Creamy Tomato Tuscan Salmon


2 tbsp olive oil

4 salmon fillets (150g each)

500g cherry tomatoes

150g baby spinach

2 tbsp butter

3 tbsp minced garlic

1 cup cream

1/2 cup grated parmesan cheese

Salt & pepper

Fresh basil, roughly chopped (optional)


Pat the salmon fillets dry and sprinkle with salt and pepper.

Heat oil in a large frying pan over medium-high heat and place the salmon fillets in the pan. Ensure there is generous spacing between the fillets so they do not steam. Sprinkle the top side with salt and pepper.

Sear the salmon for 1-3 minutes, depending on the thickness of the fillets, then flip to sear the other side for 30 seconds. Transfer salmon fillets to a plate and keep warm.

Return the pan to heat to make the Tuscan sauce.

Add 2 tablespoons of butter and once melted add the minced garlic. Cook, stirring, for 1 minute until fragrant.

Chop the cherry tomatoes in half, leave some whole, add to the pan and cook for 1 minute, or until some of the tomatoes start to split.

Pour in the cream and season to taste with salt and pepper.

Bring the mixture to a light simmer then add the parmesan cheese and spinach. Mix well.

Continue cooking over medium heat until the cream has thickened and the spinach has wilted. Add in fresh basil if using.

Return the salmon fillets to the pan.

Serve with pasta, roasted potatoes, mashed potatoes, rice, or a big green salad.

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