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Keto Creamy Tuscan Salmon - Rich, Flavorful, and Weeknight-Friendly

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

Ingredients
  

  • Salmon fillets: 4 skin-on or skinless, about 6 oz each
  • Olive oil or avocado oil: For searing
  • Butter: Adds richness to the sauce
  • Garlic: 3–4 cloves, minced
  • Sun-dried tomatoes: 1/3 cup, sliced (oil-packed or dry, rehydrated)
  • Heavy cream: 1 cup
  • Chicken or vegetable broth: 1/2 cup
  • Parmesan cheese: 1/2 cup, finely grated
  • Baby spinach: 3–4 cups
  • Lemon juice: 1–2 teaspoons, to taste
  • Italian seasoning: 1 teaspoon (or a mix of oregano, basil, and thyme)
  • Red pepper flakes: Pinch, optional for heat
  • Salt and black pepper: To taste
  • Fresh basil or parsley: For garnish

Method
 

  1. Pat and season the salmon: Dry the fillets well. Season both sides with salt, pepper, and a light sprinkle of Italian seasoning.
  2. Pan-sear the salmon: Heat olive oil in a large skillet over medium-high. Sear salmon 3–4 minutes per side until golden and just cooked through. Remove to a plate.
  3. Sauté aromatics: Lower heat to medium. Add butter, then garlic. Cook 30 seconds until fragrant. Stir in sun-dried tomatoes for another minute.
  4. Build the sauce: Pour in broth to deglaze, scraping up browned bits. Add heavy cream and a pinch of red pepper flakes. Simmer gently 2–3 minutes.
  5. Melt in Parmesan: Stir in Parmesan until smooth. If it’s too thick, add a splash of broth. If too thin, simmer another minute.
  6. Add greens and brightener: Toss in spinach and let it wilt. Stir in lemon juice and adjust salt and pepper.
  7. Finish with salmon: Nestle salmon back into the pan and spoon sauce over the top. Warm for 1–2 minutes.
  8. Garnish and serve: Top with fresh basil or parsley. Serve with sautéed zucchini, roasted asparagus, or cauliflower mash.