18 Delicious Tuscan Salmon Recipes for Every Occasion

Welcome to a culinary journey through Tuscany, right from your kitchen! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some soul-soothing comfort food, our roundup of 18 Delicious Tuscan Salmon Recipes has something for every occasion. Dive into these flavorful, easy-to-make dishes that promise to bring a taste of Italy to your table. Let’s get cooking!

Tuscan Garlic Butter Salmon

Hey, you’re going to love this Tuscan Garlic Butter Salmon—it’s creamy, garlicky, and packed with flavor, all ready in under 30 minutes. Perfect for those nights when you want something fancy but easy.

Ingredients

• 4 salmon fillets (skin-on, about 6 oz each)
• 2 tbsp rich extra virgin olive oil
• 3 tbsp unsalted butter (creamy and golden)
• 4 cloves garlic (minced, aromatic)
• 1 cup heavy cream (luxuriously thick)
• 1/2 cup sun-dried tomatoes (julienned, sweet and tangy)
• 1 cup fresh spinach (tightly packed, vibrant green)
• 1/2 cup grated Parmesan cheese (sharp and salty)
• 1 tsp Italian seasoning (fragrant and herby)
• 1/2 tsp crushed red pepper flakes (for a subtle kick)
• Salt and finely ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season salmon fillets with salt and pepper, then sear skin-side down for 3 minutes until crispy. Flip and cook for another 2 minutes. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
5. Pour in heavy cream, stirring constantly to combine with the butter and garlic. Let it simmer for 2 minutes to thicken slightly.
6. Add sun-dried tomatoes, spinach, Parmesan, Italian seasoning, and red pepper flakes. Stir until spinach wilts and everything is well incorporated, about 2 minutes.
7. Return salmon to the skillet, spooning the sauce over the fillets. Transfer to the oven and bake for 10 minutes, or until salmon is flaky and cooked through.
8. Tip: For an extra crispy skin, pat the salmon dry before seasoning. Tip: Don’t overcrowd the skillet when searing to ensure even cooking. Tip: Freshly grated Parmesan melts better than pre-shredded.

Now, the salmon is tender and flaky, swimming in a creamy, garlicky sauce with pops of sweetness from the tomatoes. Serve it over a bed of al dente pasta or with crusty bread to soak up all that delicious sauce.

Creamy Tuscan Salmon with Spinach and Sun-Dried Tomatoes

Wondering what to make for dinner that feels fancy but is secretly easy? This creamy Tuscan salmon is your answer. It’s packed with flavor, ready in under 30 minutes, and sure to impress.

Ingredients

• 4 skin-on salmon fillets (about 6 oz each), patted dry
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream, velvety and smooth
• 1/2 cup chicken broth, low-sodium and flavorful
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 cups fresh baby spinach, tender and vibrant
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tsp dried Italian seasoning, aromatic and earthy

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden.
3. Flip the salmon carefully and cook for another 3-4 minutes until just cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
6. Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Bring to a simmer and let it thicken slightly for 2-3 minutes.
7. Add the baby spinach and cook just until wilted, about 1 minute.
8. Return the salmon to the skillet, spooning the creamy sauce over the fillets. Heat for another minute to warm through.

Unbelievably creamy with a perfect balance of tangy sun-dried tomatoes and earthy spinach, this dish is a winner. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop of sauce.

Tuscan Salmon with White Wine Sauce

Believe it or not, this Tuscan Salmon with White Wine Sauce is as easy to make as it is delicious. You’ll love how the flavors come together in this elegant yet simple dish.

Ingredients

• 4 skin-on salmon fillets (about 6 oz each), patted dry
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup fresh baby spinach
• 1/4 cup grated Parmesan cheese
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the salmon fillets with sea salt and black pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
3. Flip the salmon and cook for another 3-4 minutes until just opaque. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
6. Stir in the heavy cream, sun-dried tomatoes, and spinach. Cook for 2-3 minutes until the spinach wilts and the sauce thickens.
7. Return the salmon to the skillet, spooning the sauce over the fillets. Sprinkle with Parmesan cheese.
8. Cover the skillet and let it sit for 1-2 minutes until the cheese melts.

Great for a weeknight dinner or a special occasion, this dish boasts a creamy, tangy sauce that perfectly complements the tender salmon. Serve it over a bed of al dente pasta or with a side of crusty bread to soak up every last drop of sauce.

Grilled Tuscan Salmon with Herb Marinade

Today’s the perfect day to fire up the grill and try something deliciously different. Grilled Tuscan Salmon with Herb Marinade is a dish that brings the flavors of Italy right to your backyard, with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs fresh salmon fillet, skin-on
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, finely minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.
2. Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring the fish is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates to prevent sticking.
4. Remove the salmon from the marinade, letting excess drip off, and place it skin-side down on the grill. Close the lid and cook for 6-8 minutes.
5. Carefully flip the salmon using a spatula and grill for another 4-5 minutes, or until the fish flakes easily with a fork and has a slightly charred exterior.
6. Transfer the grilled salmon to a serving plate and let it rest for a couple of minutes before serving.

Zesty and aromatic, this Grilled Tuscan Salmon is a showstopper with its crispy skin and tender, flaky interior. Serve it alongside a crisp salad or over a bed of creamy polenta for a meal that feels both rustic and refined.

Tuscan Salmon Pasta with Creamy Alfredo Sauce

Here’s a dish that’ll transport you straight to the heart of Italy with every bite. Imagine tender salmon and al dente pasta swirled in a creamy Alfredo sauce that’s rich, garlicky, and utterly irresistible.

Ingredients

• 1 lb fresh salmon fillets, skin-on for extra flavor
• 8 oz fettuccine pasta, for that perfect twirl
• 2 tbsp rich extra virgin olive oil, for sautéing
• 3 cloves garlic, minced, for a punch of flavor
• 1 cup heavy cream, for a luxuriously smooth sauce
• 1/2 cup grated Parmesan cheese, freshly grated for best melt
• 1/4 tsp finely ground black pepper, for a subtle kick
• 1/4 tsp sea salt, to enhance all the flavors
• 1 tbsp fresh parsley, chopped, for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
2. Season the salmon fillets with sea salt and black pepper, then place them skin-side down on a baking sheet lined with parchment paper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
4. While the salmon bakes, cook the fettuccine according to package instructions until al dente, then drain and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
6. Pour in the heavy cream, stirring constantly, then bring to a gentle simmer. Add the Parmesan cheese, stirring until the sauce is smooth and thickened.
7. Flake the baked salmon into large pieces, discarding the skin, and gently fold into the Alfredo sauce along with the cooked pasta.
8. Garnish with chopped parsley before serving. Tip: A squeeze of lemon adds a fresh zing if you like.

Al dente pasta coated in that creamy Alfredo sauce pairs beautifully with the flaky, tender salmon. Serve it with a side of garlic bread to soak up every last drop of sauce, or a crisp green salad for contrast.

Baked Tuscan Salmon with Parmesan Crust

Baked Tuscan Salmon with Parmesan Crust is the kind of dish that makes weeknight dinners feel special without requiring you to spend hours in the kitchen. You’ll love how the crispy parmesan crust contrasts with the tender, flaky salmon underneath.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on for extra flavor
• 1/2 cup freshly grated parmesan cheese, for a sharp, nutty crust
• 1/4 cup panko breadcrumbs, for that perfect crunch
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon minced garlic, for a punch of flavor
• 1 teaspoon dried Italian seasoning, for herby notes
• 1/2 teaspoon finely ground black pepper, for a slight kick
• 1/4 teaspoon sea salt, to enhance all the flavors
• 1 lemon, thinly sliced, for a bright, citrusy finish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels to ensure the crust sticks well.
3. In a small bowl, mix together the parmesan cheese, panko breadcrumbs, olive oil, garlic, Italian seasoning, black pepper, and sea salt until well combined.
4. Press the parmesan mixture evenly onto the top of each salmon fillet, creating a thick crust.
5. Place the lemon slices on the baking sheet and lay the crusted salmon fillets on top of them.
6. Bake for 12-15 minutes, or until the crust is golden brown and the salmon flakes easily with a fork.
7. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Serve this dish with a side of roasted vegetables or over a bed of creamy risotto for a meal that’s as beautiful as it is delicious. The salmon will be moist and flavorful, with a crust that’s irresistibly crispy.

Tuscan Salmon and Asparagus Foil Packets

Let’s dive into a dish that’s as easy to make as it is delicious, perfect for those nights when you want something fancy without the fuss. Tuscan Salmon and Asparagus Foil Packets bring the flavors of Italy right to your dinner table with minimal cleanup.

Ingredients

• 4 skinless salmon fillets (about 6 oz each), look for bright pink, firm flesh
• 1 lb fresh asparagus, trimmed of woody ends
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 3 cloves garlic, minced to release their aromatic oils
• 1 tsp sea salt, for that perfect seasoning
• 1/2 tsp finely ground black pepper, for a slight kick
• 1 cup cherry tomatoes, halved for a burst of sweetness
• 1/4 cup grated Parmesan cheese, for a nutty finish
• 2 tbsp chopped fresh basil, for a fragrant garnish

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to cook the salmon perfectly.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper to create a vibrant marinade.
3. Place each salmon fillet in the center of a large piece of aluminum foil, then arrange the asparagus and cherry tomatoes around it. Tip: Fold up the edges of the foil to prevent the marinade from leaking.
4. Drizzle the marinade evenly over the salmon and vegetables, then sprinkle with Parmesan cheese. Tip: For extra flavor, let the salmon marinate for 10 minutes before baking.
5. Seal the foil packets tightly and place them on a baking sheet. Bake for 15-20 minutes, or until the salmon flakes easily with a fork. Tip: Open one packet to check for doneness without letting out too much heat.
6. Carefully open the packets (watch out for steam!) and garnish with fresh basil before serving.

Craving something that’s both light and satisfying? The salmon comes out tender and flaky, while the asparagus stays crisp-tender, all soaked in a garlicky, lemony sauce. Serve it straight from the foil for a rustic touch or plate it over a bed of creamy polenta for an extra hearty meal.

Tuscan Salmon with Artichokes and Capers

Wow, if you’re looking for a dish that’s both elegant and easy to whip up, this Tuscan Salmon with Artichokes and Capers is your go-to. It’s packed with flavors that transport you straight to the Italian countryside, and the best part? It’s ready in no time.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, patted dry
• 2 tablespoons rich extra virgin olive oil
• 1 cup marinated artichoke hearts, drained and halved
• 2 tablespoons briny capers, drained
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden.
3. Flip the salmon and cook for another 3-4 minutes until just opaque. Remove from the skillet and set aside.
4. In the same skillet, add the artichoke hearts, capers, and garlic. Sauté for 2 minutes until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
6. Stir in the heavy cream, pepper, and salt. Bring to a gentle simmer and cook for 2 minutes until the sauce thickens slightly.
7. Return the salmon to the skillet, spooning the sauce over the fillets. Cook for another 2 minutes to warm through.
8. Sprinkle with fresh parsley before serving.

Absolutely divine, this dish boasts a creamy, tangy sauce that perfectly complements the rich, flaky salmon. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop of that delicious sauce.

Slow Cooker Tuscan Salmon Stew

So, you’re looking for a cozy, flavorful dish that practically cooks itself? This Slow Cooker Tuscan Salmon Stew is your answer. It’s packed with rich flavors and comes together with minimal effort, perfect for those busy days when you still want something delicious.

Ingredients

• 1.5 lbs fresh salmon fillets, skin removed and cut into chunks
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 cup chicken broth
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup heavy cream
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 minutes to reduce slightly.
3. Transfer the onion mixture to your slow cooker. Add the diced tomatoes, chicken broth, black pepper, sea salt, oregano, and basil. Stir to combine.
4. Cover and cook on LOW for 4 hours. This slow cooking melds the flavors beautifully.
5. Gently stir in the salmon chunks, heavy cream, and spinach. Cover and cook on LOW for another 30 minutes, or until the salmon is just cooked through.
6. Sprinkle with Parmesan cheese before serving. Tip: For an extra touch of freshness, garnish with chopped parsley.

Mmm, the stew is creamy with tender flakes of salmon, and the spinach adds a lovely pop of color. Serve it with crusty bread to soak up every last bit of that delicious broth.

Tuscan Salmon Salad with Lemon Vinaigrette

So, you’re looking for a dish that’s both refreshing and packed with flavor? This Tuscan Salmon Salad with Lemon Vinaigrette is your go-to. It’s light, yet satisfying, perfect for those warm evenings when you crave something nutritious but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb fresh salmon fillet, skin-on for crispy texture
• 2 cups mixed baby greens, washed and dried
• 1/2 cup cherry tomatoes, halved for a burst of sweetness
• 1/4 cup thinly sliced red onion, for a sharp crunch
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, for a zesty kick
• 1 tsp Dijon mustard, for a tangy depth
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 1 tbsp of olive oil and season with sea salt and black pepper.
3. Bake the salmon for 12-15 minutes, until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
4. While the salmon cooks, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl to create the vinaigrette.
5. In a large salad bowl, combine the baby greens, cherry tomatoes, red onion, and Kalamata olives.
6. Once the salmon is done, let it cool for a few minutes, then flake it into large pieces over the salad.
7. Drizzle the lemon vinaigrette over the salad and gently toss to combine. Tip: Add the dressing just before serving to keep the greens crisp.
8. Serve immediately, garnished with additional lemon wedges if desired. Tip: For an extra touch, sprinkle with freshly chopped herbs like dill or parsley.

Here you have it—a salad that’s a harmony of textures and flavors. The crispy salmon skin contrasts beautifully with the tender greens, while the lemon vinaigrette ties everything together with its bright acidity. Perfect for a quick dinner or as a standout dish at your next gathering.

Tuscan Salmon Bruschetta

Mmm, imagine biting into a piece of perfectly cooked salmon, topped with a vibrant Tuscan-inspired bruschetta mix. It’s a dish that brings together the richness of the sea with the freshness of the garden, all on a crispy slice of bread.

Ingredients

• 1 lb fresh salmon fillet, skin-on for extra flavor
• 2 tbsp rich extra virgin olive oil
• 1 cup diced ripe tomatoes, juicy and bright
• 1/4 cup finely chopped red onion, for a bit of crunch
• 2 tbsp chopped fresh basil, fragrant and green
• 1 tbsp balsamic glaze, thick and sweet
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 4 slices crusty artisan bread, toasted to golden perfection

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. Brush the salmon fillet with 1 tbsp of olive oil, then season with sea salt and black pepper.
3. Place the salmon on a baking sheet, skin-side down, and bake for 12-15 minutes, until it flakes easily with a fork.
4. While the salmon cooks, mix the diced tomatoes, red onion, basil, and remaining olive oil in a bowl for the bruschetta topping.
5. Toast the artisan bread slices until they’re golden and crispy, about 2-3 minutes per side.
6. Once the salmon is done, let it rest for 2 minutes, then flake it into large pieces, discarding the skin.
7. Top each toasted bread slice with a generous amount of salmon, then spoon the bruschetta mix over the top.
8. Drizzle with balsamic glaze for a sweet and tangy finish.

Kind of amazing how the creamy salmon pairs with the crunchy bread and fresh bruschetta, right? Serve it with a side of mixed greens for a light, yet satisfying meal that’s bursting with flavors.

Tuscan Salmon Risotto with Fresh Herbs

This Tuscan Salmon Risotto with Fresh Herbs is the kind of dish that turns a regular dinner into something special. You’ll love how the creamy risotto pairs with the flaky salmon and the burst of fresh herbs.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm on the stove
• 1/2 cup dry white wine
• 1 lb fresh salmon fillet, skin removed and cut into chunks
• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in the Arborio rice, coating it well with the oil and onions. Toast the rice for 2 minutes until slightly golden.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
4. Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18 minutes.
5. Halfway through adding the stock, gently fold in the salmon chunks. They’ll cook perfectly by the time the risotto is done.
6. Once the rice is al dente and the salmon is cooked through, remove from heat. Stir in the butter, Parmesan, and fresh herbs. Season with salt and pepper.
7. Let the risotto sit for 2 minutes before serving to allow the flavors to meld together beautifully.

Flaky salmon, creamy risotto, and fresh herbs come together in this dish for a texture and flavor that’s simply unforgettable. Serve it with a crisp white wine and a side of roasted vegetables for a complete meal.

Pan-Seared Tuscan Salmon with Cherry Tomatoes

Feeling like you need a quick yet fancy dinner that screams summer? This Pan-Seared Tuscan Salmon with Cherry Tomatoes is your ticket to a flavorful, no-fuss meal that’ll impress anyone at the table.

Ingredients

• 4 (6-oz) salmon fillets, skin-on for that crispy edge
• 2 tbsp rich extra virgin olive oil
• 1 cup sweet cherry tomatoes, halved
• 2 cloves garlic, minced for a punchy flavor
• 1/2 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup fresh basil leaves, torn for a fragrant finish
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
2. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is golden and crispy.
3. Flip the salmon carefully and cook for another 3-4 minutes on the other side. Remove from the skillet and set aside on a plate.
4. In the same skillet, add the cherry tomatoes and garlic. Sauté for 2 minutes until the tomatoes start to soften and release their juices.
5. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 2 minutes, stirring occasionally.
6. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
7. Return the salmon to the skillet, nestling it into the sauce. Spoon some of the sauce over the top and let it warm through for 1-2 minutes.
8. Garnish with torn basil leaves before serving.

Velvety sauce clings to each bite of the salmon, with the tomatoes adding a sweet burst. Try serving it over a bed of creamy polenta or with a side of crusty bread to soak up every last drop of that delicious sauce.

Tuscan Salmon Quiche with Goat Cheese

Mmm, imagine biting into a slice of this Tuscan Salmon Quiche with Goat Cheese—it’s like a little vacation to Italy on your plate. Perfect for brunch or a light dinner, this quiche combines the richness of salmon with the tangy kick of goat cheese, all nestled in a flaky crust.

Ingredients

• 1 9-inch pie crust, store-bought or homemade, chilled
• 4 large farm-fresh eggs, beaten
• 1 cup heavy cream, velvety and rich
• 1 cup cooked salmon, flaked into bite-sized pieces
• 1/2 cup crumbled goat cheese, creamy and tangy
• 1/4 cup sun-dried tomatoes, chopped and packed in oil
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, trimming any excess.
2. In a large bowl, whisk together the beaten eggs and heavy cream until smooth. Tip: For extra fluffiness, whisk vigorously for a full minute.
3. Gently fold in the flaked salmon, crumbled goat cheese, sun-dried tomatoes, basil, sea salt, and black pepper. Tip: Don’t overmix to keep the salmon pieces intact.
4. Pour the mixture into the prepared pie crust, spreading it evenly. Tip: Tap the dish lightly on the counter to remove any air bubbles.
5. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing.

Rich in flavor and texture, this quiche boasts a creamy interior with pops of savory salmon and tangy goat cheese. Serve it warm with a side of arugula salad for a complete meal that’s as beautiful as it is delicious.

Tuscan Salmon and Potato Bake

So, you’re looking for a dish that’s both comforting and a bit fancy, right? This Tuscan Salmon and Potato Bake is your answer. It’s creamy, flavorful, and surprisingly easy to pull off.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillets
• 1.5 lbs of Yukon gold potatoes, thinly sliced
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of minced garlic, aromatic and pungent
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, coarse and flaky
• 1/2 cup of sun-dried tomatoes, packed in oil and julienned
• 2 cups of fresh baby spinach, tender and vibrant

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, toss the thinly sliced Yukon gold potatoes with 1 tbsp of extra virgin olive oil, half the minced garlic, sea salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking dish, baking for 20 minutes until they start to soften. Tip: Stir halfway for even cooking.
4. While the potatoes bake, season the salmon fillets with the remaining salt, pepper, and garlic, pressing the seasoning gently into the flesh.
5. Remove the baking dish from the oven, layer the baby spinach and sun-dried tomatoes over the potatoes, then place the seasoned salmon fillets on top.
6. Pour the heavy cream evenly over the dish and sprinkle with grated Parmesan cheese. Tip: For a golden crust, broil for the last 2 minutes.
7. Bake for another 15-20 minutes, until the salmon flakes easily with a fork and the cream is bubbly. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Perfectly tender salmon, creamy potatoes, and that hint of garlic and sun-dried tomatoes make this dish a winner. Serve it straight from the baking dish for a rustic, family-style meal that’s sure to impress.

Tuscan Salmon Skewers with Zucchini and Bell Peppers

Just imagine biting into a skewer loaded with juicy salmon, crisp zucchini, and sweet bell peppers, all kissed by the smoky flavors of the grill. It’s the kind of dish that turns a simple dinner into something special, without requiring you to spend all day in the kitchen.

Ingredients

• 1 lb fresh salmon fillet, cut into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Thread the salmon cubes, zucchini rounds, and bell pepper pieces onto the skewers, alternating between them.
3. In a small bowl, whisk together the olive oil, black pepper, sea salt, lemon juice, and oregano. Brush this mixture generously over the skewers.
4. Place the skewers on the grill. Cook for 4 minutes on one side, then flip and cook for another 3-4 minutes, or until the salmon is opaque and the vegetables have nice grill marks.
5. Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
6. Tip: Don’t overcrowd the skewers. Leave a little space between each piece for even cooking.
7. Tip: Let the skewers rest for a couple of minutes after grilling. This helps the juices redistribute.

Ready to serve, these skewers are a feast for the eyes and the palate. The salmon is tender and flaky, while the zucchini and bell peppers add a satisfying crunch. For an extra touch, drizzle with a bit more olive oil and a squeeze of lemon right before serving.

Tuscan Salmon Soup with Kale and Beans

Brimming with flavor and packed with nutrients, this Tuscan Salmon Soup with Kale and Beans is your next go-to for a cozy dinner. You’ll love how the rich flavors come together in just under an hour.

Ingredients

• 1 lb fresh salmon fillet, skin removed and cut into chunks
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 bunch fresh kale, stems removed and leaves roughly chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the red pepper flakes and cook for another 30 seconds to release their aroma.
4. Add the kale in batches, letting each batch wilt slightly before adding more.
5. Pour in the chicken broth and water, bringing the mixture to a gentle boil.
6. Reduce heat to low, simmering for 10 minutes to meld the flavors.
7. Gently add the salmon chunks and cannellini beans, cooking until the salmon is just opaque, about 5 minutes.
8. Season with salt and pepper, adjusting as needed.
9. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.

You’ll adore the creamy texture of the beans against the tender salmon, with a slight kick from the red pepper. Try serving it with a slice of crusty bread for dipping into the savory broth.

Tuscan Salmon Tartare with Avocado

Craving something fresh and fancy but easy to whip up? This Tuscan Salmon Tartare with Avocado is your go-to for a light, luxurious meal that feels like a treat without the fuss.

Ingredients

• 1 lb fresh, sushi-grade salmon, finely diced
• 1 ripe avocado, creamy and perfectly soft, diced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, zesty and bright
• 1/4 cup red onion, finely minced for a sharp bite
• 1 tbsp capers, briny and bold, roughly chopped
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, aromatic and pungent
• 2 tbsp fresh dill, finely chopped for a herby freshness

Instructions

1. In a large mixing bowl, gently combine the diced salmon and avocado, being careful not to mash the avocado.
2. Drizzle the olive oil and lemon juice over the mixture, tossing lightly to coat.
3. Add the minced red onion, chopped capers, sea salt, and black pepper, mixing gently to distribute evenly.
4. Fold in the fresh dill, reserving a pinch for garnish.
5. Let the tartare sit in the refrigerator for 10 minutes to allow the flavors to meld.
6. Serve chilled, garnished with the remaining dill, alongside crispy toast points or over a bed of mixed greens for a complete meal.

Here’s the deal: this tartare is a symphony of textures—silky salmon, buttery avocado, and a crunch from the onions and capers. The flavors? Bright, briny, and utterly addictive. Try scooping it onto endive leaves for an elegant appetizer that’ll impress any guest.

Conclusion

We hope this roundup of 18 Delicious Tuscan Salmon Recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!