One Pot Salmon with Tuscan Herb Butter Recipe

Why You Should Give This Recipe a Try

I recently saw the words, “Tuscan Herb Butter” online and thought, that sounds amazing! And I was not wrong. My incredibly easy to make Tuscan Herb Butter is a blend of sun-dried tomatoes, fresh basil, garlic, and lemon zest and serves as the base for so many delicious recipes, including this one. This One Pot Salmon with Tuscan Herb Butter Recipe is a fantastic collection of the flavors of Tuscany – salmon filets, cherry tomatoes, and fresh spinach in a rich and flavorful sauce of cream and my new favorite creation,Tuscan Herb Butter.

The entire dish comes together in about 30 minutes, making it the perfect thing for busy weeknights. Serve over your favorite pasta or rice dish, or with some creamy polenta. And be sure to add some crusty bread to dip up every drop of the amazing sauce. You can try this Crusty Country French Bread or Easy Focaccia Bread with Homemade Italian Seasoning.

Some of the best features of this recipe:

Fast: With only a couple of minutes of prep, and a short cooking time, this meal can be a truly 30 minute meal. 

Tuscan herb butter: Tuscan herb butter adds most of the flavor here, so there is no need to add extra seasonings. Make some and store it in your fridge for all sorts of dishes.

Easy to make: If you can sauté some salmon, you can definitely cook this dish. The remainder of the process consists of heating ingredients. 

Perfect for special occasions: While the ingredients are simple and the cooking process easy, this is an impressive meal of deliciously rich and decadent flavors. It is perfect for date night at home and is also a great recipe to prepare for dinner guests. The ease and speed of the recipe also ensures you won’t have to spend all evening in the kitchen.

As with all of my dishes, this One Pot Salmon with Tuscan Herb Butter recipe is simple to make with no complex cooking techniques, no special equipment, and with ingredients that are easily found in any grocery store.

Recipe Ingredients

4-5 tbsp Tuscan Herb Butter

4 6oz salmon filets

1 1/2 cups halved cherry tomatoes

3 cups chopped baby spinach

3/4 cup heavy cream

Salt

Grated Parmesan cheese (optional)

Lemon wedges (optional)

Helpful Tools

• Large skillet
• Sharp knife
• Cutting board
• Paper towels
• ​Liquid measuring cup
• Measuring spoons
• Heat resistant spatula
• Wooden spoon
• Instant read thermometer

Ingredient Notes

Salmon: Fresh salmon is ideal, of course, but frozen will also work well. I was unable to obtain salmon filets, so I bought a large piece of salmon and cut it into four pieces.

Salt: I ordered salmon while visiting my in-laws in France and noted that salt – which I had never thought of adding – was an absolutely amazing addition. I recommend giving each side of the salmon filets a light sprinkle of salt before sautéing.

Tomatoes: You can use cherry tomatoes or grape tomatoes in this recipe.

Spinach: I recommend using fresh baby spinach because it isn’t as fibrous as other types of spinach. It also wilts very quickly which can be helpful when you are trying not to overcook the salmon.

Step-by-Step Instructions

1. Pat the salmon dry with a paper towel and sprinkle with salt. Set aside.

2. Cut the tomatoes in half. Set aside.

3. Chop the spinach into bite sized pieces. Set aside.

4. Melt 4-5 tbsp of Tuscan herb butter in a large skillet over medium-high heat. 

5. Add in the salmon filets, skin side down, and cook until golden brown, about 5 minutes.

6. Add in the cherry tomatoes.

7. Flip over the salmon and allow to continue cooking about 5 more minutes.

8. Reduce the heat to medium and slowly pour in the cream. Use a wooden spoon to distribute the cream evenly among the salmon filets. 

9. Top with the chopped spinach and cover the pan allowing the spinach to wilt, about 4 minutes.

10. Test the salmon for doneness. It should flake easily when ready. An instant read thermometer inserted in the thickest part of the filets should read 145 degrees Fahrenheit.

11. Gently burst the cooked tomatoes. Be careful of the hot juices.

12. Sprinkle with grated Parmesan and/or a squeeze of fresh lemon juice before serving.

Check out the step-by-step directions for One Pot Tuscan Herb Butter Salmon on the printable recipe card below. 

Storage

Store leftover salmon in an airtight container in the fridge, 2-3 days. 

Tips & Tricks

As I mentioned, I was unable to find salmon filets, so I cut up a long piece of salmon. The skin makes cutting salmon with a knife – even a very sharp knife – difficult, so I use kitchen shears.

The required cooking time depends on the thickness of the salmon filets. If the fish is particularly thick, it will take longer than I have listed here; thinner and it will cook more quickly. You know the salmon is done when it flakes easily with a fork. I am also a big fan of an instant read thermometer. Be sure, however, that you place the thermometer in the thickest part of the fish without touching the bottom of the pan. 

Just because a dish is quite or easy to make, doesn’t mean it isn’t absolutely delicious. Try some of my other super simple recipes for restaurant quality meals.

Easy One Pot Coq au Vin

Easy One Skillet Creamy Tuscan Chicken Dinner

Easy One Pot Creamy Chicken Marsala

Sheet Pan Steak Fajitas and Chicken Fajitas

Sheet Pan BBQ Chicken Thighs with Sweet Potatoes