Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe

If you’ve ever wanted a dinner that feels fancy but comes together effortlessly, this Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe is exactly what you need. I absolutely love how the butter-rich, garlicky sauce coats the salmon, while fresh tomatoes and spinach add a lovely pop of color and freshness. This recipe is perfect when you want to impress without spending hours in the kitchen.

When I first tried this, I was amazed at how the simple ingredients came together so beautifully – from the crispy skin to the creamy Parmesan sauce, every bite is a delight. Whether it’s a weeknight treat or special weekend meal, you’ll find that this Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe becomes a go-to because it balances comfort and elegance perfectly.

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Ingredients You’ll Need

These ingredients come together like old friends – the salmon s richness is perfectly matched by buttery garlic, fresh herbs, and tangy tomatoes. Make sure to pick ripe cherry tomatoes for that juicy burst, and don t skip the fresh Parmesan for depth.

• Olive oil: Look for extra-virgin for the best flavor that complements the butter perfectly.
• Salmon fillets: Skin-on salmon works best to get that crispy texture I love.
• Kosher salt: Essential for seasoning – don t be shy here to bring out all the flavors.
• Freshly cracked black pepper: Adds a nice bite and aroma to the dish.
• Butter: The foundation of that silky sauce, it enriches everything beautifully.
• Garlic: Fresh minced garlic is a must for that punch of flavor.
• Cherry tomatoes: Halved and ready to burst into a delicious, juicy sauce.
• Baby spinach: Adds color, nutrients, and a slight earthiness to balance the richness.
• Heavy cream: Creates that luscious texture in the sauce you ll want to savor.
• Parmesan cheese: Freshly grated for a nutty, savory finish.
• Fresh parsley and/or basil: Bright herbs that elevate every bite.
• Lemon wedges: A squeeze at the end lifts all the flavors-don t skip this!

Variations

I love to tweak this Tuscan Butter Salmon recipe depending on what s in season or our mood. It s really forgiving, so feel free to swap or add ingredients to make it your own.

• Variation: Adding a pinch of red pepper flakes gives the sauce a subtle heat my family goes crazy for on cooler nights.
• Variation: For a dairy-free version, try coconut cream instead of heavy cream and skip the Parmesan-still delicious!
• Variation: Swap spinach with baby kale or Swiss chard for a more robust green.
• Variation: If you want to stretch the meal, add cooked pasta or serve over creamy polenta.

How to Make Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe

Step 1: Sear the Salmon to Golden Perfection

Heat olive oil in a large nonstick skillet over medium-high. Season your salmon all over with kosher salt and freshly cracked pepper – I always pat the skin dry to make sure it crisps up nicely. When the oil shimmers but isn t smoking, place the salmon skin side UP so the flesh cooks first, aiming for about 5 minutes until it s a deep golden color. Then flip and cook another 2 minutes. This way, you get a beautifully crispy exterior while keeping the inside moist and tender. Remove the salmon onto a plate to rest.

Step 2: Build the Tuscan Butter Garlic Sauce

Reduce the heat to medium and add your butter to the same skillet-bonus, you get all those crispy bits mixed in. Once melted, stir in your minced garlic and let it cook just until fragrant, about 20 seconds; don t let it brown or it can turn bitter. Toss in the halved cherry tomatoes and season lightly with salt and pepper. Cook until the tomatoes start bursting and releasing their juices-it s magic watching the sauce develop. Then add the baby spinach and give it a quick stir until it just wilts, maintaining that fresh color and texture.

Step 3: Finish the Sauce and Return the Salmon

Pour in the heavy cream and sprinkle in the freshly grated Parmesan cheese and chopped parsley or basil. Bring it gently to a simmer, adjusting the heat so it bubbles softly. You want the sauce to thicken slightly, about 3 minutes, becoming rich and creamy. Carefully nestle your salmon fillets back into the skillet, spooning sauce over each piece. Let it simmer for another 2 to 3 minutes until the salmon is cooked through but still tender-don t overcook!

Step 4: Serve and Squeeze with Lemon

Once everything s ready, garnish with more fresh herbs and, importantly, a fresh squeeze of lemon juice on top. That little citrus pop is what brightens up the creamy, buttery sauce and salmon, making every bite sing.

How to Serve Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe

Garnishes

I always top mine with a sprinkle of chopped fresh basil and parsley for color and extra flavor, plus plenty of lemon wedges on the side. Sometimes a few toasted pine nuts add a lovely crunch that contrasts the creamy sauce beautifully.

Side Dishes

My favorite pairing is simple garlic mashed potatoes or a light risotto to soak up all that buttery sauce. Sometimes I serve it alongside crusty artisan bread, perfect for mopping up every last bit. A crisp side salad with lemon vinaigrette also complements it beautifully.

Creative Ways to Present

For special occasions, I ve laid this salmon over a bed of saffron-infused couscous and garnished with edible flowers. It always impresses guests! You can also pass it off on a family-style platter with a mix of roasted vegetables and fresh herbs for a colorful, welcoming spread.

Make Ahead and Storage

Storing Leftovers

I like to store any leftovers in an airtight container in the fridge for up to 2 days. The sauce firms up a bit but tastes great reheated. Just be sure to separate the salmon fillets slightly so they don t stick together.

Freezing

While not my go-to, freezing is possible. I recommend freezing the salmon and sauce separately if you can – wrap the salmon tightly and freeze the sauce in a separate container. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers over low heat in a skillet with a splash of water or cream to keep the sauce from drying out. Heating gently helps maintain the salmon s silky texture without turning it rubbery.

FAQs

Final Thoughts

This Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe holds a special place in my kitchen because it combines ease with incredible flavor in such a balanced way. I always recommend it to friends who want a meal that feels luxurious but doesn t require hours or complicated techniques. I hope you enjoy making it as much as I do-once you try it, I bet it ll become one of your regular favorites too!

Tuscan Butter Salmon with Cherry Tomatoes, Spinach, and Parmesan Recipe

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• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

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Description

This Tuscan Butter Salmon recipe features perfectly seared salmon fillets cooked in a rich, creamy sauce made with garlic, cherry tomatoes, spinach, and Parmesan cheese. Finished with fresh herbs and a squeeze of lemon, it’s an elegant yet simple dish ideal for a quick weeknight dinner or special occasion.

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Ingredients

Units USM Scale 1x2x3x

Salmon

• 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

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Instructions

1. Heat the oil and season salmon: Warm the olive oil in a large nonstick skillet over medium-high heat. Season salmon fillets all over with kosher salt and freshly cracked black pepper.
2. Sear the salmon: When the oil is shimmering but not smoking, add the salmon fillets skin side UP. Cook without moving them for about 5 minutes, until the flesh side is deeply golden brown. Flip the salmon and cook for an additional 2 minutes. Then, transfer the fillets to a plate to rest.
3. Prepare the sauce base: Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for about 20 seconds, until fragrant.
4. Cook the 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. Stir and cook until the spinach is just wilted.
5. Add cream and cheese: Stir in the heavy cream, freshly grated Parmesan cheese, and chopped fresh parsley and/or basil. Bring the mixture to a simmer, adjusting the heat so it gently bubbles. Allow the sauce to slightly reduce, about 3 minutes.
6. Finish the salmon: Return the seared salmon fillets to the skillet, spooning sauce over them. Simmer gently until the salmon is cooked through, about 2 to 3 minutes more.
7. Garnish and serve: Garnish with additional fresh herbs, if desired, and serve with lemon wedges for squeezing over the top.

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Notes

• Use fresh herbs like parsley or basil for a bright, fresh flavor in the sauce.
• Make sure not to overcrowd the skillet when searing the salmon for even cooking and crisp crust.
• The sauce can be adjusted by adding a splash of white wine for extra depth of flavor.
• Serve with crusty bread or over pasta or rice to soak up the delicious sauce.
• Cooking times may vary slightly depending on the thickness of the salmon fillets.

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Nutrition

• Serving Size: 1 salmon fillet with sauce (approx. 180g)
• Calories: 450
• Sugar: 4g
• Sodium: 480mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 120mg