Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings
This Creamy Tuscan Salmon is one of my comfort foods. Its creamy sauce is very difficult to resist. You will surely eat a lot! In less than 30 minutes, this dish is ready for serving. Try it now!
Ingredients:
Salmon:
1 teaspoon Italian Seasoning
1/4 teaspoon Salt
1-pound Salmon Fillets 3 or 4 salmon fillets
1 tablespoon Olive Oil
White cream sauce:
3/4 c Coconut Cream
1 c Pitted green Italian Olives
6-8 cloves Garlic, peeled
1/4 c Vegetable broth
5 ounces of Fresh Spinach
1/4 c Sun-dried tomatoes, chopped
Directions:
Rinse the fish fillets with water to remove any dirt, then use paper towels to pat them dry.
Sprinkle salt, pepper, and Italian seasoning over the fish fillets, then toss to coat.
Place a large non-stick pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the fillets into the hot pan, then cook each side for 4 minutes or until they turn golden brown. Transfer them onto a clean plate.
In the empty pan, stir in the garlic and sauté for about a minute or just until aromatic.
Add the spinach, olives, broth, and tomatoes. Stir just until combined. Turn the heat down to low, then cook the spinach for about a minute until wilted.
Put the fillets back into the pan, then spoon the sauce over. Add more seasonings if needed. Dish out!
Serve the fish with the sauce on top. Enjoy!
Notes:
Make sure not to overcook the fish or else they will become flaky.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.
You can use shrimp or chicken for this recipe if you prefer.
Nutrition Facts:
Calories: 428 kcal | 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 teaspoon Italian Seasoning
- 1/4 teaspoon Salt
- 1-pound Salmon Fillets 3 or 4 salmon fillets
- 1 tablespoon Olive Oil
- White cream sauce:
- 3/4 c Coconut Cream
- 1 c Pitted green Italian Olives
- 6-8 cloves Garlic, peeled
- 1/4 c Vegetable broth
- 5 ounces of Fresh Spinach
- 1/4 c Sun-dried tomatoes, chopped
Instructions
Rinse the fish fillets with water to remove any dirt, then use paper towels to pat them dry.
Sprinkle salt, pepper, and Italian seasoning over the fish fillets, then toss to coat.
Place a large non-stick pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the fillets into the hot pan, then cook each side for 4 minutes or until they turn golden brown. Transfer them onto a clean plate.
In the empty pan, stir in the garlic and sauté for about a minute or just until aromatic.
Add the spinach, olives, broth, and tomatoes. Stir just until combined. Turn the heat down to low, then cook the spinach for about a minute until wilted.
Put the fillets back into the pan, then spoon the sauce over. Add more seasonings if needed. Dish out!
Serve the fish with the sauce on top. Enjoy!
Notes
Make sure not to overcook the fish or else they will become flaky. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again. You can use shrimp or chicken for this recipe if you prefer.
