What Kind of Wine Should I Use For This Recipe?

This recipe achieves full flavor without needing wine. Instead, low-sodium chicken broth and a splash of lemon juice provide the depth and brightness that wine typically offers—without altering the balance of the creamy garlic butter sauce. It's a great alternative that keeps the dish family-friendly and accessible.

Can I Try This With Any Other Fish?

Yes, this Tuscan salmon with spinach recipe adapts well to other fish! Cod, halibut, trout, and even tilapia can all be used as substitutes. Just adjust the cook time depending on the thickness of the fillets and be gentle when simmering in the sauce to preserve the texture.

Can I Use Frozen Salmon?

You can definitely make creamy garlic butter salmon using frozen fillets. The key is to thaw them properly—preferably in the fridge overnight. Make sure to pat them dry thoroughly before searing. Frozen salmon works especially well if you're prepping meals ahead or don’t have access to fresh fish.

Creamy Garlic Butter Tuscan Salmon – The Best One-Pan Recipe (30-Min)

Description

A one-pan Creamy Garlic Butter Tuscan Salmon dish with garlic, spinach, and tomatoes, perfect for weeknight dinners

Ingredients

Scale

1 pound fresh salmon cut into 4 pieces

Salt & pepper to taste

1/4 teaspoon garlic powder

Flour for dredging

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chicken broth or dry white wine

1 teaspoon lemon juice

1/4 cup sun-dried tomatoes (see note)

1 cup heavy/whipping cream

1–2 cups (packed) fresh baby spinach

Instructions

Prep your salmon and sprinkle each piece on both sides with salt & pepper and garlic powder, then dredge the salmon in flour.

Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook – it should not be fully cooked yet). Take the salmon out of the pan and set aside.

Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.

Stir in the cream and let it cook for a couple more minutes.

Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.

Serve with the basil and fresh parmesan if desired.

Notes

You can use anywhere from 3/4 to 1 pound of salmon for this recipe. Most store-bought fillets are about an inch thick at their thickest point, which is a good reference for adjusting cook time.

For the sun-dried tomatoes, I used the oil-packed kind and drained them before adding to the sauce. They have a more intense flavor. If you’re using dry-packed tomatoes, feel free to use a bit more to boost the flavor as needed.

Prep Time: 5
Cook Time: 15

Nutrition

Serving Size: 4
Calories: 453
Sugar: 1
Sodium: 270
Fat: 37
Saturated Fat: 17
Carbohydrates: 6
Fiber: 2
Protein: 26
Cholesterol: 151