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This Creamy Tuscan Salmon recipe is the perfect family dinner. Tender, flaky salmon is cooked in a creamy garlic, sun-dried tomato and parmesan sauce for a rich and flavoursome dish. Serve with rice, chipped potatoes, or even gluten free pasta!
Prepare To Become Obsessed With Tuscan Salmon
- Why choose this recipe? This Tuscan Salmon Recipe is rich, creamy and delicious. The perfect all-rounder than you can serve with anything from gluten free pasta to crispy parmentier potatoes or air fryer chips.
- Top Tip: You can use frozen salmon fillets if you like, you’ll just need to pan fry them for a little longer until they’re cooked through.
- Serving Suggestion: Much like my Tuscan Chicken recipe, I always like to mix up how I serve this Tuscan Salmon! My favourite ways to eat this salmon recipe are with steamed rice, with chips and tenderstem broccoli, or with a crusty gluten free baguette for mopping up the sauce!
Ingredients and Substitutions
There’s a printable recipe card below for this Tuscan Salmon recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Salmon: I use boneless salmon fillets, and then you can either remove the skin before recipe step 5, or keep it on! You can sometimes buy skinless salmon fillets but removing the skin after cooking is very easy – and it keeps the salmon tender!
- Garlic: I use chopped frozen garlic but you can use a garlic paste or fresh garlic.
- Paprika
- Dried Oregano
- Sun-dried Tomatoes: Make sure you buy the sun-dried tomatoes in a jar with oil, as you’ll need to use the oil for cooking the salmon. It really adds so much flavour!
- Cream Cheese: I tend to chop and change between full-fat or low-fat, both work.
- Chicken Stock: Not all stock cubes are gluten free, I tend to use a gluten free Knorr chicken stock pot, or homemade chicken stock. You can also use gluten free vegtable stock if you prefer.
- Parmesan
- Spinach: Fresh, shredded spinach leaves are best for this recipe. If using frozen spinach, defrost and then squeeze out any excess water before adding to the recipe.
How to Make Tuscan Salmon
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Tuscan Salmon recipe is to make.
Pour a little of the oil from the sun-dried tomatoes into a large frying pan and place on a medium heat.
Once hot, add the salmon fillets (skin-side-down) and fry for 2-3 minutes, before flipping. Cook for a further 2-3 minutes until cooked through.
Remove the salmon from the pan and set to one side. If you prefer, you can peel off the skin and discard it at this point.
Add the garlic, paprika, oregano and sun-dried tomatoes to the pan, fry for a minute then add the cream cheese, chicken stock and parmesan.
Mix well and simmer until it thickens a little, approximately 3-5 minutes. Add the spinach leaves and stir through.
Add the salmon back into the pan, pop the lid on and cook for a further minute until the spinach has wilted.
Serve straight away with your favourite sides – I love mine with homemade air fryer chips or oven chips, parmentier potatoes, rice or even gluten free pasta.
TO STORE: You can easily store leftovers of this Tuscan Salmon recipe in the fridge and reheat before eating, but it is best eaten fresh. I wouldn’t recommend freezing.
Serving Suggestions
Not sure what to serve this gluten free Creamy Tuscan Salmon recipe with? These are some of my favourite sides to have with it:
More Salmon Recipes
If you like this Tuscan Salmon recipe then make sure you check out these other gluten free salmon recipes too…
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Pour a little of the oil from the sun-dried tomatoes into a large frying pan and place on a medium heat. Once hot, add the salmon fillets (skin-side-down) and fry for 2-3 minutes, before flipping. Cook for a further 2-3 minutes until cooked through.
Remove the salmon from the pan and set to one side. If you prefer, you can peel off the skin and discard it at this point.
Add the garlic, paprika, oregano and sun-dried tomatoes to the pan, fry for a minute then add the cream cheese, chicken stock and parmesan.
Mix well and simmer until it thickens a little, approximately 3-5 minutes. Add the spinach leaves and stir through.
Add the salmon back into the pan, pop the lid on and cook for a further minute until the spinach has wilted. Serve straight away with your favourite sides – I love mine with homemade chips, parmentier potatoes, rice or even gluten free pasta.
- Storage: This dish is definitely best made fresh. Leftovers can be kept in the fridge but it’s best eaten at the time of cooking for sure.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide. I’ve also got a video above – I included this recipe in a round-up of easy gluten free dinners on my YouTube.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Tuscan Salmon recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Serving: 1portion (no sides) | Calories: 423kcal | Carbohydrates: 13g | Protein: 43g | Fat: 22g
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