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Creamy Tuscan Salmon

Written by Stephanie Kay
  • 30 minutes
  • 4

A restaurant - style salmon recipe made in the comfort of your own home! Serve this salmon on its own with a side of veggies or add some pasta or potatoes for an extra hearty meal.

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  • four salmon fillets
  • one tablespoon olive oil
  • one small onion, minced
  • four cloves garlic, minced
  • half cup sun-dried tomatoes, diced
  • three cups spinach, roughly, chopped
  • half cup vegetable broth
  • one and a half cups table cream
  • half cup table cream
  • one oz parmesan cheese, freshly grated
  • parsley chopped, to serve
  • sea salt and pepper to taste


  1. In a large pan on medium-high heat, warm olive oil.
  2. Season salmon fillets with salt and pepper on both sides. Once the oil is warm, add salmon fillets to the pan, skin side down, and cook for 4-5 minutes, then flip and cook for an additional 1-2minutes until you reach your desired level of doneness. Once cooked, remove salmon fillets from the pan and set aside.
  3. In the same pan, reduce the heat to medium, add onion and garlic and cook for 4-5 minutes until onions are translucent and garlic is tender.
  4. Add broth, stirring and scraping the pan with a wooden spoon or spatula to remove any crispy bits from the bottom of the pan. Continue to cook until the broth has reduced by roughly half.
  5. Add sun-dried tomatoes and spinach, season with salt and pepper, and continue to cook,stirring frequently, until the spinach has wilted.
  6. Reduce the heat to low, add cream and stir to combine with the vegetable mixture. Add grated parmesan cheese and stir to incorporate into the cream mixture.
  7. Return salmon fillets to the pan, spooning some of the sauce over each piece of salmon, sprinkle with parsley (optional) and serve

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