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Recipe from Simpler Savory

The recipe

Easy Low Carb Tuscan Salmon

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
520

2× the original author values. Recipe yield: 4 servings.

calories
1040

3× the original author values. Recipe yield: 4 servings.

calories
1560
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 fillets salmon, center-cut — about 6 ounces each; skin-on or skinless
  • 1 teaspoon Italian seasoning — divided use
  • 1 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 teaspoons olive oil — as needed for sautéing
  • 4 cloves garlic — minced
  • 1/2 cup sun-dried tomatoes in oil — drained and thinly sliced
  • 1 cup cherry tomatoes — halved; optional
  • 1/2 cup low-sodium chicken broth — or vegetable broth
  • 3/4 cup heavy cream
  • 1/2 cup Parmesan cheese — finely grated
  • 4 cups baby spinach — lightly packed
  • 1/4 teaspoon crushed red pepper flakes — to taste
  • 1 lemon — zest and juice, to taste
  • 1/4 cup fresh basil — torn, plus more for garnish

Instructions

  1. Pat salmon very dry on both sides. Season with salt, black pepper, and a pinch of Italian seasoning.
  2. Heat olive oil in a wide heavy skillet over medium-high until shimmering.
  3. Place salmon presentation side down and sear without moving until edges turn opaque and underside is deeply golden, 3 to 4 minutes.
  4. Flip, add butter, and cook 2 to 4 minutes more until the center is just opaque and flakes with gentle pressure. Transfer to a plate and tent with foil.
  5. Reduce heat to medium. Add a little more olive oil if needed, then sauté garlic about 30 seconds until fragrant and toasty.
  6. Stir in sun-dried tomatoes; add cherry tomatoes if using and cook until blistered. Pour in broth and scrape up browned bits.
  7. Stir in heavy cream and bring to a gentle simmer. Sprinkle in Parmesan gradually, stirring until smooth and slightly thickened.
  8. Fold in spinach until wilted. Season with salt, black pepper, crushed red pepper, lemon zest, and a squeeze of lemon juice.
  9. Nestle salmon back into the skillet and spoon sauce over the fillets. Simmer 1 to 2 minutes to warm through.
  10. Scatter torn basil over the top and adjust lemon and seasoning to taste.
  11. Serve immediately over zucchini noodles, cauliflower mash, or with roasted veggies. For carb-lovers, offer orzo or crusty bread.

Notes

Store leftovers in an airtight container in the fridge up to 2 days. For longer storage, freeze salmon and sauce separately up to 2 months; note cream sauces can change texture after thawing. Reheat gently on the stovetop over low heat with a splash of broth, stirring until the sauce loosens and the fish warms through. Microwave at 50% power in short bursts, stirring between intervals to avoid overcooking.

Source: https://simplersavory.com/easy-low-carb-tuscan-salmon/