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Tuscan Salmon
Print Recipe
5 from 3 votes

Spicy Tuscan Salmon

Prep Time6 mins
Cook Time6 mins
Course: Entree
Cuisine: Italian
Keyword: keto salmon, salmon, tuscan salmon
Servings: 4 servings


Tuscan Cream Sauce

  • 3 tablespoons butter
  • 2 garlic cloves
  • 2 tablespoons minced onion
  • 1/2 cup broth (or water)
  • 1/4 cup white wine
  • 1/4 cup heavy cream
  • 1 teaspoon bomba sauce or sprinkle red pepper flakes
  • 2 tablespoons sun dried tomatoes
  • 2 handfuls spinach leaves
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon xanthan gel or use more heavy cream

Xanthan Gel


  • Preheat oven to 350 degrees F.
  • Gather all ingredients before cooking salmon. While salmon is finishing in oven, you can make the sauce.

Cook Salmon

  • Season salmon with salt and pepper.
  • Heat oil in pan that will go from stovetop into oven on medium heat.
  • Once oil is hot, place salmon in pan, skin side down, cook on medium for five minutes.
  • Turn over and place in oven for about 4 minutes. Salmon should be at 125 degrees F.

Tuscan Sauce

  • I used a 10 inch non stick pan to make sauce. Start with melting butter in pan.
  • Smash garlic cloves with knife. Saute until just golden. Remove garlic. Add in minched onion and cook until softened.
  • Add broth and wine and cook a few minutes to evaporate wine. If you are going to use a full cup of heavy cream instead of a 1/4 as I did, you can skip adding broth and xanthan gum gel. If you want to reduce the amount of heavy cream, add broth and gel.
  • Add chopped sun dried tomatoes.
  • Add in heavy cream and parmesan cheese.
  • Add in bomba sauce or red chili flakes.
  • Add in spinach leaves. They will wilt immediately.
  • Season with salt and pepper.
  • By this time salmon should be done. Add salmon to the pan and spoon sauce over filets.
  • Serve immediately.