Keto Creamy Salmon with Spinach and Basil

This keto creamy salmon recipe is a fantastic one-pan dish with wonderful Italian flavors. Low carb, LCHF, and gluten free. 

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I love combining salmon with something creamy - like in my Low Carb Salmon Gratin and my Creamy Tarragon Salmon recipes. With this version, I decided to make a creamy sauce for the salmon, and added baby spinach, fresh basil, Italian seasoning, and Parmesan. 

It's a totally delicious union of flavors and the sauce is SO good - I'm thinking of making it again and serving it with chicken. Or pork. Or pretty much any meat or fish! Oh, and the recipe is made entirely in one pan - and there's hardly any preparation involved. Ideal for a weeknight meal!

How to Make Keto Creamy Salmon with Spinach and Basil

Season two skin-on salmon portions with salt and pepper.

Heat some oil in a cast iron skillet, and place the salmon flesh-side down for about 3 minutes. Flip the salmon over and continue cooking for 5-7 minutes, depending on thickness and personal preference.

Transfer the salmon to a plate and cover with foil. Add some heavy cream, dry white wine, Italian seasoning, and onion powder to the skillet. 

Let the sauce bubble for a few minutes, then add some baby spinach.

When the spinach has fully wilted, add some fresh basil and grated Parmesan. I also like to add a shake of red pepper flakes, but it's optional!

Simmer for another few minutes until the sauce has thickened, then return the salmon to the skillet. Spoon some sauce over the fish, then garnish with fresh basil and lemon wedges.

Serve this dish with cauliflower rice or low carb orzo!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Creamy Salmon with Spinach and Basil

4.67 from 3 votes

This keto creamy salmon recipe is a fantastic one-pan dish with wonderful Italian flavors. Low carb, LCHF, and gluten free. 

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Makes: 2 Servings

Net Carbs: 6

Calories: 814

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 salmon portions approx 4-5 oz each, skin on
• salt and black pepper
• 1 tbs olive oil
• 1 cup heavy cream
• ¼ cup dry white wine
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• 2 cups baby spinach
• ¼ cup fresh basil leaves
• ¼ cup finely grated Parmesan
• ¼ teaspoon red pepper flakes optional
• fresh basil and lemon wedges to garnish

Equipment

• JOBKIM Gravity Electric Grinder Set of 2
• Anolon Vesta Cast Iron 10-Inch Skillet, Cobalt Blue
• Great Low Carb Bread Co. Pasta Rice (Orzo) 8oz

Step-by-Step Instructions

 

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1. Season the salmon with salt and pepper.
2. Heat some oil in a cast iron skillet over a medium heat, and place the salmon flesh-side down for about 3 minutes. Flip the salmon over and continue cooking for 5-7 minutes, depending on thickness and personal preference. Transfer the salmon to a plate and cover with foil.
3. Add the cream, wine, Italian seasoning, and onion powder to the skillet. Let the sauce bubble for a few minutes, then add some baby spinach.
4. When the spinach has fully wilted, add the basil, Parmesan, and red pepper flakes, if using. Simmer for another few minutes until the sauce has thickened, then return the salmon to the skillet.
5. Spoon some sauce over the fish, then garnish with fresh basil and lemon wedges.

Nutrition

Calories: 814kcalCarbohydrates: 7gProtein: 36gFat: 66gSaturated Fat: 31gTrans Fat: 2gCholesterol: 226mgSodium: 652mgFiber: 1gSugar: 4gNet Carbs: 6g

Notes

6g net carbs per serving (half the recipe)

Vegetable or fish broth can be substituted for the wine if preferred.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.