Keto Creamy Tuscan Salmon

Keto Creamy Tuscan Salmon is a very healthy and delicious dish. Keto Creamy Tuscan Salmon is very tender and juicy, creamy, cheesy, and silky. The use of sundried tomato enhances its taste to the fullest. This is prepared with simple ingredients. It is ready in just twenty minutes. It is low in carbs as well with just 6.4g of total carbs and 5 g of net carbs

STATS

• Course main course
• Cuisine American, Italian
• Cook time twenty minutes
• Prep time fifteen minutes
• Total time Thirty-five minutes
• Serving 4

EQUIPMENT

Large skillet

• Large size is best for cooking the fish properly

Fish spatula

• The size of the fish spatula helps flip it and it is also good for pressing it. It also prevents the curling of fish.

Meat thermometer

• A meat thermometer is used to check whether fish is done or not every time.

INGREDIENTS

• For making fish
• 46 oz. of Salmon fillets
• 1 teaspoon of sea salt
• A quarter teaspoon of pepper (black)
• One teaspoon oil (olive)
• For making creamy Tuscan sauce
• Four cloves of garlic
• Half a cup of sun-dried tomatoes
• Two cups of baby spinach
• Two/third cups heavy cream
• One-third cup of chicken broth
• One-fourth parmesan cheese

INGREDIENT NOTES

Salmon

• I prefer to get the wild salmon for more flavors. You can get any kind of what you like. I also like to get the fish with the skin on which makes it more delicious.

Oil

• I use oil of olive. You can also use avocado oil. I don’t recommend butter; it is not suitable for high-heat cooking and gets brunt easily.

Garlic

• I prefer and recommend using fresh garlic cloves. It gives the best flavor and a nice smell. You can also use canned paste (garlic) for ease.

Sun-dried tomatoes

• You can make these dried tomatoes by putting them in the sun at home or buying them from the store. If you buy them from a store either buy oil containing sun-dried tomatoes or if you are getting dried tomatoes you can rehydrate them in oil before use.

Baby spinach

• I prefer fresh spinach because it works best in this recipe. You can also use the frozen baby spinach as well by draining it.

Heavy cream

• Heavy cream is used as a core ingredient to make its base. You can also use the full-fat coconut milk as a substitute. But this dish also contains dairy because of parmesan cheese.

Chicken broth

• I use store-bought chicken broth. You can also prepare chicken soup or vegetable soup at home. Or bone drippings for extra nutrition.

Parmesan cheese

• Cheese gives the sauce a rich and savory flavor and it also helps to thicken the mixture. Parmesan cheese is used on behalf of cornstarch. To melt the cheese use it in the shredded form. You can also omit the cheese from this recipe if you want, but it can make the sauce runnier.

INSTRUCTIONS

Preparation

1. Wash the fish with water and dry it with the paper towel completely.
2. Make thin fillets.
3. A large skillet is used and heated on medium-high flame and wait until shimmering and hot.

Seasoned

1. Season the salmon with sea salt and pepper (black) just before putting it to fry. This ensures that the salmon stays dry. Otherwise salt releases water.

Fry the fish

1. Lift the fish with a tong and add in the pan skin side down in a single layer. To keep it from curling, lightly push it with a fish spatula.
2. Flip the slide and cook more until medium.
3. Transfer it to the plate and cover the plate with Aluminium foil to keep the fish warm.

Creamy Tuscan sauce

1. Place the pan on medium heat.
2. Include the chopped garlic and sun-dried tomatoes and saute it until it gives the nice smell.
3. Add chicken broth and heavy cream
4. Add the prepared chicken broth and heavy cream to the pan. Wait for it to boil and thicken it until it gets thick consistency.
5. Include the baby spinach into the sauce, cook it on slow heat, and cook it until it is wilted.
6. Add the parmesan cheese to make it more thick and smooth.

Plate the fish

1. Add the salmon to the pan down the skin and spread the sauce over the fish with the help fish.
2. You can also garnish it with the spinach.

TIPS

• At the time of making sauce don’t leave it and walk away because if you cook dairy over direct heat, it can burn.
• If you are consuming frozen spinach always squeeze water properly before adding it to your sauce.
• Use the thermometer (meat) to get the fish done perfectly.

STORAGE INSTRUCTION

Fridge

• You can stock up the salmon in the sealed vessel for two to three days.

Freezer

• It is not suggested to freeze this dish because of dairy. Dairy in the sauce can change the texture and taste during the freezing and defrosting process.

Reheat

• You can heat it again in the hot skillet. Heat the dish in the microwave is not suggested because the haddock will get overcooked and the skin becomes mushy.

SERVING SUGGESTION

• Keto creamy Tuscan can be served with cauliflower rice for an extra touch of veggie.
• It can be typically served with rice and pasta.

FAQs

What kind of vegetables will taste good with Keto Creamy Tuscan Salmon?

• You can any vegetable of your choice like saute mushrooms, caramelized red onion, or roasted peppers. This recipe goes with it.

Can I add other seasoning as well?

• You can keep this recipe simple by adding salt and pepper (black). You can also use Cajun spice and blackened spice according to your liking.

NUTRITIONAL FACTS

Calories 456
Fat 30.4g
Proteins 38.1g
Total carbs 6.4g
Net carbs 5g
Fiber 1.4g
Sugar 3.4g