This filling, comforting, and dairy free Creamy Keto Tuscan Salmon Skillet is the perfect weeknight meal. Made in just one pan, the rich Mediterranean flavors and simple keto-friendly ingredients are sure to please everyone at the dinner table.
Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.
Salmon is the ultimate protein when it comes to low carb, healthy dinners. Take my Easy Salmon Stew, Sheet Pan Salmon Dinner, and Smoked Salmon Breakfast Casserole for example. All of these delicious meals are packed with healthy fats and nutrients, plus there’s such a diverse range of flavors in each bite.
My Creamy Keto Tuscan Salmon Skillet combines classic Italian flavors and has everything you need for a healthy weeknight dinner. Better yet, this delicious skillet comes together in one pan and is ready to eat in less than 25 minutes! It features hearty mushrooms, capers, lemon juice, sun dried tomatoes, red pepper flakes, and of course fresh salmon to create an easy dish that’s filling, slightly spicy, and downright tasty.
Create a kid-friendly version of this dinner by pairing your Tuscan salmon with some angel hair pasta or cauliflower rice. Alternatively, elevate each bite with a few delectable low carb sides, like Parmesan Cauliflower Salad or Cauliflower Tots. It’s a meal that’s sure to make anyone’s mouth water!
Creamy Tuscan salmon ingredients
- Salmon - Wild salmon or salmon fillets will both work well. The fresher your salmon, the more delicious it will be!
- Almond milk - No dairy needed in this dish! This low carb unsweetened plant milk ensures the sauce is extra creamy.
- Shiitake mushrooms - These tend to have elevated earthy and umami flavors compared to other mushrooms, but you can use what you like.
- Garlic - For delicious savory flavors!
- Sun dried tomatoes - A classic Italian and Mediterranean ingredient, these rich and potent dried tomatoes really pack a punch.
- Capers - These give each bite some saltiness and tang.
Lemon juice - The acidity will cut through the other rich and creamy flavors.
How to make creamy pan seared salmon
Add the salmon skin side up to a hot, oiled skillet. Saute for 10 minutes, then flip. Once thoroughly cooked and flaky, remove the salmon from the skillet and set aside.
To the same hot skillet, add the mushrooms and saute until golden brown. Add the garlic and cook until fragrant. Next, add the sun dried tomatoes, capers, and almond milk and give everything a good stir.
Transfer the cooked salmon back to the skillet. Let everything simmer together so the fish warms up and the creamy sauce thickens. To finish, add a splash of lemon juice and fresh herbs to the skillet, then serve!
Tips to make the best salmon dinner
- Add-ins - Try adding cherry tomatoes, parsley, fresh spinach, olives, onions to the creamy sauce for salmon.
- Toppings - Top the pan seared salmon fillets with fresh herbs, lemon zest or red pepper flakes for added flavor.
- Salmon safety - Cooked salmon filets are safe to eat when they’ve reached an internal temperature of 145°F. You can usually tell salmon is done cooking when it’s no longer opaque and flakes easily.
Salmon pairs really well with plenty of keto and low carb side dishes like steamed or roasted vegetables, a fresh Green Salad and roasted garlic vegetable salad. If you want to keep things simple, serve your salmon next to:
- Cauliflower rice
- Steamed broccoli
- Roasted asparagus
- Roasted brussels sprouts
How to store leftover salmon
- To store: You can store leftover salmon in an airtight glass container in the fridge for up to 2 days.
- To reheat: Place the leftover creamy salmon into a baking dish with a small drizzle of olive oil. Bake in a 275°F oven until warmed through.
Hungry for more healthy low-carb recipes?
- Mediterranean Salmon
- Low Carb Keto Beef Stew
- Healthy Chicken Cabbage Stir Fry
- Sheet Pan Chicken and Veggies
- 1 lb wild salmon or 2 salmon filet
- 1 tablespoon olive oil
- 1 ½ cup Unsweetened almond milk
- 1 cup shiitake mushrooms, sliced
- 4 cloves garlic, sliced
- 2 tablespoon sun dried tomatoes
- 2 tablespoon capers
- salt and pepper, to taste
- 1 pinch red pepper flakes
- splash lemon juice
- Heat oil in a non-stick skillet. Season salmon with salt and pepper to taste. When the skillet is hot, add in salmon skin side up and sauté for about 5 minutes then flip and sauté for 5 more minutes skin side down. Transfer to a plate
- To the skillet add in mushrooms. Sauté for 3-5 minutes until mushrooms start to turn golden brown. Add the garlic and sauté for an additional 1 minute.
- Now add the sun dried tomatoes , capers and almond milk. Give it a good stir.
- Transfer salmon back to the skillet, turn heat down to low-simmer and cook for up to 5 minutes. When done add a splash of lemon juice. Garnish with your herb of choice.
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