Creamy Garlic Butter Tuscan Salmon

Directions

1. 1. Prep the salmon: Pat the salmon fillets dry with paper towels. Drying them ensures a good sear. Season each fillet with salt and pepper on both sides. This adds basic flavor, which is key to the overall taste.
2. 2. Sear the salmon: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot (but not smoking), carefully place the salmon fillets in the pan, skin-side down if they have skin. Cook for 4-5 minutes on each side, depending on thickness. The salmon should have a golden crust and be nearly cooked through. Transfer the fillets to a plate and set them aside. Pro tip: If you’re unsure if the salmon is cooked, use a fork to gently flake the thickest part. It should flake easily but still be moist.
3. 3. Make the garlic butter sauce: In the same skillet, lower the heat to medium and add 3 tablespoons of butter. Once melted, add the minced garlic. Stir and cook for about 1 minute, until fragrant but not browned. Pro tip: Stir constantly to avoid burning the garlic—it can go from golden to bitter very quickly!
4. 4. Add cream and seasonings: Pour in 1 cup of heavy cream and 1/2 cup of chicken broth. Stir well to combine. Add the Italian seasoning and sun-dried tomatoes. Simmer the sauce on low for about 3-4 minutes, allowing it to thicken slightly.
5. 5. Add the spinach: Stir in the fresh spinach leaves. Let them wilt in the sauce for 2-3 minutes. Pro tip: If you love a richer sauce, you can simmer it a little longer until it reaches your desired thickness. Be careful not to let it boil—it could curdle the cream.
6. 6. Finish the dish: Return the salmon fillets to the skillet, placing them gently into the sauce. Spoon the sauce over the salmon and simmer for an additional 2-3 minutes, allowing the flavors to combine and the salmon to finish cooking. Taste the sauce and adjust seasoning with more salt or pepper if needed.
7. 7. Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side. The lemon adds a nice bright contrast to the rich sauce. Great sides: Serve with cauliflower rice, zucchini noodles, or a simple green salad for a complete keto-friendly meal.
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