Keto Brown Butter & Rosemary Salmon over Rich Creamed Spinach
There is something almost magical that happens when butter hits a hot pan and transforms into liquid gold. The milk solids caramelize, releasing a nutty, intoxicating aroma that elevates any protein it touches. This Keto Brown Butter & Rosemary Salmon is the epitome of high-fat, low-carb luxury, proving that weight loss doesn't mean sacrificing flavor. We pair crispy-skin salmon fillets—packed with heart-healthy Omega-3 fatty acids essential for reducing inflammation—with a velvety, decadent creamed spinach. The spinach provides crucial potassium and magnesium to help combat the 'keto flu,' while the heavy cream and parmesan boost your fat intake to keep you satiated for hours. This dish feels like a $50 plate at a high-end steakhouse, yet it comes together in your kitchen in under 30 minutes. It is the perfect weeknight meal when you want to feel pampered while staying strictly within your macros.
The Masterplan
Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper on both sides. Set aside.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add half the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet in batches, tossing until fully wilted. Reduce heat to low.
Stir in the heavy cream, cream cheese, parmesan cheese, and nutmeg. Simmer gently, stirring constantly until the sauce thickens and coats the spinach (about 3-4 minutes). Season with salt and pepper, transfer to a bowl, and cover to keep warm.
Wipe out the skillet. Add olive oil and heat over medium-high until shimmering. Place salmon fillets skin-side down. Press down firmly with a spatula for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until the skin is crispy and golden.
Flip the salmon. Add the remaining 3 tablespoons of butter and the rosemary sprigs to the pan. As the butter melts and begins to foam and brown (smelling nutty), tilt the pan and spoon the butter over the salmon repeatedly for 2-3 minutes until the salmon is cooked through and opaque.
Remove from heat. Squeeze fresh lemon juice into the brown butter sauce.
To serve, plate a generous bed of creamed spinach and top with the salmon fillet. Drizzle the remaining brown butter and rosemary from the pan over the top.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper on both sides. Set aside.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add half the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet in batches, tossing until fully wilted. Reduce heat to low.
Stir in the heavy cream, cream cheese, parmesan cheese, and nutmeg. Simmer gently, stirring constantly until the sauce thickens and coats the spinach (about 3-4 minutes). Season with salt and pepper, transfer to a bowl, and cover to keep warm.
Wipe out the skillet. Add olive oil and heat over medium-high until shimmering. Place salmon fillets skin-side down. Press down firmly with a spatula for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until the skin is crispy and golden.
Flip the salmon. Add the remaining 3 tablespoons of butter and the rosemary sprigs to the pan. As the butter melts and begins to foam and brown (smelling nutty), tilt the pan and spoon the butter over the salmon repeatedly for 2-3 minutes until the salmon is cooked through and opaque.
Remove from heat. Squeeze fresh lemon juice into the brown butter sauce.
To serve, plate a generous bed of creamed spinach and top with the salmon fillet. Drizzle the remaining brown butter and rosemary from the pan over the top.