce thickens slightly, about 3–5 minutes. Fold in the spinach and stir until wilted.
Return the salmon to the pan, cover and cook for another minute until everything is heated through and the spinach has wilted.
Serve immediately with your preferred sides — homemade air-fryer chips, parmentier potatoes, rice, or gluten-free pasta are all excellent choices.
To store: Leftovers can be refrigerated and reheated, though this dish is best enjoyed fresh. Freezing is not recommended.
Serving Suggestions
Not sure what to serve with this gluten-free Creamy Tuscan Salmon? Here are favourite pairings:
- Air fryer chips
- Parmentier potatoes
- Rocket salad
- Gluten-free garlic bread
- Gluten-free oven chips
More Salmon Recipes
If you enjoyed this Tuscan salmon, try these other gluten-free salmon dishes for variety:
- Teriyaki Salmon Noodles
- Creamy Salmon Pasta
- Tandoori Salmon Tacos
- Salmon and Broccoli Quiche
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Tuscan Salmon Recipe
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Ingredients
- 4 salmon fillets
- 3 tsp chopped garlic
- 1 tsp paprika
- 1 tbsp oregano
- 100 g sun-dried tomatoes in oil (roughly chopped – reserve some oil for cooking)
- 100 g cream cheese (full or half-fat)
- 150 ml gluten-free chicken stock
- 50 g grated Parmesan cheese
- 120 g spinach leaves (shredded)
- Salt and pepper
Instructions
- Pour a little oil from the sun-dried tomatoes into a large frying pan and warm over medium heat. Add the salmon fillets skin-side down and fry for 2–3 minutes. Flip and cook for another 2–3 minutes until done.
- Remove the salmon from the pan and set aside. Remove the skin now if you prefer.
- Add the garlic, paprika, oregano and sun-dried tomatoes to the pan and fry for one minute. Stir in the cream cheese, chicken stock and Parmesan.
- Simmer until the sauce thickens slightly, about 3–5 minutes. Add the spinach and stir through until wilted.
- Return the salmon to the pan, cover and cook for one more minute. Serve immediately with chips, potatoes, rice or gluten-free pasta.
Video
Notes
- Storage: Best eaten freshly cooked. Leftovers can be refrigerated and reheated but the sauce is at its best on the day.
- Step-by-step photos: See the photos above for a visual guide, and the included video demonstrates this recipe in a round-up of easy gluten-free dinners.
- If you enjoyed this recipe: Leaving a five-star rating and a short comment helps others find it — thanks for the support.
Nutrition
Calories: 423 kcal |
Carbohydrates: 13 g |
Protein: 43 g |
Fat: 22 g
More Easy Dinner Recipes
Creamy Salmon Pasta
Slow Cooker Tuscan Chicken
Gluten Free Creamy Garlic Pasta
Marry Me Chicken Orzo
Creamy Sausage Pasta
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