Keto, gluten free, and of course low carb salmon with a tuscan sauce. Salmon is an amazing superfood that has so many benefits, omegas just being one of them. This dish really surprised me, it has a really phenomenal flavor!
It has a rich, creamy tuscan sauce that feels like you’re cheating but you’re not. Be aware this one does contain dairy so if you are more of a paleo keto person then you might want to skip this one.
When it comes to cauliflower rice interestingly enough we have found that the best tasting (and least smelly) are the cauliflower rices that are frozen. As you all know by now I’m a real big fan of fresh foods however the packaged Trader Joes cauliflower rice found in the produce section is really weird tasting and fresh cauliflower rice does take some time and dedication but it is worth the flavor.
How to make your own cauliflower rice?
It’s pretty easy if you have the time! You simply rinse the head of cauliflower and cut it into chunks. You then put the chunks in a food processor and grate the cauliflower into rice.
The next step is optional however I’ve found it to have quite a drastic impact on taste so I would recommend doing it. You simply take the cauliflower rice and put it in a cheese cloth or a dish rag and you squeeze out the excess moisture. It really does a great job of preventing the dish from becoming soggy and washed out.
Once you have the rice you simply saute with olive oil or grass-fed butter at a medium heat. You can add salt, pepper, and garlic to taste. It only takes about 8-10 minutes to cook. If you have extra go ahead and freeze it for a later dish. We use cauliflower rice a TON in the kitchen so it’s worth having around on hand.
Keto Salmon with Tuscan Dressing
- 2 tbsp olive oil
- 2 salmon fillets
- 2 tbsp grassfed butter
- 1 small onion
- 1 tbsp garlic
- 1/4 cup sun dried tomatoes
- 2 tbsp dry white wine
- 1.5 cup heavy whipping cream
- 1 tsp dried basil
- 2 tsp italian seasoning
- 1/4 cup parmesan cheese
- 2 tbsp lemon juice
- ASPARAGUS Add olive oil to pan and sauté asparagus for 2 – 3 minutes. Season asparagus with salt and pepper.2. Remove asparagus from the pan onto a plate.SALMON3. Season salmon from both sides with salt and pepper. Add more oil to pan. Cook it for 5 minutes on each side or until cooked all the way through.4. When cooked set aside on a plate.SAUCE5. Add butter to pan and add chopped onion6. When onion is translucent add minced garlic and finely chopped dried tomatoes. Sauté for 2 minutes7. Add dry white wine and stir for 1 or 2 minutes or until alcohol is gone.8. Reduce the heat to medium low, add heavy whipping cream, stir all together, add salt and pepper, dried basil and Italian seasoning. Let simmer.9. Add 1/4 cup of grated parmesan cheese for thickness and stir.10. Add lemon juice, salmon, and asparagus and simmer all together for 5 minutes.11. Serve alone or with cauliflower rice.
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