Creamy Tuscan Salmon Recipe – Pan-fried Tuscan salmon, smothered in a luscious garlic butter spinach, and sun-dried tomato cream sauce, you won’t believe how easy, fast and simple it is to cook salmon this way! These pan-seared salmon filets are juicy and tender on the inside with perfectly crisp edges. You’ll never want a regular salmon recipe again after trying this one! This Tuscan salmon recipe is low-carb and Keto friendly – Enjoy!
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Christmas Day Special Creamy Tuscan Salmon
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes970
kcalThis Tuscan salmon recipe is so easy, quick to cook, and ready in under 20 minutes or less! Crispy and flaky salmon is smothered in a creamy garlic butter spinach and sun-dried tomato sauce. The creamy garlic sauce is restaurant-quality and keeps the salmon fillets tender and moist on the inside.
Ingredients
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 cups heavy cream
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped
Directions
- To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
- In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.
- Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
- Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.
- Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!
Notes
- Use either skin-on or skinless salmon fillets. We like skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan.
- For more flavor, you can add a dash of white wine instead of using only vegetable broth.