Keto Brown Butter & Rosemary Salmon with Rich Creamed Spinach
If there is one culinary technique that transforms a good meal into a 'Michelin-star' experience in your own kitchen, it is browning butter. Known as 'beurre noisette' in French cuisine, brown butter brings a deep, nutty, toasted aroma that pairs impeccably with the earthy pine notes of fresh rosemary and the richness of salmon. As a Keto enthusiast, I am always looking for ways to keep fats high and flavor higher without relying on carbohydrates. This recipe is the ultimate weeknight luxury. We aren't just grilling fish; we are basting it in liquid gold. And let's talk about the bed it sits on: Creamed Spinach. Traditional recipes often use a roux (flour) to thicken the sauce, which is a big no-no for us. Instead, I use a combination of cream cheese and parmesan to create a velvety, thick consistency that clings to the spinach leaves without a single gram of flour. This meal is packed with heart-healthy Omega-3 fatty acids, high-quality protein, and the healthy fats required to keep you in ketosis. It takes less than 25 minutes to make, but tastes like you spent hours prepping.
The Masterplan
1. PREPARE THE SPINACH: In a large skillet over medium heat, melt 1 tbsp butter. Add half the minced garlic and sauté until fragrant (30 seconds). Add the fresh spinach in batches, tossing until fully wilted. Remove spinach from the pan and squeeze out excess liquid. Set aside.
2. MAKE THE CREAM SAUCE: In the same skillet (wipe it out if needed), reduce heat to medium-low. Add the cream cheese, heavy whipping cream, parmesan cheese, and a pinch of nutmeg. Whisk continuously until the sauce is smooth and bubbly. Stir the wilted spinach back into the sauce, season with salt and pepper, and keep warm on the lowest heat setting.
3. SEAR THE SALMON: Pat the salmon fillets completely dry with paper towels (crucial for a crispy skin) and season generously with salt and pepper. Heat olive oil in a separate non-stick or cast-iron skillet over medium-high heat. Place salmon skin-side down. Press firmly for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until skin is crispy.
4. BROWN THE BUTTER: Flip the salmon. Immediately add the remaining 3 tbsp of butter to the pan along with the rosemary sprigs and remaining garlic. As the butter melts, it will foam and then start to turn a golden-brown amber color and smell nutty.
5. BASTE: Tilt the pan slightly so the brown butter pools at the bottom. Use a spoon to continuously scoop the foaming butter and pour it over the salmon for 2-3 minutes until the fish is cooked through and flaky.
6. SERVE: Plate a generous mound of creamed spinach. Top with the salmon fillet. Drizzle the remaining brown butter and crispy rosemary from the pan over the fish. Finish with a squeeze of fresh lemon juice.
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
1. PREPARE THE SPINACH: In a large skillet over medium heat, melt 1 tbsp butter. Add half the minced garlic and sauté until fragrant (30 seconds). Add the fresh spinach in batches, tossing until fully wilted. Remove spinach from the pan and squeeze out excess liquid. Set aside.
2. MAKE THE CREAM SAUCE: In the same skillet (wipe it out if needed), reduce heat to medium-low. Add the cream cheese, heavy whipping cream, parmesan cheese, and a pinch of nutmeg. Whisk continuously until the sauce is smooth and bubbly. Stir the wilted spinach back into the sauce, season with salt and pepper, and keep warm on the lowest heat setting.
3. SEAR THE SALMON: Pat the salmon fillets completely dry with paper towels (crucial for a crispy skin) and season generously with salt and pepper. Heat olive oil in a separate non-stick or cast-iron skillet over medium-high heat. Place salmon skin-side down. Press firmly for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until skin is crispy.
4. BROWN THE BUTTER: Flip the salmon. Immediately add the remaining 3 tbsp of butter to the pan along with the rosemary sprigs and remaining garlic. As the butter melts, it will foam and then start to turn a golden-brown amber color and smell nutty.
5. BASTE: Tilt the pan slightly so the brown butter pools at the bottom. Use a spoon to continuously scoop the foaming butter and pour it over the salmon for 2-3 minutes until the fish is cooked through and flaky.
6. SERVE: Plate a generous mound of creamed spinach. Top with the salmon fillet. Drizzle the remaining brown butter and crispy rosemary from the pan over the fish. Finish with a squeeze of fresh lemon juice.