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Creamy Tuscan Salmon

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


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.


Units Scale
  • 4 large salmon fillets, skin removed
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 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
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 2/3 cup sun-dried tomatoes
  • 1 1/2 cups heavy cream
  • 1/2 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


  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.


  • 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

Keywords: tuscan salmon, keto tuscan salmon, creamy tuscan salmon, keto salmon recipes, low carb salmon recipes, keto seafood recipes, low carb seafood recipes