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Slow Cooker Keto Creamy Tuscan Salmon – Rich, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin on or off
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth (or fish stock)
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
  • 2 cups baby spinach, lightly packed
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon lemon juice (plus wedges for serving)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (optional, for brushing the slow cooker)
  • Fresh basil or parsley, chopped, for garnish (optional)

Method
 

  1. Prep the slow cooker: Lightly brush the slow cooker insert with olive oil or a small pat of butter. This helps prevent sticking and keeps the sauce silky.
  2. Season the salmon: Pat the fillets dry. Season both sides with salt and black pepper. Set aside while you assemble the sauce base.
  3. Build the sauce base: In the slow cooker, whisk together the heavy cream and chicken broth. Stir in the butter, garlic, Italian seasoning, crushed red pepper flakes (if using), and sun-dried tomatoes.
  4. Nestle in the salmon: Place the fillets in a single layer in the sauce. Spoon a little sauce over the top of each piece.
  5. Cook low and slow: Cover and cook on Low for 1.5 to 2.5 hours, or until the salmon flakes easily with a fork and reaches an internal temperature of about 125–130°F for medium. Avoid opening the lid too often—heat loss extends cook time.
  6. Add spinach and Parmesan: About 10–15 minutes before serving, gently lift the salmon to one side, stir in the spinach and Parmesan until the greens wilt and the cheese melts. Return salmon to the sauce.
  7. Finish with lemon: Stir in the lemon juice to brighten the flavors. Taste and adjust salt and pepper.
  8. Serve: Spoon the creamy Tuscan sauce over the salmon. Garnish with chopped basil or parsley. Pair with cauliflower mash, roasted asparagus, sautéed zucchini noodles, or a crisp side salad.