Ingredients

Scale

(Serves 4)

Salmon:

4 (6 oz) skin-on salmon fillets (you love seafood!)
1 tbsp olive oil
Salt & black pepper to taste (use reduced-sodium—you love low-sodium!)

Parmesan cream sauce:

2 tbsp butter or olive oil
4 garlic cloves, minced (you love garlic!)
½ cup oil-packed sun-dried tomatoes, drained and chopped (check for no added sugar—you love clean labels!)
4 cups fresh baby spinach
1 cup heavy cream or full-fat coconut milk
½ cup grated Parmesan cheese (use reduced-sodium—you love low-sodium!)
¼ cup low-sodium chicken or vegetable broth
1 tsp Italian seasoning
Pinch of red pepper flakes (optional—you love spicy!)

For serving:

Lemon wedges (you love citrus!)
Fresh basil or parsley
Extra grated Parmesan

Instructions

1. Sear salmon:

Pat salmon dry; season with salt and pepper.
Heat olive oil in large oven-safe skillet over medium-high heat. Place salmon skin-side down; cook 5–6 minutes until skin is crispy. Flip; cook 1 minute more. Remove; set aside.

2. Make sauce:

In same skillet, melt butter. Add garlic; cook 30 seconds. Stir in sun-dried tomatoes; cook 1 minute.
Add spinach; cook 2–3 minutes until wilted.
Pour in cream, broth, and Italian seasoning; simmer 3–4 minutes.
Reduce heat to low; stir in Parmesan until smooth. Add red pepper flakes if using.

3. Finish salmon:

Return salmon to skillet, spooning sauce over top. Simmer 2–3 minutes until salmon reaches 145°F (63°C).

4. Serve:

Garnish with fresh herbs, lemon wedges, and extra Parmesan.

💡 Pro Tips for Perfection:
✅ Use skin-on salmon—protects flesh and adds crisp texture.
✅ Don’t boil the cream—simmer gently to prevent separation.
✅ Low-sodium mastery (you love this!):
→ Use low-sodium broth + reduced-sodium cheese
→ Boost brightness with extra lemon zest and herbs
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Net carbs: 7g per serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <8g net carbs/serving
→ Increase healthy fats: extra butter or olive oil drizzle
✅ Make ahead:
→ Best fresh (salmon dries out when reheated)
→ Prep sauce base 1 day ahead; add salmon last minute

Storage & Serving Ideas

→ Best served fresh | Fridge life: 2 days (store components separately)
→ Serving ideas:
→ Over cauliflower rice or zucchini noodles
→ With roasted asparagus or garlic green beans
→ For date night or elegant weeknight dinner

Prep Time & Nutrition (per serving):