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Citrus-Butter Salmon with Velvet Spinach: A Keto Recipe That Feels Like a Celebration
When you’re leaning into a keto lifestyle, flavor can feel like a rare treasure—rich fats, crisp textures, and a lingering satisfaction that sticks with you. This recipe brings all of that to your table in a single pan: salmon fillets bronzed in garlic butter, perched atop a bed of creamed spinach that’s silky enough to spoon onto a plate and lick clean. It’s the kind of dish that makes you forget you’re counting macros—and that’s exactly the point.
Why this dish works for keto
- High-quality fat, moderate protein: The salmon delivers omega-3s and protein, while butter and cream add mouthfeel and fat to keep you full.
- low carbs, big flavor: Spinach and lemon keep it luminous without tipping you into carb load. A touch of Parmesan (or a dairy-free alternative) adds savory depth with minimal carbs.
- One-pan simplicity: You can have dinner on the table in under 30 minutes, with minimal cleanup—perfect for busy weeknights or a special weekend treat.
The Recipe: Garlic Butter Salmon with Creamed Spinach (serves 2)
Ingredients
- 2 salmon fillets, about 6 oz each, skin removed
- 1 tablespoon olive oil
- Salt and black pepper
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for dairy-free option)
- 4 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1 tablespoon lemon juice (about half a lemon)
- Pinch of red pepper flakes (optional)
- Zest from 1/2 lemon (optional, for brightness)
Step-by-step directions
- Prep and season: Pat the salmon dry, then rub with a little olive oil, salt, and pepper.
- Sear the salmon: Heat a large skillet over medium-high heat. Add 1 tablespoon butter and a splash of oil. Onc the butter foams, add the salmon. Sear 3–4 minutes per side, until the outside is golden and the center still slightly translucent. Transfer to a plate and cover loosely to rest.
- Make the creamed spinach: In the same skillet, reduce heat to medium and add the remaining 2 tablespoons butter. Add minced garlic and sauté about 30 seconds until fragrant.
- Create the sauce: Pour in the heavy cream, stirring to pick up all the browned bits from the pan. Bring to a gentle simmer.
- Wilt the greens: Add the spinach in batches, letting it wilt down before adding more. Stir until all the spinach is tender and vibrant.
- Finish the sauce: Stir in the Parmesan (or nutritional yeast), lemon juice, lemon zest, and red pepper flakes if using. Let it simmer a minute or two until slightly thickened.Season to taste with salt and pepper.
- Plate: Spoon a generous bed of creamed spinach onto two plates, top with a salmon fillet, and spoon any extra sauce over the fish. Garnish with an extra squeeze of lemon if you like.
Make it your own
- Dairy-free version: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan. You’ll still get a creamy, satisfying sauce with a hint of nuttiness.
- Different protein: Swap the salmon for shrimp, chicken thighs, or pork chops.All work well with garlic butter and a spinach-cream sauce.
- Extra greens: Add a handful of kale or arugula with the spinach for extra texture and a peppery note.
- Citrus twist: Swap lemon for a splash of lime or add a teaspoon of Dijon mustard to the cream for a tangy kick.
Nutrition at a glance (approximate per serving)
- Calories: ~540–600
- Protein: 38–45 g
- Fat: 38–45 g
- Carbohydrates: 3–5 g net carbs (varies slightly with cheese and greens)
- Fiber: ~2–4 g (from greens and lemon zest)
Note: Exact macros depend on the size of fillets and the specific dairy you choose. If you need tighter numbers, measure your ingredients and calculate based on thier nutrition labels.
tips for success
- Dry the salmon well before searing. A dry surface helps you achieve a crisp, golden crust.
- Don’t overcook the salmon. It’s done when you see a slight translucence in the center; it will finish resting off the heat.
- Use the pan’s fond.Those browned bits are full of flavor—don’t skip them when you swirl in the cream.
- make extra cream sauce for leftovers. It reheats well; just rewarm on low heat and whisk to smooth.
Why this recipe feels indulgent without derailing your keto goals
– It hits the senses with color, aroma, and a luxurious mouthfeel from butter and cream, while staying firmly in keto territory thanks to low-carb greens and a small amount of lemon for brightness.
– The dish emphasizes real, simple ingredients that you can find in most kitchens: a good piece of salmon, a few greens, and a splash of cream. There’s elegance in its simplicity, which makes it easy to make again and again.
A pairing idea to round out the meal
- Cauliflower rice: A fluffy, low-carb side that soaks up the creamy sauce without adding meaningful carbs.
- A crisp green salad with a tangy vinaigrette can brighten the plate and balance the richness.
- A dry white wine such as Sauvignon Blanc or a sparkling water with a squeeze of lemon can elevate the experience if you’re enjoying a moderate alcohol intake on keto.
Closing thought
Eating well on keto isn’t about deprivation; it’s about choosing ingredients that honor flavor, satisfaction, and health in equal measure. This Garlic Butter Salmon with Creamed Spinach proves that a keto supper can feel like a celebration—without compromising on nutrition or pleasure. Gather the ingredients,fire up the skillet,and let the pan do the talking. Your taste buds—and your macros—will thank you.
