PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 4 SERVINGS
This salmon dish is one of my family’s favourite seafood meals. A must on our rotation and excellent for busy weeknights. Pan-seared salmon in a mouth-watering garlic butter sauce with spinach, tomatoes, and basil that you can prep in a breeze and ready in no more than fifteen minutes! The perfect paleo, low-carb, and keto-friendly meal that pairs so well with a French baguette to soak up all those scrumptious garlic butter sauce.
INGREDIENTS
1 pound (450grams) salmon fillets
2 tbsp olive oil
1 tbsp olive oil or unsalted butter
1/4 tsp red pepper flakes
1 tsp smoked paprika or more, to taste
Kosher salt and freshly ground black pepper, to taste
1 tsp Italian seasoning
1 medium onion, chopped
4 cloves garlic, minced
4 Roma tomatoes, chopped
6 ounces fresh spinach
1/4 c. fresh basil leaves, chopped
1/2 c. (60ml) vegetable or chicken stock (or dry white wine)
2 tablespoons high-quality olive oil, optional
How to make Tuscan Garlic Salmon Skillet with Spinach and Tomato
Step 1: To a large skillet, heat 2 tbsp olive oil over medium-low heat. Add the salmon fillets, red pepper flakes, paprika, Italian seasoning, and salt to the hot oil and cook for about 5 minutes over medium heat until both sides are cooked through. When done, transfer the salmon fillets to a plate.
Step 2: In the now-empty skillet, add a tbsp olive oil and melt a tbsp butter over medium heat. Once the butter has melted, add the garlic and chopped onion to the skillet and gently cook until translucent and aromatic. Then, add in the chopped tomatoes, chopped fresh basil leaves, fresh spinach, and vegetable or chicken stock (or white wine) and continue to cook for another 3 to 5 minutes over medium heat until the spinach has wilted a little and the tomatoes release some of the juices. Adjust the seasoning according to taste.
Step 3: Return the cooked salmon to the skillet and quickly reheat. Just before serving, drizzle the salmon with olive oil for extra taste. Serve immediately. Enjoy!
Nutrition Facts:
Energy 370.54cal | Fat 26.5g | Protein 25.39g | Carbs 8.95g | Saturated Fat 3.79g | Polyunsat Fat 5.12g | Monounsat Fat 16.11g | Sugar 4.22g | Cholesterol 61.88mg | Sodium 187.51mg | Potassium 1041.68mg | Fiber 2.61g
Ingredients
- 1 pound (450grams) salmon fillets
- 2 tbsp olive oil
- 1 tbsp olive oil or unsalted butter
- 1/4 tsp red pepper flakes
- 1 tsp smoked paprika or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp Italian seasoning
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 Roma tomatoes, chopped
- 6 ounces fresh spinach
- 1/4 c. fresh basil leaves, chopped
- 1/2 c. (60ml) vegetable or chicken stock (or dry white wine)
- 2 tablespoons high-quality olive oil, optional
Instructions
Step 1: To a large skillet, heat 2 tbsp olive oil over medium-low heat. Add the salmon fillets, red pepper flakes, paprika, Italian seasoning, and salt to the hot oil and cook for about 5 minutes over medium heat until both sides are cooked through. When done, transfer the salmon fillets to a plate.
Step 2: In the now-empty skillet, add a tbsp olive oil and melt a tbsp butter over medium heat. Once the butter has melted, add the garlic and chopped onion to the skillet and gently cook until translucent and aromatic. Then, add in the chopped tomatoes, chopped fresh basil leaves, fresh spinach, and vegetable or chicken stock (or white wine) and continue to cook for another 3 to 5 minutes over medium heat until the spinach has wilted a little and the tomatoes release some of the juices. Adjust the seasoning according to taste.
Step 3: Return the cooked salmon to the skillet and quickly reheat. Just before serving, drizzle the salmon with olive oil for extra taste. Serve immediately. Enjoy!
