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Creamy Tuscan Salmon

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Jump to Recipe·Print Recipe· 5 from 15 reviews

This Creamy Tuscan Salmon Recipe brings a restaurant quality dish right to your home kitchen. Golden brown, pan-seared salmon in a rich, creamy sauce with garlic, spinach, sun-dried tomatoes and parmesan cheese. This recipe is low carb, keto-friendly and gluten free. Best of all, it comes together in less than 30 minutes.

seared salmon fillets in a skillet, topped with a cream sauce, spinach, garlic, sun-dried tomatoes and garlic.
Table of Contents show

Ingredients in Keto Tuscan Salmon

ingredients laid out in individual bowls - salmon, spinach, garlic, onion, cheese, cream, parsley, wine, spices, and butter.

Ingredients Notes

  • Salmon: Wild-caught salmon is going to taste the best. This is where I get all of my wild-caught, sustainably sourced salmon.
  • Spinach: Fresh baby spinach leaves work best in this recipe, but you can also use frozen. Just made sure to thaw it and drain it before adding it to the sauce. Try this Spinach and Artichoke Dip Chicken Soup
  • Sun-dried tomatoes: I recommend using the sun-dried tomatoes that are packed in oil. You can also use fresh cherry tomatoes or grape tomatoes and just let them cook down in the sauce. Try this Sun-Dried Tomato Garlic Aioli
  • Heavy cream: The heavy cream is the base of the sauce. It thickens the sauce and gives it a rich silkiness.
  • Parmesan cheese: Fresh is best when it comes to parmesan cheese.
  • White wine: I recommend using a drier white wine like sauvignon blanc, Pinot Grigio, Viognier, or even Chardonnay. If you do not want to use wine or do not have any on hand, you can use extra chicken stock.
  • Chicken stock: You could also use vegetable broth or extra white wine.
  • Spices: The salmon in this keto Tuscan salmon is seasoned with salt, pepper, paprika, and onion powder.

How to Make Creamy Tuscan Salmon

Step by step ingredients for how to make Creamy Tuscan Salmon.

Step by Step Instructions

1: Season the salmon fillets on both sides with salt, paprika, onion powder and black pepper.

2: Heat the olive oil in a large skillet over medium-high heat. Add the salmon to the pan flesh side down. Sear the salmon on for about 5 minutes, flip and sear the other side. Remove from pan and set aside.

3: To the same pan, add the butter. Once the butter has melted, add the onions and sauté until tender.

4: Add the garlic to the pan, and sauté until fragrant.

Step by step ingredients for how to make keto Creamy Tuscan Salmon.

5: Deglaze the pan with the white wine and chicken broth and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.

6: Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes.

7: Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.

8: Next, add the spinach to the cream sauce and cook until it is wilted down and tender. Add the salmon fillets back to the pan and spoon the sauce over top. Finally, garnish the Creamy Tuscan Salmon with fresh parsley and red pepper flakes.

seared salmon fillets in a skillet, topped with a cream sauce, spinach, garlic, sun-dried tomatoes and garlic.

Recipe Tips and Variations

  • Storage: Store leftover tuscan salmon in an airtight container in the refrigerator for up to 4 days.
  • Reheating: This is best reheated in a pan on the stovetop.
  • Fish: In place of the salmon, you can also use cod, halibut, trout, or even sea bass.
  • Tuscan chicken: This recipe is also delicious with chicken. I recommend using chicken tenders or cutlets.
  • Make it dairy-free: To make a dairy free tuscan salmon you can replace the heavy cream with full fat coconut milk and omit the cheese.
  • Add more vegetables: This is a great way to use up any extra vegetables you have on hand. I like to add mushrooms, bell pepper, asparagus, or broccoli.
  • Tuscan shrimp: The flavors in this sauce also pair nicely with shrimp.
  • Serving Suggestions: If you aren't worried about keeping things low carb, serve this over top of pasta, rice or mashed potatoes. (Side dish suggestions below)
seared salmon fillets in a skillet, topped with a cream sauce, spinach, garlic, sun-dried tomatoes and garlic.

Frequently Asked Questions

Can you eat salmon skin?

Yes, you can. Crispy salmon skin is delicious. For this recipe, I recommend removing the skins since the salmon will be covered in sauce.

What is Tuscan salmon?

Tuscan salmon is a pan-seared salmon topped with a creamy garlic sauce, with spinach, sun-dried tomatoes and parmesan cheese.

What wine goes well with Tuscan salmon?

I recommend a white wine like pinot Grigio, sauvignon blanc, or even Chardonnay.

How do you sear salmon?

To get the perfect sear on salmon, you want to use a paper towel to pat the salmon dry. This is the key to getting a nice, golden brown crust on top. Next, you want to make sure that you have a ripping hot pan and a high quality cooking fat like olive oil or avocado oil. Heat the oil in the pan before putting the salmon in.

a white bowl with a portion of creamy tuscan salmon, served with steamed asparagus.

What to Serve with Creamy Tuscan Salmon

a white bowl with a portion of creamy tuscan salmon, served with steamed asparagus.

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Creamy Tuscan Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Author: Kyndra Holley
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This Creamy Tuscan Salmon Recipe brings a restaurant quality dish right to your home kitchen. Perfectly pan-seared salmon in a rich, creamy sauce with garlic, spinach, sun-dried tomatoes and parmesan cheese. This recipe is low carb, keto-friendly and gluten free. Best of all, it comes together in less than 30 minutes.

Ingredients

Units Scale
  • 4 large salmon fillets, skin removed
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 2 tablespoons butter
  • 6 cloves garlic, minced
  • 1 small red onion, thinly sliced
  • ¼ cup dry white wine
  • ¼ cup chicken stock
  • ⅔ cup sun-dried tomatoes
  • 1 ½ cups heavy cream
  • ½ cup finely grated parmesan cheese
  • 3 cups baby spinach leaves
  • Chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish
  • Shredded parmesan cheese, for serving

Instructions

  1. Season the salmon fillets on both sides with salt, paprika, onion powder and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear on both sides until golden brown, about 5 minutes each side. Remove from pan and set aside.
  3. To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.
  4. Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
  5. Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes
  6. Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
  7. Add the spinach to the sauce and let cook until it is wilted down and tender.
  8. Add the salmon fillets back to the pan and spoon the sauce over top.
  9. Garnish with fresh parsley and red pepper flakes.

Notes

  • Storage: Store leftover tuscan salmon in the refrigerator for up to 4 days.
  • Reheating: This is best reheated in a pan on the stovetop.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Seafood Recipes
  • Method: Pan-Seared
  • Cuisine: Italian

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  1. Susan says

    Tuscan Salmon was excellent! I cook for two and it was easy to reduce the ingredient list - though I still used 3c. Spinach.
    Also subbed coconut milk for heavy cream and didn’t add the wine. It was delicious!! Can’t wait to make it again. Thank you for such a creative recipe.



    Reply

  2. Lori Gill says

    It's always so wonderful when you try a new recipe and it's a complete HIT! My family absolutely LOVED this dish! Next time I'm going to add more spinach and sundried tomatoes (huge fans of both). I used a cast iron skillet and everything browned so wonderfully. It's a good idea to have all of your ingredients ready to go once you start cooking the salmon. I will try to be more organized next time. This dish would be amazing over pasta. We will definitely keep this one in rotation. Thanks!



    Reply

  3. Lynn says

    simple yet superb.Actually felt like eating a meal from a high class restaurant. served with side of asparagus . Will definitely make again.



    Reply

  4. Ariany Soto says

    Hello, I made this recipe today and I just have to say that it is so so so good!! I made it for a meal prep dinner for the week, and I am so looking forward to eating dinner for the next 4 nights. Thank you so much for the recipe!! It is so delicious.



    Reply

  5. Francine says

    I have been making this on repeat lately !



    Reply