This creamy garlic butter salmon is a flavorful, skillet-cooked dish that’s packed with sun-drenched Tuscan flavors—think seared salmon fillets paired with a garlicky, herb-infused sauce and loaded with spinach, tomatoes, and basil. Not only is it incredibly easy to make, but it’s also a healthy, 20-minute meal that tastes like something you’d find at a restaurant. Keto, paleo, and low-carb friendly—this is comfort food you’ll feel good about!
Ingredients List for the Creamy Garlic Butter Salmon
- 1 lb (450g) salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon additional olive oil or unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika (adjust to taste)
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon Italian herb seasoning blend
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 4 Roma tomatoes, diced
- 6 oz fresh spinach leaves
- 1/4 cup fresh basil, chopped
- 1/2 cup (60ml) chicken or vegetable broth (or dry white wine)
- 2 tablespoons high-quality olive oil (optional, for finishing)
How to Cook Salmon in the Pan
Whether you prefer skin-on or skinless salmon, either works in this dish. Skin-on fillets are ideal for pan searing, as they help prevent sticking and hold their shape better during cooking.
To ensure the salmon gets a nice golden crust, let the fillets sit at room temperature for a few minutes and pat them completely dry with paper towels. This helps them brown evenly and not stick to the skillet.
Make sure your skillet is hot before adding the fish. Start cooking the salmon skin-side up (flesh-side down), allowing it to sear undisturbed for 3–4 minutes per side. Thicker fillets may need a bit more time; just reduce the heat slightly to avoid burning the outside while ensuring the center cooks through.
What to Serve with the Tuscan Salmon Fillets?
This rich and flavorful garlic salmon goes well with a variety of sides. For a low-carb option, try serving it with sautéed vegetables like asparagus, spiralized zucchini noodles, or cauliflower rice. It’s also fantastic with pasta, couscous, or a side of fluffy rice—white or brown. The creamy sauce is perfect for spooning over any base you choose!
How and How Long to Keep the Tuscan Salmon Leftovers?
Any leftovers of this Tuscan-style salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave until just heated through. Avoid overcooking when reheating to maintain the salmon’s tender texture.
Directions
1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the salmon fillets and season them with red pepper flakes, paprika, Italian seasoning, salt, and pepper. Sear the salmon on both sides until cooked through and lightly crisped, about 4–5 minutes depending on thickness. Once done, remove the salmon from the skillet and set aside.
2. In the same skillet, add 1 more tablespoon of olive oil or butter. Toss in the chopped onions and minced garlic and cook until softened and fragrant. Add the diced tomatoes, chopped basil, and fresh spinach. Pour in the broth or wine and let everything simmer for 3–5 minutes, just until the spinach starts to wilt and the tomatoes begin to break down.
3. Return the salmon fillets to the pan to warm through. Finish with a drizzle of good-quality olive oil for extra richness before serving. Serve hot, with your favorite side dish or a chunk of crusty bread to mop up the delicious sauce!