Keto Creamy Tuscan Salmon
A rich, elegant keto dinner featuring perfectly pan-seared salmon in a silky garlic Parmesan cream sauce with wilted spinach and finely chopped sun-dried tomatoes. Served over a bed of cauliflower rice, this dish delivers classic Tuscan flavors in a low-carb package.
Ingredients
- 2 large Salmon Fillets
- 2 tbsp olive oil
- salt & pepper to taste
- 3 tsp minced garlic
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 tsp xanthan gum
- 1 bag baby spinach
- 1/2 cup sun-dried tomatoes drained and chopped
- 1 bag cauliflower rice
- red pepper flakes for garnish
Instructions
- Season both sides of the salmon fillets generously with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Place the salmon skin-side down (if it has skin) and sear for about 6–7 minutes. Flip and cook for another 3–4 minutes, or until cooked to your preferred doneness. Remove the salmon to a plate and set aside.
- While the salmon cooks, prepare the cauliflower rice according to package instructions and keep warm.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in the heavy cream and chicken broth. Stir in the garlic powder, Italian seasoning, and Parmesan cheese.
- Sprinkle in the xanthan gum while whisking continuously to thicken the sauce. Simmer for 2–3 minutes until it reaches a creamy consistency.
- Add the baby spinach and sun-dried tomatoes. Cook for 1–2 minutes until the spinach wilts.
- Return the salmon fillets to the pan and spoon some of the sauce over the top. Warm through for 1–2 minutes.
- Serve the salmon and sauce over a bed of cauliflower rice. Garnish with a sprinkle of red pepper flakes if desired.
Notes
Cal: 525 / Fat: 42 / Pro: 25 / Carbs: 9 / Fiber: 3 / Net Carbs: 6