If you’re looking for a dinner that’s both elegant and effortless, this Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe is an absolute winner. I love how the buttery sauce, infused with garlic and fresh herbs, perfectly complements the tender salmon-it’s rich without being heavy and bursts with vibrant flavors from the cherry tomatoes and spinach. Whenever I make it, my kitchen smells incredible, and it feels like a little Italian escape right at home.
This recipe is a fantastic go-to for busy weeknights or impressing friends without stress. You’ll find that the combination of creamy sauce and fresh veggies makes it feel special, yet it comes together quickly and with minimal fuss. If you’re craving something comforting but fresh, this Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe is absolutely worth trying-you ll love how simple but satisfying it is.
Why You’ll Love This Recipe
- Rich, Creamy Flavor: The butter and Parmesan make the sauce decadent without overwhelming the salmon.
- Quick and Easy to Prepare: Perfect for busy evenings when you want something fancy in under 30 minutes.
- Fresh and Vibrant Ingredients: Cherry tomatoes and spinach bring brightness and nutrients to every bite.
- Versatile for Any Occasion: Whether it s a weeknight meal or a casual dinner party, this dish fits right in.
Ingredients You’ll Need
These ingredients blend beautifully to create a sauce that s rich yet fresh. When shopping, pick salmon fillets with skin on-it crisps up nicely and adds depth of flavor.
- Olive oil: Use good quality extra virgin for the best flavor and sautéing.
- Salmon fillets: Skin on and well-patted dry for a crispy sear and moist interior.
- Kosher salt: Essential for seasoning evenly without overpowering.
- Freshly cracked black pepper: Adds a subtle spice and depth.
- Butter: The key to a luscious sauce that brings everything together.
- Garlic: Minced fresh garlic gives a fragrant, savory punch.
- Cherry tomatoes: Halved, they burst with sweetness and add color.
- Baby spinach: Wilts perfectly into the sauce and adds freshness.
- Heavy cream: Creates a silky texture without being too heavy.
- Parmesan cheese: Freshly grated adds umami and depth.
- Fresh parsley and/or basil: For a bright herbal finish-use what you prefer or have on hand.
- Lemon wedges: To squeeze over at the end, adding a zingy lift.
Variations
I love tweaking this Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe depending on the season or what s in my fridge. Feel free to add your own spin-it s forgiving and versatile.
- Add heat: I sometimes toss in a pinch of red pepper flakes when I want a little kick-it pairs so well with the creamy sauce.
- Swap greens: If spinach isn t your thing or you want more texture, kale or Swiss chard can be great alternatives.
- Dairy-free: I ve made this with coconut cream and a sprinkle of nutritional yeast to keep that cheesy flavor but make it vegan-friendly.
- Extra herbs: Adding rosemary or thyme changes the flavor profile beautifully for fall or winter meals.
How to Make Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe
Step 1: Sear the Salmon to Perfection
Start by warming the olive oil in a large nonstick skillet over medium-high heat. Season your salmon generously with kosher salt and freshly cracked pepper. When the oil shimmers (but isn t smoking), place the salmon skin side UP-this might feel a bit unusual but trust me, it crisps beautifully and seals in flavor. Cook about 5 minutes until the flesh is golden brown and ready to flip. I like to resist moving it around so the skin crisps nicely. Flip the fillets carefully and cook another 2 minutes, then transfer to a plate-don t overcook here, you ll finish cooking later in the sauce.
Step 2: Create the Rich Tuscan Butter Sauce
Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook just until fragrant (about 20 seconds)-don t let it burn! Toss in the halved cherry tomatoes and season lightly with salt and pepper. You ll want to cook until the tomatoes just start to burst, releasing their juices and adding natural sweetness to the sauce. Next, stir in the baby spinach and cook until it wilts but still holds vibrant green color.
Step 3: Finish with Cream, Cheese, and Herbs
Pour in the heavy cream and sprinkle the freshly grated Parmesan cheese along with chopped parsley and/or basil. Bring the sauce to a gentle simmer-watch closely and adjust the heat so it bubbles softly, not vigorously. Let it reduce slightly, about 3 minutes, so the flavors meld and the sauce thickens to a luscious consistency. This part reminds me of why I keep coming back to this recipe-the sauce is simply divine.
Step 4: Return the Salmon & Simmer to Finish
Carefully add the salmon fillets back into the skillet, spooning some sauce over the top. Let everything simmer together for 2 to 3 more minutes until the salmon is cooked through but still moist inside. You can tell it’s done when it flakes easily but hasn t dried out. Just before serving, garnish with extra fresh herbs and squeeze a little lemon juice over each piece to brighten all those rich flavors.
Pro Tips for Making Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe
- Dry Your Salmon Thoroughly: Patting the salmon dry before searing helps get that beautiful golden crust and prevents steaming.
- Timing the Garlic: Add garlic just after the butter melts to keep it from burning and turning bitter.
- Gentle Simmer: Keeping the sauce at a low simmer helps prevent curdling and keeps the cream silky smooth.
- Avoid Overcooking the Salmon: Finish it in the sauce just enough to cook through without drying out.
How to Serve Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe
Garnishes
I usually garnish with an extra handful of fresh parsley or basil for a pop of color and freshness, plus a few lemon wedges on the side. Sometimes I sprinkle an extra dusting of Parmesan if I want that little cheesy bonus. It just adds a finishing touch that makes the dish look as good as it tastes.
Side Dishes
My favorite sides to go with this Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe are simple roasted potatoes or garlic butter pasta. Rice pilaf or crusty bread also work beautifully to soak up that luscious sauce-trust me, you don t want to miss the chance to savor every drop.
Creative Ways to Present
For special occasions, I like to serve the salmon over a bed of creamy polenta or even zoodles to keep it light. Adding a drizzle of balsamic glaze or a sprinkle of toasted pine nuts gives it an elegant twist that always impresses guests. It really turns this weeknight meal into a party-worthy dish.
Make Ahead and Storage
Storing Leftovers
I store leftover Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe in an airtight container in the fridge, where it keeps well for up to two days. When packing it away, I recommend spooning the sauce separately if possible to avoid the salmon getting soggy. It helps maintain better texture upon reheating.
Freezing
I haven t frozen this dish often because salmon is best fresh, but if you want to freeze, I suggest freezing the sauce separately. Fish tends to change texture when frozen, so I find freezing the salmon fillets alone isn t as satisfying after thawing. The sauce freezes well and can be reheated easily later for quick meals.
Reheating
When reheating leftovers, I gently warm the salmon and the sauce together over low heat on the stove, spooning the sauce over the fish to keep it moist. Microwaving works in a pinch but can dry the salmon out, so stovetop reheating is my preferred method to maintain flavor and texture.
FAQs
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Can I use frozen salmon for this recipe?
Absolutely! Just make sure you thaw the salmon completely and pat it very dry before cooking. This helps get a nice sear and prevents extra moisture from interfering with the sauce.
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What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese to keep the sauce creamy, though it won’t be quite as rich. For a dairy-free version, coconut cream works well and adds its own lovely flavor.
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How do I know when the salmon is fully cooked?
The salmon is cooked when it flakes easily with a fork but still looks moist inside. Usually, cooking it skin side up first and finishing it in the sauce helps achieve this balance without overcooking.
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Can I make this recipe gluten-free?
Yes! All the ingredients in this Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe are naturally gluten-free, but always double-check your Parmesan and cream labels if you have sensitive allergies.
Final Thoughts
This Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe holds a special place in my kitchen rotation because it marries simplicity with sophistication so well. It’s one of those dishes you can make any night of the week and have everyone asking for seconds. I really hope you try it-you ll find it as comforting and delicious as I do, with plenty of room for your own personal touches!
Print
Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Butter Salmon recipe features perfectly seared salmon fillets cooked in a creamy garlic butter sauce with cherry tomatoes, spinach, and Parmesan cheese. Bursting with vibrant flavors and a rich, velvety texture, this dish is a quick and elegant meal perfect for weeknights or special occasions.
Ingredients
Salmon and Seasoning
- 2 tablespoons olive oil
- 4 (6 ounces each) salmon fillets, skin on, patted dry
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley and/or basil
Garnish
- Lemon wedges, for serving
Instructions
- Heat Oil and Season Salmon: Warm the olive oil in a large nonstick skillet over medium-high heat. Season the salmon fillets all over with kosher salt and freshly cracked black pepper.
- Sear Salmon: When the oil is shimmering but not smoking, place the salmon fillets skin side UP in the skillet. Cook until the flesh is deeply golden, about 5 minutes. Flip the salmon and cook an additional 2 minutes. Transfer the fillets to a plate to rest.
- Prepare Sauce Base: Reduce the heat to medium and add butter to the skillet. Once melted, stir in the minced garlic and cook until fragrant, about 20 seconds.
- Add Vegetables: Add the halved cherry tomatoes to the skillet and season with salt and pepper. Cook until the tomatoes begin to burst, then add the baby spinach and cook until just wilted.
- Finish Sauce: Stir in the heavy cream, freshly grated Parmesan cheese, and chopped parsley and/or basil. Bring the mixture to a simmer, adjusting the heat to maintain a gentle bubble, and cook until the sauce slightly reduces, about 3 minutes.
- Return Salmon to Sauce: Place the salmon fillets back into the skillet and spoon sauce over them. Simmer until the salmon is cooked through, about 2 to 3 minutes more.
- Garnish and Serve: Garnish with additional herbs if desired and serve with lemon wedges to squeeze over the salmon.
Notes
- Pat salmon dry before cooking to achieve a good sear.
- Use fresh herbs like parsley or basil for added flavor and freshness.
- Adjust the thickness of the sauce by simmering longer for a thicker consistency.
- This dish pairs well with crusty bread, mashed potatoes, or a light pasta.
- Make sure not to overcook the salmon to keep it moist and tender.
Nutrition
- Serving Size: 1 salmon fillet with sauce (about 8 ounces)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
