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Keto Creamy Tuscan Salmon - Rich, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 oz each), skin-on or skinless
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • 3 cups fresh baby spinach
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste
  • Fresh basil, chopped, for garnish (optional)

Method
 

  1. Season the salmon. Pat the fillets dry and sprinkle both sides with salt and pepper.
  2. Sear the fish. Heat olive oil in a large skillet over medium-high. Add salmon, skin-side down if using, and cook 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate.
  3. Start the sauce. Reduce heat to medium. Add butter to the same pan. Stir in the garlic and sun-dried tomatoes, and cook for about 30 seconds until fragrant.
  4. Build the cream base. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes to slightly thicken.
  5. Add greens and cheese. Stir in spinach and let it wilt. Add Parmesan and simmer another minute until the sauce is creamy.
  6. Finish with brightness. Stir in lemon juice. Taste and adjust salt and pepper.
  7. Return the salmon. Nestle fillets into the sauce. Spoon sauce over the top and simmer 1–2 minutes until the salmon is just cooked through and flakes easily.
  8. Serve. Garnish with fresh basil if you like. Pair with cauliflower rice, zucchini noodles, or roasted asparagus.