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.
Ingredients in Keto Tuscan Salmon
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.
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.
Recipe Tips and Variations
Frequently Asked Questions
Yes, you can. Crispy salmon skin is delicious. For this recipe, I recommend removing the skins since the salmon will be covered in sauce.
Tuscan salmon is a pan-seared salmon topped with a creamy garlic sauce, with spinach, sun-dried tomatoes and parmesan cheese.
I recommend a white wine like pinot Grigio, sauvignon blanc, or even Chardonnay.
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.
What to Serve with Creamy Tuscan Salmon
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