keto recipes and weight loss, keto diet, keto kat

Creamy Keto Tuscan Salmon

We’re Salmon… I Hope You Like Salmon, Too!

Okay this terrible food pun is a little more obscure, definitely one for the oldheads and music lovers out there. If you get it, you get bonus points that will be redeemed later for, uh… something. If you didn’t, no worries, you probably just had a very confused look on your face as you began scrolling down. I feel like that’s not uncommon around here, though.

I think I’m going to go on a salmon kick for a little bit because:

  • It’s super good for you


  • There are 100 ways to cook it and dress it up

Like pretty much all fish, salmon is keto-friendly and rich in Omega-3 fatty acids that are essential for antioxidants and brain health. Salmon was also on the Ultimate Zero Carb Food List I just posted, so that’s 3 great reasons right there to make salmon a star of your kitchen, especially when you’re in the mood for seafood. Sea mood? Maybe? Nevermind.

Another interesting thing about this recipe is the main flavor profile is going to be umami, the most scandalous and controversial of all basic flavor groups! Okay, not really, but it is often the least understood — which is a shame because it’s perfectly delicious just as the rest are.

We all know the 4 titans of taste: sweet, sourt, salty, bitter. However, a lot of people have a hard time describing certain flavor profiles where one thing or another is accentuated to a certain level and still others are subdued yet present enough to balance out other areas and all that fancy-shmancy, high-falutin palette stuff. That’s essentially where umami comes in.

It wasn’t even considered a “separate taste” until the 1980s for some weird reason. It is often described as brothy, meaty, hearty or even earthy. So, if you’re like me, you’re thinking: “Okay, so it’s just savory?” And the answer will likely surprise you:

Yes. That’s pretty much it.

Umami is a Japanese word but for all us monolingual simpletons in English it literally translates to “pleasant savory taste.” You’ll find it in a lot of common foods but rarely hear someone use the word to describe whatever it is they happen to be eating.

I just realized I am really rambling here so what I think I’ll do is save the rest of this odd history lesson for it’s own entire post later down the line. Maybe I’ll branch out and do a whole series on each flavor profile. That would be pretty fun.

Well, this recipe is basically umami paradise in my humble opinion, which is what started this whole long-winded introduction. The natural savoriness of the salmon paired with the creamy, brothy sauce is just… mwah! That was like a chef’s kiss thing. Not sure how to type that.

Anyway, here you go!

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keto recipes, keto diet, keto meals, keto dinner, keto salmon

Creamy Keto Tuscan Salmon

  • Author: Kat Lawson
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 3 servings 1x


This salmon dish is hearty, creamy and so delicious you won’t believe it’s not breaking your diet. Guilt-free, low-carb, easy-to-cook, how many more hyphenated phrases do you need?!


  • 24 ounce salmon
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 5 teaspoon fresh garlic, diced
  • 1/2 medium yellow onion
  • 1/3 cup vegetable broth
  • 3 tablespoon sun-dried tomatoes
  • 1 cup heavy cream
  • 6 ounce baby spinach
  • 1/4 cup parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste


  1. Measure out and prepare all the ingredients.
  2. Heat the olive oil over medium to high heat in a frying pan. Sear the salmon on both sides for about 5 minutes or until they are cooked thoroughly. Once cooked, remove salmon from the pan and set aside.
  3. Melt the butter using the same pan. Add the diced garlic and stir together.
  4. Add in the onion and cook until it’s translucent.
  5. Add in the sun-dried tomatoes and stir to combine well.
  6. Now, add in the vegetable broth and let everything cook for a few minutes until everything simmers down.
  7. Add in the heavy cream and stir to combine well. Cook for a few minutes until the mixture starts to get thicker.
  8. Add the spinach into the frying pan and cook until it is wilty, then add the parmesan cheese. Combine well and let this cook for 1 – 2 minutes.
  9. While the frying pan is still on the heat, add in the salmon to let the salmon get hot again.
  10. Top with parsley.
  11. Serve and enjoy!
  • Category: Seafood
  • Method: Saute


  • Serving Size: 1/3
  • Calories: 918
  • Fat: 71.5g
  • Carbohydrates: 9.8g
  • Fiber: 2g
  • Protein: 58.3

Keywords: keto, keto diet, keto recipes, keto meals, keto dinner, keto salmon

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