Keto Creamy Tuscan Salmon Recipe

Master this homemade keto-friendly Tuscan salmon with our easy baking recipe that delivers restaurant-quality results. Learn how to perfectly sear salmon fillets before creating the best creamy garlic sauce loaded with sun-dried tomatoes and spinach - all low-carb and bursting with authentic Italian flavors.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

20 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 salmon fillets (150g each), skin on</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">120g sun-dried tomatoes (oil-packed), drained and chopped</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">100g cream cheese</li><li class="ingredients-single-item">60g grated parmesan cheese</li><li class="ingredients-single-item">1 tsp dried Italian herbs</li><li class="ingredients-single-item">150g fresh spinach</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">Fresh parsley, chopped for garnish</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Oven-safe large skillet (preferably cast iron)</li><li class="equipment-single-item">Fish spatula</li><li class="equipment-single-item">Paper towels</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Pat the salmon fillets dry with paper towels – this is crucial for achieving a beautiful sear. Season both sides generously with salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking. Gently place the salmon fillets skin-side down in the hot pan. This initial contact creates that wonderful crispy skin that adds texture to your dish. Cook undisturbed for 4-5 minutes until the skin is crispy and golden.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Carefully flip the salmon and cook for just 1 minute on the flesh side. Transfer the salmon to a plate and set aside. Don't worry that it's not fully cooked – it will finish in the oven later, ensuring perfectly moist fish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same skillet with all those lovely salmon flavors, reduce heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant but not browned – burnt garlic can turn bitter and ruin your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the chopped sun-dried tomatoes and stir for 1 minute to release their intense flavors into the oil. Now pour in the heavy cream, then add the cream cheese in chunks. Stir constantly until the cream cheese melts completely into the sauce, creating a velvety base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle in the grated parmesan and dried Italian herbs, stirring until the cheese melts and the sauce thickens slightly – about 2-3 minutes. The parmesan adds both flavor and helps to naturally thicken your sauce without any carb-heavy thickeners.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the fresh spinach to the skillet and gently fold it into the hot cream sauce. Watch as it wilts down beautifully within 1-2 minutes. Once wilted, stir in the fresh lemon juice which brightens the rich sauce with acidity.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Taste your sauce and adjust seasoning with salt and pepper as needed. Remember that parmesan is naturally salty, so go easy on additional salt. Return the salmon fillets to the skillet, nestling them into the creamy sauce, skin-side down.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the salmon is just cooked through. The ideal internal temperature for perfectly cooked salmon is 52°C (125°F) for a medium center that remains moist and tender.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven (remember the handle will be very hot!) and let rest for 3 minutes, which allows the juices to redistribute within the salmon. Sprinkle with freshly chopped parsley for a vibrant finish, and serve directly from the skillet for a beautiful presentation. Enjoy your decadent keto meal that tastes like it came from a fine Italian restaurant!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Creamy Tuscan Salmon Recipe?

This low-carb Italian-inspired dish features salmon fillets, olive oil, garlic, sun-dried tomatoes, heavy cream, cream cheese, parmesan, Italian herbs, fresh spinach, and lemon juice. All ingredients are keto-friendly, creating a luxurious meal with only 5g carbs per serving.

How to cook Keto Creamy Tuscan Salmon Recipe at home?

Learn how to cook Keto Creamy Tuscan Salmon by first searing salmon skin-side down until crispy, then creating a luscious sauce with garlic, sun-dried tomatoes, heavy cream, and cheese. The wilted spinach adds nutrients while keeping carbs low. The dish is finished in the oven, ensuring perfectly cooked salmon nestled in a velvety, Italian-inspired sauce.

Can I use frozen spinach instead of fresh in my creamy Tuscan salmon?

Yes, frozen spinach can substitute fresh in this recipe. Thaw completely and squeeze out excess water before adding to prevent watering down your creamy sauce. Use about 50g of frozen spinach (thawed and drained) to replace the 150g fresh spinach called for in the recipe.

What's the best way to ensure salmon doesn't overcook in a creamy sauce?

For perfectly cooked salmon, ensure your fillets are similar in thickness, sear them briefly before making the sauce, and finish in the oven until just reaching 52°C internal temperature. The brief rest after baking allows for carryover cooking while keeping the flesh moist and tender.

How can I make this Tuscan cream sauce dairy-free while keeping it keto-friendly?

Replace the dairy with coconut cream and dairy-free cheese alternatives like nutritional yeast for umami flavour. Cashew cream can substitute cream cheese when blended with lemon juice. These swaps maintain the creamy texture and rich flavour while keeping the dish low-carb and dairy-free.

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