Keto Roasted Salmon with Spinach & Tuscan Cream Sauce
5 from 1 vote
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.
Course: Main Course, Lunch, Dinner, Quick & Easy
Cuisine: Italian, American, Gluten-Free
Servings: 2One Serving: 1/2 of a 2 serving recipe
Calories: 548kcal
Ingredients
8ozskinless salmon fillets
sea salt and freshly ground pepper
1Tbspolive oil
1(2 to 3 inch) sprig fresh rosemary (optional)
1Tbspunsalted butter
4garlic cloves, thinly sliced
2Tbspdry white wine
2oil packed sun dried tomatoes, drained and sliced into very thin strips
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.