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
Ingredients Notes
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
More Low Carb Seafood Recipes
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Creamy Tuscan Salmon
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
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
- 4 large salmon fillets, skin removed (Click HERE to get FREE steak, chicken, or ground beef for a year)
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil (get 10% off Graza Olive Oil)
- 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 (Click HERE to get up to 40% off produce)
- Chopped fresh parsley, for garnish
- Crushed red pepper flakes, for garnish
- Shredded parmesan cheese, for serving
Instructions
- Season the salmon fillets on both sides with salt, paprika, onion powder and black pepper.
- 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.
- 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.
- 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.
- Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes
- 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.
- Add the spinach to the sauce and let cook until it is wilted down and tender.
- Add the salmon fillets back to the pan and spoon the sauce over top.
- 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
Liz says
Absolutely wonderful! Definitely going to make this again 👍👍
Maria Derby says
IT IS DELICIOUS!!! AND PRETTY EASY
Carolyn says
Absolutely incredible! If this was served to me at a fine dining establishment I would have been pleased. Highly recommend!
Francine Bourget says
This recipe is absolutely incredible! Making it again tonight for my family ♥️
Amanda S. says
I made this last week and my husband said it was one of the best things I had ever cooked- I followed the recipe almost exactly except I also cooked some shrimp and bay scallops after the steelhead trout (I could only find small amounts and the salmon at the store looked kinda bad that day). I also forgot about the spinach. I used a Pinot Grigio for the wine the first time but tonight I'm trying a Chardonnay out with it and using chicken instead of fish. This was a really delightful recipe and I loved making it. Thank you so much for this recipe! It's one of our favorites.
Bridget Booth says
It was easy and delicious
Served with spaghetti squash
My tip have all ingredients lined up before you start
Anita says
Absolutely delicious and easy to make.
Kathi Jones says
Made this tonight and it was a hit! Will be in the regular rotation as I have salmon filets on auto-ship. I served with cauliflower mash which was also good with the sauce. Excellent choice for company!
TB says
Made this last night. So delicious and my husband and kids devoured it. I only made a couple of changes. I like my salmon to have a crispy outside, so I seasoned with salt, pepper, and smoked paprika, then seared on high in a pan. I then finished the salmon in a 400 degree oven while I made the sauce. I plated the salmon, then poured sauce over to serve. Kept the fish the texture I love. I used a white Bordeaux for the wine. Will make again!
ChristinaB says
My husband and I really enjoyed this dish! I'm keto and he eats most of what I cook. He said this delicious salmon dish was a definite keeper!
Laurie says
I made it tonight with mahi mahi . It probably doesn't matter so much the protein but the sauce is superb!!