This simple creamy Tuscan salmon recipe starts with fresh salmon filets coated in a simple seasoning. The creamy Tuscan sauce offers loads of flavor thanks to the garlic, sun-dried tomatoes, and cream. Rich and decadent, but low carb and keto friendly!
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If this recipe looks a bit familiar, it’s because I’m straight up obsessed with the sauce!
Not only do we make this creamy Tuscan chicken on the regular, we also make Tuscan shrimp.
It was only a matter of time before we brought salmon into the mix. 😉
The creamy Tuscan sauce packs in such bold flavors that it makes for a really satisfying meal. And no one will stop to wonder where the carbs are. 😉
♥ What We Love About This Recipe:
- Flavors – This creamy Tuscan salmon is all about the flavor. Salmon has pretty bold flavors to begin with and the sauce really complements it! Sun-dried tomatoes and garlic are sure to bring the goodness.
- Textures – The flaky fish and silky smooth creamy sauce combined with the fresh spinach makes for a great combination of textures that we love!
- Easy Clean Up: This all cooks in one skillet for easy clean up!
Ingredient Notes:
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Salmon Filets – This recipe makes enough sauce for 4, but you could increase the salmon and sauce according to how many people you’re feeding.
Garlic Powder & Paprika – We prefer smoked paprika, but regular is fine.
Butter – For pan frying the salmon.
Heavy Cream – We haven’t tested this with half and half or light cream, but it would likely work. The carb count will change a bit and the sauce will be thinner.
Sun-Dried Tomatoes – We buy them oil packed in a jar, but the dried ones also work.
Garlic – We only call for 2 cloves, but feel free to go crazy, keeping in mind that there is 1 net carb per clove of garlic.
Fresh Spinach – We haven’t tested this with frozen or canned spinach.
Variations:
You can switch this creamy Tuscan salmon up with plenty of other ingredients to make it your own! Try some of these modifications:
Herbs & Seasonings – You can use pretty much any other herbs or seasonings you’d like to change up the flavors here.
Throw in some basil if you have it on hand.
Some Cajun seasoning or Creole seasoning would add a bit of spice, or even some red pepper flakes or cayenne pepper if you like it extra spicy.
Fresh parsley would be a good addition as well!
Parmesan Cheese – This would be a great addition to the creamy Tuscan sauce! Add some freshly grated Parmesan in with the heavy cream while heating and let it all melt together.
Veggies – Feel free to use other veggies here too like onions. We like the sun-dried tomatoes but you could sub or just add halved cherry tomatoes. Kale would be a good substitute for the spinach too.
How To Make Creamy Tuscan Salmon:
- Season – To start combine the paprika, garlic powder, and salt. Sprinkle those evenly over both sides of the salmon to coat it well. While seasoning start heating up a skillet over medium heat with some butter.
- Cook – When the butter is melted add the salmon and sear for about 5 minutes per side, or until it is cooked to your liking. When the salmon is finished remove it to a plate and set aside.
- Sauce – Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes over low heat, then add the spinach and stir well. Continue cooking until the spinach has wilted and the sauce has thickened, about 3 minutes.
- Finish – When the sauce is ready you can return the cooked salmon to the skillet and coat it well with the creamy Tuscan sauce! Serve immediately. Try it with our garlic Parmesan asparagus!
Is salmon keto?
Like all fresh meat and seafood, salmon is keto friendly.
Some recipes add ingredients that are not keto friendly, but our creamy Tuscan sauce is made with keto friendly ingredients, such as heavy cream, sun-dried tomatoes, and spinach.
While sun-dried tomatoes do contain a lot more carbs per cup than fresh raw tomatoes, they pack such a flavor punch that you only need to use a small amount.
How long is cooked salmon good for?
Cooked leftover salmon will last in the refrigerator in an airtight container for up to 3 days.
To reheat, we recommend using a low power and cooking in 30 second increments in the microwave along with the sauce.
Recipe FAQs:
We’re making this simple Tuscan cream sauce with a combination of heavy cream, sun-dried tomatoes, garlic, and spinach. The sauce is rich and creamy.
It’s named after the region of Tuscany in Italy where this type of creamy sauce originated.
We like pan fried salmon the best for this simple recipe. Searing the salmon in the skillet adds flavor and this is a one dish dinner.
Yes, for this recipe I would recommend removing the skin. It can be useful to leave on sometimes to help keep salmon from overcooking but with the creamy sauce it’s best to remove it.
More Low Carb Seafood Recipes:
- Keto Crab Cakes
- Garlic Butter Shrimp
- Keto Salmon Patties
- Parmesan Crusted Cod
- Cilantro Lime Shrimp
- Air Fryer Scallops
- Lemon Baked Cod
Creamy Tuscan Salmon
Ingredients
- 4 salmon filets skin removed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup oil-packed sun-dried tomatoes
- 2 cloves garlic minced
- 1 cup chopped spinach
Instructions
- Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the salmon to coat.
- Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
- When the butter has melted add the salmon and cook 5 minutes per side or until cooked to your liking
- Remove the salmon to a plate and set aside.
- Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
- Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.
- Return the salmon to the skillet and coat with the sauce.
- Serve immediately.
Janice says
Love this recipe, easy, delicious and always a hit with guests
I like to combine the salmon with shrimp too.
Luna Regina says
I’m always looking for new ways to cook salmon and I’ll have to try this recipe! Thanks for sharing!
Karly Campbell says
Hope you enjoy it!
Sherry says
This was so delicious. My husband said it was like eating in a restaurant. It really was. I’m going to try the same recipe with chicken breasts.
Karly Campbell says
Thanks so much, Sherry! Glad it was a hit!
Buffie says
I don’t usually have ‘fresh’ salmon fillets. Can this recipe be used with frozen salmon fillets? Would I have to thaw them first or can they go directly in the skillet still frozen? And why does it have to be a heavy bottomed pan?
Karly Campbell says
You would want to thaw the salmon before cooking it. Heavy-bottomed pans, like cast iron, heat more evenly and cook more evenly.
Tammy Durden says
This sounds wonderful!! We don’t like sun-dried tomatoes. Do you think I could use fresh tomatoes instead? Thank you for the recipe!
Karen says
All you can do is try it. You may like it if you don’t like sun dried tomatoes, but it doesn’t sound good to me. The sun dried tomatoes are excellent in this. I suggest you try it as written before you write it off.
I love all the variations of this….chicken, shrimp. I’ll be trying the salmon variation soon!
Diann says
I am dairy intolerant .can you recommend any subs for the cream/ butter
Karly Campbell says
Hi Diann! I’m not sure what a good dairy free option would be for a cream based sauce. Sorry I can’t help!
Kim says
You can try coconut cream or making your own with vegan butter and dairy free milk!
Karly Campbell says
Hi Tammy! I’ve never made this with fresh tomatoes. I imagine it won’t have nearly the pop of flavor and the sauce will be a lot thinner.