Keto Tuscan Salmon: A Savory, Creamy Delight
A delicious keto-friendly salmon dish featuring a creamy sauce with sun-dried tomatoes and spinach.
Equipment
- skillet
Ingredients
- 4 large salmon fillets skin removed
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 small red onion thinly sliced
- ¼ cup dry white wine
- ¼ cup chicken stock
- ⅔ cup sun-dried tomatoes
- 1 ½ cups heavy cream
- ½ cup parmesan cheese finely grated
- 3 cups baby spinach leaves
- Chopped fresh parsley for garnish
- Crushed red pepper flakes for garnish
- Shredded parmesan cheese for serving
Instructions
- Season the salmon fillets with salt, paprika, onion powder, and black pepper.
- Heat olive oil in a skillet and sear the salmon for about 5 minutes on each side until golden brown.
- Melt butter in the same pan, sauté onions until tender, then add garlic and sauté until fragrant.
- Deglaze the pan with white wine and chicken stock, scraping up any bits stuck to the bottom.
- Add sun-dried tomatoes and cook for 2 to 3 minutes.
- Pour in heavy cream, bring to a boil, then reduce heat and stir in parmesan until melted.
- Add spinach to the sauce and cook until wilted.
- Return salmon to the pan and spoon sauce over it, garnishing with parsley and red pepper flakes.
Notes
Leftover salmon can be stored in the refrigerator for up to 4 days. Best reheated in a skillet on the stovetop.