This 30-minute Keto Creamy Tuscan Salmon transforms simple ingredients into a restaurant-worthy masterpiece. Plump salmon fillets swim in a velvety garlic-Parmesan cream sauce, studded with vibrant sun-dried tomatoes and fresh spinach.

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

• Salmon:
  • 4 (170g) salmon fillets, skin-on
  • 1 tbsp olive oil or avocado oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
• Sauce:
  • 2 tbsp unsalted butter
  • 4 garlic cloves, minced
  • ½ cup (50g) sugar-free sun-dried tomatoes, drained and chopped
  • 1½ cups (360ml) heavy cream
  • ½ cup (45g) grated Parmesan cheese
  • 2 cups (60g) fresh spinach
  • ¼ cup (5g) fresh basil, chopped
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • ¼ tsp salt (or to taste)
  • ¼ tsp black pepper

Instructions

1. Sear Salmon:
   • Pat salmon dry with paper towels. Season with salt and pepper.
   • Heat oil in large skillet over medium-high heat. Add salmon skin-side down. Cook 4-5 minutes until crispy. Flip and cook 2-3 minutes more. Transfer to plate.
2. Sauté Aromatics:
   • Reduce heat to medium. Melt butter in same skillet.
   • Add garlic and sun-dried tomatoes. Sauté 1-2 minutes until fragrant.
3. Build Sauce:
   • Pour in heavy cream, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer 3 minutes.
   • Stir in Parmesan until fully melted and creamy.
4. Finish Sauce:
   • Add spinach and basil. Stir 1-2 minutes until spinach wilts.
5. Combine & Serve:
   • Return salmon to skillet. Spoon sauce over fillets. Simmer 2-3 minutes to reheat salmon.
   • Garnish with extra basil or Parmesan.