Keto Spinach Artichoke Salmon

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    15 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    45 min

Keto Spinach Artichoke Salmon

Get ready to indulge in the savory goodness of our Keto Mediterranean recipes. This dish offers a perfect balance of flavors and nutrition, combining tender salmon with creamy spinach and artichoke sauce. Packed with healthy fats and protein, it's not only delicious but also keto-friendly and gluten-free, catering to various dietary preferences. With its satisfying ingredients, this recipe ensures you stay full for hours while enjoying a flavorful and wholesome meal. So, get ready to savor every bite of this satisfying dish that's as nutritious as it is delicious.

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets, but be sure to thaw them completely before cooking to ensure even cooking throughout.

Can I substitute the heavy cream with a dairy-free alternative?

Absolutely! You can use coconut cream or almond milk as a dairy-free alternative to heavy cream in the spinach and artichoke sauce.

How long will the leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or on the stove until warmed through before enjoying again.

Can I use fresh artichokes instead of marinated ones?

Yes, you can use fresh artichokes if you prefer. Simply trim and cook them before adding them to the sauce. Adjust the seasoning as needed to suit your taste preferences.

Can I make this recipe ahead of time?

Yes, you can prepare the spinach and artichoke sauce ahead of time and store it in the refrigerator until ready to use. Simply reheat the sauce before serving with freshly cooked salmon for a convenient meal option.

Is this recipe suitable for meal prep?

Absolutely! You can prepare the salmon fillets and spinach artichoke sauce ahead of time and store them separately in the refrigerator. When ready to eat, simply reheat the sauce and cook the salmon for a quick and convenient meal.

What can I serve with this dish?

This dish pairs well with a variety of side dishes, such as cauliflower rice, zucchini noodles, or a simple mixed green salad dressed with lemon vinaigrette. Feel free to get creative with your sides!

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach for fresh in this recipe. Be sure to thaw and drain the frozen spinach thoroughly before adding it to the sauce.

Are there any alternative herbs I can use in the sauce?

Absolutely! Feel free to experiment with different herbs to customize the flavor of the sauce. Fresh herbs like parsley, basil, or dill would work well in place of or in addition to the dried chives. Adjust the amounts to suit your taste preferences.

  • Net Carbs

    5.1 g

  • Fiber

    1 g

  • Total Carbs

    6.1 g

  • Protein

    24.4 g

  • Fats

    27.3 g

369 cals

Keto Spinach Artichoke Salmon

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Salmon


    400 g

  • Salt


    0.25 tsp

  • Onion


    40 g

  • Salt


    0.25 tsp

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Heavy cream

    Heavy cream

    0.5 cup

  • Chicken broth

    Chicken broth

    0.25 cup

  • Garlic powder

    Garlic powder

    0.25 tsp

  • Chives, dried or dehydrated

    Chives, dried or dehydrated

    0.5 tsp

  • Spinach


    3 cup

  • Artichoke, Jerusalem (sunchoke), raw or blanched, marinated in oil mixture

    Artichoke, Jerusalem (sunchoke), raw or blanched, marinated in oil mixture

    0.5 cup

  • Black pepper

    Black pepper

    0.13 tsp

Recipe Steps

steps 6

45 min

  • Step 1

    Preheat the oven to 200°C (400°F). Line a baking dish with parchment paper. Rinse and pat dry the salmon fillets. Season the fillets with ¼ tsp of salt and place them in the prepared baking dish. Bake for 30 minutes.
    Step 1
  • Step 2

    Peel and finely chop the onions. Heat the olive oil in a large frying pan over medium heat. Add the onions and cook until translucent.
    Step 2
  • Step 3

    Add the heavy cream, chicken broth, the remaining salt, garlic powder, and dried chives to the frying pan. Stir well and reduce the heat to low. Cook for about 5 minutes, stirring constantly.
    Step 3
  • Step 4

    Roughly chop the spinach. Drain and chop the artichoke. Add the spinach and artichoke to the frying pan.
    Step 4
  • Step 5

    Increase the temperature to medium-high. Stir all well and cook until the spinach has wilted. Taste and optionally add more salt or black pepper.
    Step 5
  • Step 6

    Remove the fillets from the oven and transfer to serving plates. Serve with the spinach and artichoke sauce. Enjoy!
    Step 6

Comments 1

  • IneffableKetone129922

    IneffableKetone129922 2 months ago

    I was worried this might be too rich with the salmon but they actually compliment each other wonderfully. I am at altitude so I ran out of liquid before the simmering time was up so I will add more liquid when I make this again. The best part was while the salmon cooked you make the sauce and they’re done at the same time.