Keto Roasted Salmon with Spinach & Tuscan Cream Sauce

Pan-seared then roasted, this salmon is finished with a delicious creamy sauce accented with herbaceous rosemary and tangy sun-dried tomatoes. Tip: if you don’t have an open bottle of wine or want to open one, use 2 tablespoons of water instead.
Serves 2 One Serving: 1/2 of a 2 serving recipe

Ingredients List

  • 2 (4 oz) skinless salmon fillets
  • sea salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 (2 to 3 inch) sprig fresh rosemary (optional)
  • 1 Tbsp unsalted butter
  • 4 garlic cloves, thinly sliced
  • 2 Tbsp dry white wine
  • 2 oil packed sun dried tomatoes, drained and sliced into very thin strips
  • 1/2 cup heavy cream
  • 2 Tbsp freshly grated Parmesan cheese
  • 2 cups (3 oz) baby spinach
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  • Preheat the oven to 425°F (220°C). Season each salmon fillet on both sides generously with salt and pepper. 
  • In a medium ovenproof skillet over medium-high heat, heat the oil. Add the salmon flesh-side down (the side that clearly never had skin) and the rosemary sprig and sear until the fish is golden and crisp on the bottom, 4 minutes. Flip the salmon, then place the whole pan in the oven. Let roast for 8 minutes for medium-rare or longer if you prefer more well-done fish. Carefully remove the pan from the oven, remove the salmon from the pan, and set it aside, leaving the rosemary in the pan. 
  • Place the pan over medium heat. Add the butter. Once it’s melted, add the garlic and let sizzle until fragrant, about 1 minute. Add the white wine, and let it reduce slightly, scraping up the brown bits from the bottom the pan. Add the sun-dried tomatoes and sauté for 2 minutes. Reduce the heat to low, remove and discard the rosemary sprig, add the cream, and bring it to a gentle simmer. Let simmer, stirring occasionally, until the sauce reduces to a slightly thicker consistency, 4 to 5 minutes. Add the Parmesan cheese and stir until cheese is melted, about 1 minute. Stir in the spinach, then let it wilt in the sauce.
  • To serve, divide the spinach and salmon between 2 dinner plates, spoon any remaining pan sauce over the salmon and spinach and enjoy. 


RecipeEric Lundy

PhotographyErin Ng

1 review

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