Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
I always love salmon, and this Creamy Tuscan Salmon recipe is one of my few favourites. Perfectly pan-seared salmon in a creamy garlic sauce, with spinach, sun-dried tomatoes, and olives. A delight all the way through!
Ingredients
Salmon:
1 tablespoon Olive Oil
1 pound Salmon Fillets 3 or 4 salmon fillets
1 teaspoon Italian Seasoning
1/4 teaspoon salt
White cream sauce:
6-8 cloves Garlic peeled
1/4 c. Sun-dried tomatoes chopped
5 ounces Fresh Spinach
1 c. Pitted green Italian Olives
1/4 c. Vegetable broth
3/4 c. Coconut Cream
How to make Creamy Tuscan Salmon
Step 1: Wash and pat dry the fish fillets with a kitchen towel. With Italian seasoning, salt, and ground pepper, season the whole salmon. Or add the Italian seasoning in the coconut cream sauce later.
Step 2: Heat oil in a large non-stick pan. Once the oil is hot, add the fish into the pan and cook for about 4 to 6 minutes per side until golden brown.
Step 3: When done, take the fish out of the pan and set it aside.
Step 4: Saute the garlic in the same pan until aromatic.
Step 5: Quickly add in the chopped tomatoes, olives, and spinach. Pour in the broth and stir to combine.
Step 6: Adjust the heat to low and cook until the spinach has welted, stirring constantly.
Step 7: Pour in the coconut cream, stir, and cook for another minute.
Step 8: Add the cooked salmon to the pan and spoon over the sauce. Continue to cook until heated.
Step 9: Adjust the seasoning according to taste.
Step 10: Once done, put the salmon onto serving plates and pour the sauce over. Enjoy warm.
Notes:
Make sure to not overcook the salmon. The internal temperature of the salmon once cooked should reach 145 degrees F.
I recommend leaving the skin on but feel free to remove it if desired. Leaving the skin on provides a layer of protection.
For leftovers, store them in an airtight container and consume within 3 days.
The sauce goes pretty well with chicken breast or shrimp.
Put the salmon in a container and refrigerate for up to 5 days. Once ready to eat, microwave to reheat. Alternately, freeze the salmon for up to 3 months.
Nutrition Facts:
Calories: 428kcal | Carbohydrates: 12g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 801mg | Potassium: 1183mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg
Ingredients
- Salmon:
- 1 tablespoon Olive Oil
- 1 pound Salmon Fillets 3 or 4 salmon fillets
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon salt
- White cream sauce:
- 6-8 cloves Garlic peeled
- 1/4 c. Sun-dried tomatoes chopped
- 5 ounces Fresh Spinach
- 1 c. Pitted green Italian Olives
- 1/4 c. Vegetable broth
- 3/4 c. Coconut Cream
Instructions
Step 1: Wash and pat dry the fish fillets with a kitchen towel. With Italian seasoning, salt, and ground pepper, season the whole salmon. Or add the Italian seasoning in the coconut cream sauce later.
Step 2: Heat oil in a large non-stick pan. Once the oil is hot, add the fish into the pan and cook for about 4 to 6 minutes per side until golden brown.
Step 3: When done, take the fish out of the pan and set it aside.
Step 4: Saute the garlic in the same pan until aromatic.
Step 5: Quickly add in the chopped tomatoes, olives, and spinach. Pour in the broth and stir to combine.
Step 6: Adjust the heat to low and cook until the spinach has welted, stirring constantly.
Step 7: Pour in the coconut cream, stir, and cook for another minute.
Step 8: Add the cooked salmon to the pan and spoon over the sauce. Continue to cook until heated.
Step 9: Adjust the seasoning according to taste.
Step 10: Once done, put the salmon onto serving plates and pour the sauce over. Enjoy warm.
Notes
Make sure to not overcook the salmon. The internal temperature of the salmon once cooked should reach 145 degrees F. I recommend leaving the skin on but feel free to remove it if desired. Leaving the skin on provides a layer of protection. For leftovers, store them in an airtight container and consume within 3 days. The sauce goes pretty well with chicken breast or shrimp. Put the salmon in a container and refrigerate for up to 5 days. Once ready to eat, microwave to reheat. Alternately, freeze the salmon for up to 3 months. Nutrition Facts: Calories: 428kcal | Carbohydrates: 12g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 801mg | Potassium: 1183mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg
