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Creamy Tuscan Salmon

Tuscan Salmon is a pan seared salmon served in a delicious creamy sauce with spinach, sun dried tomatoes and parmesan. However, I make my Tuscan Salmon with blue cheese and no sun dried tomatoes making my recipe a bit different then the traditional recipe. Scroll down to see exactly how I make it!


1-2 tbsp olive oil

1 tbsp butter

2 tbsp garlic - minced

1/2 cup onion - diced

1/2 cup almond milk

1/2 cup creamer

1/2 cup blue cheese

2 tbsp. lemon juice

4 cups spinach

1 tbsp gluten free flour

1/2 cup chicken broth

1/4 tsp crushed pepper

1/4 tsp onion powder

1/2 tsp black pepper

1/4 tsp sea salt

1/2 tsp basil

1/4 tsp old bay


  • Place a iron pan or non stick pan, over medium-high heat. Add olive oil.

  • Then, cut the salmon into 2 or 3 pieces and season with salt and pepper.

  • Once the oil is hot, add the fish to the pan and cook on both sides for about 2-3 minutes. It should still be slightly pink in the center.

  • Remove salmon from pan and transfer to a plate. Set aside.

  • Next, Add minced garlic. Add diced onion to the same pan and cook for 1 minute . Add minced garlic. Stir and cook for another minute.

  • Add chicken broth, half and half, almond milk and almond creamer, stir to combine and cook for a few minutes, until the cream just slightly starts to simmer. Then add lemon juice.

  • Reduce heat to low-medium.

  • Then, add grated blue cheese and stir until the cheese is fully melted. Taste and adjust the sauce for salt and pepper. Add all other additional seasonings: crushed pepper, onion powder, black pepper, sea salt, basil and old bay.

  • Add fresh spinach, stir and cook for 1 minute. Stir and toss until the spinach is wilted.

  • Add the salmon back to the pan, skin side down, scoop and pour some of the sauce on top of it, and cook it in the sauce for about 1-2 minutes, or until heated through. Baste the salmon from time to time.

  • Serve Tuscan salmon dish immediately with some bread, potatoes or rice.

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