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Creamy Tuscan Salmon » Simple and Healthy Recipe! ✅

Tender, crumbly salmon fillets with savory sun-dried tomatoes and spinach are cooked in a decadent, robust cream sauce that will have everyone asking for a second!

❤️ Because you will love this easy salmon recipe

  • Easy-to-prepare restaurant-quality salmon
  • Use only a handful of ingredients
  • Great for a last minute dinner, prepared in less than 20 minutes.
  • suitable for families

Salmon is one of the most popular types of fish in the world. One of the reasons it is so loved is because it is so healthy and super versatile. From grilling, smoking, baking, or pan searing, even the most inexperienced cooks can whip up an impressive and flavorful salmon dinner in minutes.

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But if you’re looking for a really adorable way to cook this amazing fish, try this delicious recipe. Salmon fillets are seared to perfection then poached in a rich and decadent cream sauce of sun dried tomatoes with fresh spinach.

What enhances the flavors of this sauce is the addition of dried tomatoes. I use them with this Slow Cooker Tuscan Chicken which has a similar flavor sauce and has been a HUGE hit.

Sun-dried tomatoes are easily found in most grocery stores near the produce aisle, although you can sometimes find them near the potted olives or dried herbs section. When you buy them, you really want to look at the ingredient list on the jar.

The best dried tomatoes are packed in olive oil. The oil is so flavorful that it can be used to sauté meats or vegetables, to make vinaigrettes, or in other recipes.

What’s in Creamy Tuscan Salmon?

  • fresh salmon
  • Spinach
  • Thick cream
  • sun dried tomatoes
  • Parmesan
  • Garlic
  • White wine
  • dried tomato oil
  • Butter
  • Basil
  • Salt
  • Pepper

*Exact measurements are listed in the recipe card below.

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How to make Creamy Tuscan Salmon

Add the sun dried tomato oil and butter to a large skillet and heat over medium heat.

Advice: I love to use the oil that sun-dried tomatoes are packed in. There is so much flavor that you can infuse into your salmon. Always store leftover (unused/uncooked) oil in the refrigerator for future recipes.

Add the salmon, skin side up. I happen to use a skinless steak for mine. Brown the salmon for a few minutes, then carefully flip it over and cook for a few more minutes.

Advice: Brushing the salmon with the oil and butter mixture as it cooks will add flavor and keep it moist.

Remove salmon and set aside. Add the dried tomatoes and sauté for 1 minute.

Add the garlic and saute for about 15 seconds. Deglaze the pan with the white wine and let it evaporate a bit.

Then add the cream, Parmesan, salt and pepper.

Advice: At this point in the preparation of the sauce, it is not necessary to go out because when dairy products are cooked over direct heat they can be very hot.

Simmer for 3-4 minutes or until thickened, then add spinach.

Advice: If you want to use frozen spinach, you can. Just be sure to thaw it and squeeze out as much of the water as possible before adding it to this sauce.

Once the spinach is wilted, add the salmon back in and allow it to finish cooking until it reaches an internal temperature of at least 145°F when checked with a thermometer.

Serve with the creamy sauce on top.

Tuscan salmon: variations and additions to the recipe.

Bacon: If you are a bacon lover, then you will love the addition of crispy chopped bacon or bacon. Using a little bacon fat when browning salmon is a great way to add some of those smoky bacon flavors that everyone loves.

Vegetables: One of the best things about this dish is that you can easily customize it by adding your favorite vegetables. Sauteed mushrooms, caramelized red onions, or roasted red peppers are great add-ins.

Dip: If you prefer not to use white wine in the sauce, you can use chicken stock or chicken stock instead.

Tomatoes: If you prefer to use ripe vine tomatoes instead of dried tomatoes, I recommend using diced cherry or roma tomatoes. Cut them in half and squeeze out some of the seeds and juice so you don’t end up with a runny sauce.

What is the best flavor for salmon? What should I season the salmon with?

The way to season the salmon will depend a lot on the type of dish you are preparing. Cajun dressing and blackened dressing always go wonderfully with salmon. But you can keep it simple with a little salt, pepper, or even lemon dressing. Salmon goes great with most of your favorite ingredients.

What to serve with this creamy Tuscan salmon recipe?

Salmon served with this creamy Tuscan sauce is quite tasty. It goes great with a simple salad or any of these easy vegetarian side dishes:

What sauce goes well with salmon?

Salmon is so tasty freshly seasoned and cooked, but nothing beats a really flavorful sauce for that extra kick. You can use almost any of your favorite low carb sauces.

An easy alfredo sauce, a creamy dill sauce, freshly topped with a little butter made with garlic and herbs, or this homemade pesto sauce, not only gives salmon extra flavor, but also makes for a wonderful and impressive presentation that It rivals the salmon in any restaurant.

Is salmon keto friendly? Is salmon high in carbohydrates?

If there was a Keto cartel fish, it would be salmon. Salmon is a great source of protein, has no carbohydrates, and is rich in healthy fats.

Not only that, salmon is rich in omega 3 fatty acids, B vitamins, potassium, and niacin. All of these things are linked to numerous health benefits that you can read about on Healthline. If you’re following Keto or any type of low carb diet, salmon is a delicious and super satisfying meal that you’ll want to add to your regular meal plan.

More keto salmon recipes

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Tender, crumbly salmon fillets with savory sun-dried tomatoes and spinach are cooked in a decadent, robust cream sauce that will have everyone asking for a second!

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Preparation time 6 minutes

Cooking time 11 minutes

Total time 17 minutes

Calories: 389

Servings: 6

US usual metric

  • Add the sun dried tomato oil and butter to a large skillet and heat over medium heat.
  • Add the salmon, skin side up. I happen to use a skinless steak for mine. Brown the salmon for a few minutes, then carefully flip it over and cook for a few more minutes.

  • Remove salmon and set aside. Add the dried tomatoes and sauté for 1 minute.

  • Add the garlic and saute for about 15 seconds. Deglaze the pan with the white wine and let it evaporate a bit.

  • Then add the cream, Parmesan, salt and pepper. Simmer for 3-4 minutes or until thickened, then add spinach.

  • Once the spinach is wilted, add the salmon back in and allow it to finish cooking until it reaches an internal temperature of at least 145°F when checked with a thermometer.
  • Serve with the creamy sauce on top.

If you don’t want to use white wine, you can use chicken broth.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can check this using the nutrition calculator of your choice. All data is based on net carbs, no sugar alcohol: Swerve, Erythritol, Allulose, or Monk Fruit.

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