Keto Tuscan Salmon Recipe
A delightful low-carb dinner featuring salmon with sun-dried tomatoes and olives, cooked quickly in one skillet.
Ingredients
Main Ingredients
- 1.5 lbs Salmon fillet, skin on or off
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 1/4 cup Chopped sun-dried tomatoes (oil-packed and drained)
- 1/4 cup Chopped Kalamata olives
- 2 tbsp Fresh basil, chopped
- 1 tbsp Fresh oregano, chopped
- 1/4 cup Heavy cream
- 2 tbsp Grated Parmesan cheese
- 1 tbsp Lemon juice
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In an oven-safe skillet, heat olive oil over medium-high heat.
- Pat the salmon dry and season with salt and pepper.
- Place salmon in the skillet, skin-side down if applicable. Sear for 3-4 minutes until golden, then flip and cook for another 1-2 minutes.
Baking
- Add garlic, sun-dried tomatoes, and olives to the skillet. Cook for 1 minute.
- Stir in cream, Parmesan, and lemon juice, then bring to a simmer.
- Transfer the skillet to the oven and bake for 8-10 minutes until the salmon is cooked to an internal temperature of 145°F (63°C).
- Garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, keep in a freezer-safe container for up to 2 months. To reheat, use the air fryer or oven at a low temperature to keep the salmon crispy.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 6gProtein: 36gFat: 20gSaturated Fat: 8gSodium: 450mgFiber: 2gSugar: 2g
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