Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and sear for about 4 to 5 minutes per side until golden and just cooked through. Remove the salmon from the pan and set aside.
In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the heavy cream, sun-dried tomatoes, and Italian seasoning. Stir well and let the sauce simmer for 5 minutes.
Stir in the Parmesan cheese and allow the sauce to thicken slightly. Add the spinach and cook until wilted.
Return the salmon fillets to the pan, spooning the sauce over the top. Simmer for another 2 to 3 minutes until everything is warmed through.
Taste and adjust seasoning. Garnish with fresh herbs if desired and serve immediately.
Notes
Tips for the Best Tuscan Salmon
Use fresh salmon whenever possible for the best texture and flavor. If using frozen salmon, make sure it’s fully thawed and patted dry before cooking. Searing the salmon first locks in moisture and adds flavor, so don’t skip that step. Keep the heat moderate when making the sauce to prevent the cream from separating. For extra richness, use oil-packed sun-dried tomatoes instead of dry-packed.
Variations and Substitutions
For a dairy-free version, swap the heavy cream for full-fat coconut milk and skip the Parmesan. If you prefer a lighter sauce, use half-and-half instead of heavy cream. Chicken breast or shrimp can replace salmon if needed. Add mushrooms or artichoke hearts for extra texture. For a spicy kick, add crushed red pepper flakes or a dash of cayenne.