- May 8, 2018
- Gluten Free
Tuscan Salmon Recipe
Savor the flavors of Italy with this Tuscan Salmon, featuring perfectly seared salmon fillets nestled in a creamy, garlic-infused sauce brimming with sun-dried tomatoes, spinach, and fresh herbs. This one-pan wonder offers a quick and elegant meal that’s perfect for weeknight dinners or entertaining guests.
Supplies Needed
- Large Skillet (I used an all-clad 12″ stainless steel pan)
- Knife & Cutting Board
- Whisk
- Spatula
- Measuring Cups & Spoons
Searing Your Salmon:
I like to buy one large salmon fillet that I can cut into my own servings. Generally, a serving of fish is about 3-4 oz.
To prepare this dish, you will want to remove the skin side of the salmon. I use a very sharp fillet knife to slice and remove it. Do this carefully and then discard the skin.
This recipe will serve 4 easily but you will only see 2 servings of salmon pictured (I don’t really like reheating salmon so sometimes I have to be practical…after all, this is real life).
To get a nice sear, you need medium-high heat. I prefer to use a mixture of butter and olive oil when I sear. Season the fish with salt and pepper and place the flesh side down first (skin side up). Sear for 2-3 minutes and then flip and repeat. Once the salmon is cooked, remove and set it aside on a plate.
Tuscan Cream Sauce:
In the same pan, reduce the heat to medium and add another teaspoon of butter. Saute the minced garlic shortly until fragrant. Toss in the sliced mushrooms and saute until brown. Remove the mushrooms and set them aside on a plate.
Place the spinach into the pan and move it around frequently until is just wilted. Place it on the same plate as the mushrooms. Next, add half and half to the pan and warm it, whisk in the xanthan gum to thicken, and flavor with Parmesan cheese.
Season with salt and pepper if needed (Parmesan is naturally very salty so my sauce was just fine).
Whisk the sauce until it begins to thicken. Add the mushrooms and spinach back into the sauce at this point.
Place the seared salmon fillets into the sauce and sprinkle with sun-dried tomatoes. I like to add a little extra freshly grated Parmesan and some fresh parsley for garnish!
This One Pan Keto Tuscan Salmon takes about 30 minutes to make and tastes great by itself or with zoodles.
Want to know my favorite part? It only requires one pan! Find the full recipe for this delectable salmon dish below!
Tuscan Salmon Recipe
Ingredients
- 4 Salmon Fillets skin removed
- Salt & Pepper for seasoning the fish
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 3 cups Spinach
- 4 oz. Bella Mushrooms sliced
- 1 Garlic Clove minced
- 1 tsp. Butter
- 1/4 cup Sun Dried Tomatoes, sliced
- 1 cup Cream
- 1/3 cup Parmesan Cheese
- 2 tbsp. Cream Cheese
Instructions
- In a large skillet, heat the butter and olive oil to medium high heat. Prepare your salmon fillets by removing the skin and seasoning both sides with salt and pepper. Place the flesh side down (skin side up) in the pan and allow it to seal for minutes or so depending on the thickness. Flip and repeat with the other side. Remove the cooked salmon from the pan and set aside.
- Melt the remaining 1 tsp. of butter and add the minced garlic. Saute at medium heat for about 30 seconds. Add the mushrooms and cook until browned. Set aside. Finally, add the fresh spinach to the pan and move it around frequently. Remove from the pan just as it starts to wilt and set it aside.
- In the same pan, add the cream cheese and heavy cream to the pan and mix with a whisk then add in the Parmesan cheese. Whisk continuously at medium heat until the sauce thickens and would coat the back of a spoon. Add the spinach and mushrooms back into the pan. Add the salmon fillets. Then add the diced sun dried tomatoes.Garnish with extra Parmesan cheese and parsley (optional).