Keto Tuscan Salmon with Creamy Garlic Parmesan Sauce

Why You’ll Love This Recipe

• Crispy salmon skin and succulent flesh, finished perfectly in a velvety garlic-Parmesan sauce.
• Restaurant-level flavors in about 30 minutes using weeknight-friendly steps.
• Keto-friendly and naturally low-carb—no flour or thickeners required.
• Balanced plate with roasted asparagus for a bright, fresh contrast.

Grocery List

• Produce: Asparagus (1 lb), garlic (3 cloves), small shallot, baby spinach (2 packed cups), lemon, fresh basil.
• Dairy: Heavy cream, Parmesan cheese, unsalted butter.
• Pantry: Salmon fillets, olive oil, oil-packed sun-dried tomatoes, low-sodium chicken broth, kosher salt, black pepper, smoked paprika, Italian seasoning, red pepper flakes.

Full Ingredients

For the salmon

• 4 skin-on salmon fillets (6 oz each)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional)
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Tuscan cream sauce

• 3 garlic cloves, minced
• 1 small shallot, finely minced (about 2 tbsp; optional but recommended)
• 1/3 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (adjust to taste)
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced (about 2 oz)
• 2 cups packed baby spinach (about 3 oz)
• 1 tbsp fresh lemon juice
• Kosher salt and black pepper, to taste

For the roasted asparagus

• 1 lb asparagus, woody ends snapped off
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp finely grated lemon zest (optional)

To serve

• 2 tbsp torn fresh basil leaves
• Extra Parmesan, for shaving
• Lemon wedges

Step-by-Step Instructions

Step 1: Heat the oven and start the asparagus

Preheat the oven to 425°F. On a rimmed baking sheet, toss the asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread in a single layer. Roast for 10–12 minutes until tender-crisp with lightly browned tips. If using, sprinkle with lemon zest just before serving.

Step 2: Season salmon and preheat the skillet

Pat the salmon very dry with paper towels (crucial for crispy skin). Season all over with 3/4 tsp kosher salt, 1/2 tsp black pepper, and smoked paprika if using. Heat a 12-inch stainless steel or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter; when the butter foams and the oil shimmers, you’re ready to sear.

Step 3: Sear salmon to crisp the skin

Place salmon in the hot pan skin-side down. Use a spatula to gently press each fillet flat for the first 60 seconds to prevent curling. Cook without moving for 4–5 minutes until the skin is deeply crisp and the flesh is mostly opaque. Flip and cook 1–2 minutes more, or until the center reaches 125–130°F for medium. Transfer salmon to a warm plate and tent loosely with foil.

Step 4: Build the flavor base

Reduce heat to medium. If the pan has more than about 1–2 tbsp fat, spoon off the excess; if it looks dry, add 1 tsp olive oil. Add the minced shallot and cook 30–60 seconds until translucent. Stir in the garlic and cook just until fragrant, 30 seconds. Pour in the chicken broth and scrape up any browned bits; simmer 1–2 minutes to reduce slightly.

Step 5: Make the creamy Tuscan sauce

Lower heat to medium-low. Stir in the heavy cream, Parmesan, Italian seasoning, red pepper flakes, and the sliced sun-dried tomatoes. Simmer gently for 2–3 minutes, stirring, until the sauce is silky and lightly thickened. Avoid vigorous boiling, which can cause the cheese to separate.

Step 6: Wilt the spinach and brighten

Add the spinach and stir until just wilted, 30–60 seconds. Stir in the lemon juice. Taste and adjust seasoning with a pinch of salt and pepper if needed. If the sauce gets too thick, splash in 1–2 tbsp broth or water; if too thin, simmer another minute.

Step 7: Finish and serve

Nestle the salmon back into the skillet skin-side up, spooning sauce around (keep skin exposed so it stays crisp). Warm 1–2 minutes. Plate each fillet with a portion of roasted asparagus. Spoon the creamy tomato-spinach sauce over and around the salmon. Garnish with torn basil and shaved Parmesan; serve with lemon wedges.

Pro Tips

• Dry the fish thoroughly; moisture is the enemy of crisp skin.
• Press the fillets flat for the first minute of searing to prevent curling and ensure even contact.
• Keep the sauce at a gentle simmer; boiling can break dairy-based sauces.
• Add Parmesan gradually and off a hard boil for a velvety, lump-free finish.
• For ultra-crisp skin, keep the salmon skin-side up when saucing or spoon sauce around, not over, the skin.

Variations

• Chicken Tuscan Style: Swap in 4 thin chicken cutlets (about 1.25 lb). Sear 3–4 minutes per side to 165°F, then proceed with the sauce.
• Tuscan Shrimp: Use 1.5 lb large shrimp (peeled, deveined). Sear 1–2 minutes per side, remove, make the sauce, and return to warm through.
• Greens Twist: Replace spinach with chopped kale; simmer 3–4 minutes longer until tender before returning the salmon.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce; avoid high heat to prevent overcooking the salmon. To keep skin crisp, rewarm salmon skin-side down in a dry nonstick pan until warm, then add warmed sauce. The sauce base (through Step 5, before adding spinach and lemon) can be made 1 day ahead; reheat gently, then add spinach and lemon fresh. Roasted asparagus is best fresh but can be re-crisped at 400°F for 4–5 minutes.

Nutrition (per serving)

Approximate values for 1 salmon fillet with sauce and 1/4 of the asparagus: 700 calories; 53 g fat; 11 g total carbs; 4 g fiber; 7 g net carbs; 39 g protein; sodium will vary by salt and broth. This is an estimate, not a substitute for professional nutrition advice.