Directions 11 steps | 35 Minutes
Measure and prep all ingredients.
Prepare the salmon. In a large skillet over medium-high heat, heat the oil. Season the salmon filets on both sides with salt and pepper. Sear the salmon in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Remove from the pan and set aside.
Prepare the Tuscan sauce. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry for about 1 minute, until fragrant.
Fry the diced onions in the butter until translucent.
Pour in the white wine and allow to reduce for 5 minutes.
Add the sundried tomatoes and fry for 1-2 minutes.
Reduce heat to low. Add the half-and-half and bring the sauce to simmer, while stirring occasionally. Season with salt and pepper.
Add in the baby spinach leaves and allow them to wilt in the sauce.
Add in the Parmesan cheese. Let it simmer for 1 minute until the cheese melts through the sauce. (See notes 2.)
Add the salmon back to the pan. Sprinkle with fresh parsley and spoon the sauce over each filet.
Serve and enjoy!
- For a dairy-free option, substitute half-and-half for dairy-free milk and omit the Parmesan cheese.
- For a thicker sauce, add a mixture of cornstarch and water to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.