Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings: 4
A healthy, delicious, easy weeknight dinner that is perfect for everyone! Pan-seared salmon in a creamy garlic sauce with spinach, sun-dried tomatoes, and olives.
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: Rinse and pat dry the fish fillets with a kitchen towel. Season the fillets with Italian seasoning, salt, and ground pepper. Or add the Italian seasoning later in the coconut cream sauce.
Step 2: Add oil in a heated large non-stick pan. Once the oil is hot, add the fish to the pan and cook for about 4 to 6 minutes on both sides until nicely golden brown.
Step 3: Take the cooked fish out of the pan and set aside.
Step 4: Saute the garlic in the same pan until fragrant.
Step 5: Quickly add the chopped tomatoes, olives, and spinach. Pour in the broth and stir to combine.
Step 6: Adjust the heat to low, cook, and stir until the spinach is wilted. Add in the coconut cream and continue to cook for a minute.
Step 7: Gently add the cooked salmon back to the pan and cook until heated.
Step 8: Adjust the seasoning according to taste. Once done, transfer to servings plates and pour the sauce over the salmon. Serve warm and enjoy!
Notes:
Cook the salmon until the internal temperature reached 145 degrees F. Be careful not to overcook the fish.
Leave the skin on or remove it. Either way, you will still get crispy salmon edges.
Place leftovers in an airtight container and store in the fridge for up to 3 days.
Use chicken breasts/thighs or shrimp for this recipe. The sauce works pretty well with them, too.
To store, store in a container and place in the fridge for up to 5 days or up to 3 months in the freezer. When ready to eat, reheat in the microwave.
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: Rinse and pat dry the fish fillets with a kitchen towel. Season the fillets with Italian seasoning, salt, and ground pepper. Or add the Italian seasoning later in the coconut cream sauce.
Step 2: Add oil in a heated large non-stick pan. Once the oil is hot, add the fish to the pan and cook for about 4 to 6 minutes on both sides until nicely golden brown.
Step 3: Take the cooked fish out of the pan and set aside.
Step 4: Saute the garlic in the same pan until fragrant.
Step 5: Quickly add the chopped tomatoes, olives, and spinach. Pour in the broth and stir to combine.
Step 6: Adjust the heat to low, cook, and stir until the spinach is wilted. Add in the coconut cream and continue to cook for a minute.
Step 7: Gently add the cooked salmon back to the pan and cook until heated.
Step 8: Adjust the seasoning according to taste. Once done, transfer to servings plates and pour the sauce over the salmon. Serve warm and enjoy!
Notes
Cook the salmon until the internal temperature reached 145 degrees F. Be careful not to overcook the fish. Leave the skin on or remove it. Either way, you will still get crispy salmon edges. Place leftovers in an airtight container and store in the fridge for up to 3 days. Use chicken breasts/thighs or shrimp for this recipe. The sauce works pretty well with them, too. To store, store in a container and place in the fridge for up to 5 days or up to 3 months in the freezer. When ready to eat, reheat in the microwave.
