Creamy Tuscan Salmon

We make this recipe using chicken and shrimp, so it was only a matter of time before we gave it a try with salmon. The creamy sauce is so rich and flavorful and it's perfect with the seasoned salmon filets.

Course Seafood

Cuisine Italian

Keyword creamy tuscan salmon, keto salmon recipe, tuscan salmon, tuscan salmon recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 767kcal

Author Karly Campbell

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.

Video

Notes

You may buy a large piece of salmon and slice it into filets yourself or purchase them already sliced. We look for filets that are around 6-8 ounces each.

Nutrition