Estimated reading time: 3 minutes
This Tuscan salmon recipe can be made in less than 30 minutes making this a perfect weeknight meal.
I love this creamy Tuscan salmon recipe because it’s so simple to make. Thirty minutes is all it takes to have this delicious meal on the table. Tuscan Salmon also known as Creamy Sundried Tomato and Spinach Salmon, packs a punch on the flavor meter. This meal is Keto and low carb approved.
Tuscan salmon can be made with fresh or frozen salmon. You will want to thaw your frozen salmon before making this dish. If you’re using fresh salmon, then it most likely has the skin still intact that’s because it helps it hold together during cooking. Feel free to remove the skin.
Ingredients
The ingredient list is short since most people have the seasonings already in their pantry. This Tuscan salmon recipe can easily be adapted if you don’t have all of the ingredients. for instance, if you don’t have shallot on hand, then use onion (2 tbsp). Paprika can be used in place of smoked paprika and substitute a lime for lemon juice or simply omit it altogether.
- Salmon
- Spinach
- Sundried tomatoes
- Garlic
- Cream/Half and half
- Broth/wine
How to make Tuscan salmon
This recipe comes together quickly especially if you have your ingredients chopped and ready to go. Start off by pan searing your salmon in oil or butter, three minutes per side and then remove from pan. Add the shallot and sauté for 2 minutes then add sundried tomatoes, garlic and spinach. Sauté another 2 minutes and then add broth, cream and seasonings. Let sauce simmer for a few minutes to incorporate the flavors and then add the salmon back to the pan. I cover my pan with a lid to finish cooking my salmon especially if its thick. The fish will flake apart when it’s ready.
I like to serve my creamy sundried tomato and spinach Tuscan salmon with some crusty bread. Obviously, you won’t be doing that if you are following a keto diet. Thankfully, we are not. The bread is to mop up all that delicious creamy garlically sauce. This would also be perfect served on top of cooked buttered pasta.
Check out some of my other recipes!
- TUSCAN SHRIMP PASTA
- CHICKEN SCARPARIELLO
- CHICKEN BACON RANCH CASSEROLE
- BUFFALO CHICKEN ZUCCHINI BOATS
- TACO BOATS
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Rating: 1 out of 5.
TUSCAN SALMON
Ingredients
- 1 tbsp Oil
- ¾ lb Salmon
- ½ medium Shallot diced
- 4-6 cloves Garlic thin sliced
- 1 cup Spinach chopped
- ½ cup Sundried tomatoes chopped, see note
- ¼ cup Broth or white wine
- ¾ cup Heavy cream or half and half
- ½ tsp Smoked paprika
- 1 tsp Basil dry
- ½ medium Lemon juiced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Add oil to a large skillet over medium heat. Let oil get hot (1-2 mins). Add salmon, skin side up, and sauté 3 mins per side. Set aside on separate plate.1 tbsp Oil, ¾ lb Salmon
- In skillet add shallot and cook 3 mins. Add garlic, sundried tomatoes and spinach. Sauté for 2 mins.½ medium Shallot, 4-6 cloves Garlic, ½ cup Sundried tomatoes, 1 cup Spinach
- Add broth/wine to pan, cook for 1 min then add cream, smoked paprika, salt, pepper and basil. Let simmer for a few mins to combine flavors.¼ cup Broth or white wine, ¾ cup Heavy cream or half and half, ½ tsp Smoked paprika, 1 tsp Basil
- Add salmon back to pan, skin side down and simmer with lid on until salmon is cooked, about 5 mins. Squeeze lemon juice just before serving.¾ lb Salmon, ½ medium Lemon
Notes
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Rating: 1 out of 5.
