Salmon in Creamy Tomato Basil Sauce

A luxurious dish that’s quick and easy to make. Because you deserve the best of all possible worlds.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Serving: 1 4 oz. piece of salmon and about 1/3 cup sauce
Yield: 4 servings (1 1/2 cup sauce)
Calories: 267.4kcal
Author: Taffiny Elrod

Ingredients

  • 1 lb. skin-on salmon filet
  • 2 Tbsp. mild olive oil or avocado oil
  • 6 fresh cloves garlic, chopped
  • Pinch red pepper flakes
  • 1 medium tomato, sliced (6 oz.)
  • 1/4 tsp. kosher slat plus extra for seasoning salmon
  • 1/4 tsp. ground black pepper plus extra for seasoning salmon
  • 1/2 cup dry white wine or 1/2 cup broth with 1 Tbsp. white wine vinegar
  • 1/2 cup warm fish broth or chicken broth
  • 1 serving Creamy Tomato Basil Keto Chow
  • 2 Tbsp. heavy cream
  • 1/4 cup loosely packed fresh basil leaves, cut into thin ribbons, plus extra for garnish

Instructions

  • Trim the salmon, check for any bones and scales, and cut into four equal pieces. Pat the skin of each piece dry and season the flesh side lightly with salt and pepper.
  • Place a large, heavy skillet over medium-high heat. When the pan is hot, add the oil.
  • When the oil is shimmering, carefully place the salmon in the pan skin side down.
  • Allow the salmon to cook undisturbed for about three minutes, or until the salmon begins to look opaque on the sides.
  • Use a pair of tongs to gently test the salmon. If it moves freely, turn it over. If it is stuck to the pan, let it cook for another 30 seconds or more until it frees easily from the pan.
  • Cook the salmon on the other side for another two minutes or until almost fully cooked. It should look opaque almost all the way through and be fairly firm to the touch.
  • Transfer the salmon to a plate and make the sauce.
  • Add chopped garlic to the same pan and cook until it begins to brown lightly. Add the red pepper flake and sizzle in the oil briefly.
  • Add the tomatoes, salt, and pepper to the pan and cook, stirring with a wooden spoon to scrape up anything stuck to the bottom of the pan.
  • When the tomatoes begin to soften, add the white wine to the pan, turn the heat to high and cook, stirring occasionally until the wine is reduced by at least half. Then reduce the heat to low.
  • Mix the Keto Chow with the warm broth, stirring until the Keto Chow is dissolved.
  • Whisk the Keto Chow mixture into the sauce in the pan and mix well.
  • Add the heavy cream and fresh basil and stir together.
  • Place the salmon back in the pan and heat gently until the salmon is warmed through and the sauce is hot. Don’t let the sauce boil.
  • Serve salmon and sauce garnished with fresh basil.
  • Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

Notes: Serve with zucchini noodles, or cauliflower rice and a green salad for a Mediterranean inspired plate that will make any meal feel special. 
Nutrition Facts
Salmon in Creamy Tomato Basil Sauce
Serving Size
 
1 serving
Amount per Serving
Calories
267.4
% Daily Value*
Fat
 
12.5
g
19
%
Saturated Fat
 
3.4
g
21
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1.13
g
Monounsaturated Fat
 
5.71
g
Cholesterol
 
10
mg
3
%
Sodium
 
950.7
mg
41
%
Potassium
 
550.02
mg
16
%
Carbohydrates
 
6.8
g
2
%
Fiber
 
3
g
13
%
Sugar
 
2.4
g
3
%
Sugar Alcohol
 
0.06
g
Net Carbs
 
3.73
g
Protein
 
32.9
g
66
%
Iron
 
0.97
mg
5
%
Calcium
 
112.39
mg
11
%
Vitamin C
 
38.54
mg
47
%
Vitamin A
 
806.27
IU
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Potassium: 550.02mg | Sugar Alcohol: 0.06g | Iron: 0.97mg | Calcium: 112.39mg | Vitamin C: 38.54mg | Vitamin A: 806.27IU | Sugar: 2.4g | Fiber: 3g | Sodium: 950.7mg | Calories: 267.4kcal | Cholesterol: 10mg | Trans Fat: 0.1g | Monounsaturated Fat: 5.71g | Polyunsaturated Fat: 1.13g | Saturated Fat: 3.4g | Fat: 12.5g | Protein: 32.9g | Carbohydrates: 6.8g | Net Carbs: 3.73g

Photos by Sarah DeYoung