3-4 salmon fillets
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped

1. To make the creamy garlic Tuscan salmon: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy garlic Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!

6. TIPS FOR THE TUSCAN SALMON RECIPE

7. This Tuscan salmon recipe is so easy, quick to cook, ready in under 20 minutes or less! Crispy and flaky salmon is smothered in a luscious garlic butter spinach and sun-dried tomato cream sauce.

8. The key for a creamy sauce is to gently simmer the cream sauce to avoid separating. For more flavor, you can add a dash of white wine instead using only vegetable broth. Feel free to substitute vegetable broth with chicken broth or water. If you don’t have salmon available, substitute salmon for trout, cod or even tilapia.

9. HOW TO PAN SEAR SALMON?

10. Use either skin-on or skinless salmon fillets. We like skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan.

11. To allow the salmon flesh to crisp up evenly while cooking, bring the salmon fillets at room temperature and pat dry with paper towels. This also helps to prevent sticking in the pan.

12. Season salmon fillet just before cooking to avoid drawing out the moisture and end up with dry salmon.

13. Make sure your pan is nice and hot before adding your fillets in. Sear your salmon fillets flesh-side down first (skin-side up) until nice golden and crispy for 3-4 minutes each side, depending on thickness of your salmon fillet. If the fillets are extra thick, cook a little longer, reducing the heat to medium or medium-low, so you don’t burn the outside while the inside is still under-cooked.

14. SIDES TO SERVE WITH TUSCAN SALMON

15. Mashed potatoes

16. White or brown Rice

17. Pasta

18. Steamed/roasted veggies are a low carb favorite ( zucchini noodles, cauliflower rice etc…)

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