Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
This creamy Tuscan salmon is another amazing weeknight dinner you can throw together easily and quickly. The salmon fillets are pan-seared and cooked in scrumptious creamy spinach, olives, and sun-dried sauce using coconut cream.
Ingredients
Salmon:
1 pound Salmon Fillets 3 or 4 salmon fillets
1 tablespoon Olive Oil
1/4 teaspoon Salt
1 teaspoon Italian Seasoning
White cream sauce:
1/4 c. Sun-dried tomatoes, chopped
6-8 cloves Garlic, peeled
5 ounces of Fresh Spinach
1/4 c. Vegetable broth
3/4 c. Coconut Cream
1 c. Pitted green Italian Olives
How to make Creamy Tuscan Salmon
Step 1: After you rinse the fish fillets, pat them dry with a kitchen towel. Sprinkle the fillets with Italian seasoning, salt, and ground pepper. Or you can add the Italian seasoning along with the coconut cream sauce.
Step 2: Heat the oil in a large non-stick pan. Once shimmering, add the fillets to the pan and cook for about 4 to 6 minutes per side until golden brown. Set aside when done.
Step 3: Saute the garlic in the now-empty pan until aromatic. Add the chopped tomatoes right away, along with the olives, and spinach. Add the broth and mix well.
Step 4: Adjust the heat to low and continue to cook while stirring until the spinach has wilted. Next, add the coconut cream, stir, and cook for another minute.
Step 5: Add the cooked salmon back to the pan and cook until heated.
Step 6: Season according to taste.
Step 7: To the serving plates, transfer the salmon. On top, pour the sauce.
Step 8: Serve the creamy Tuscan salmon immediately. Enjoy!
Notes:
Make sure not to overcook the salmon. Cook it until it reaches an internal temperature of 145 degrees F.
You can remove or leave the skin on if desired.
In an airtight container, place any leftover salmon and store it in the fridge for up to 3-5 days. Or keep it in the freezer for up to 3 months. Before serving, reheat in the microwave.
You can also use the same sauce for the chicken breasts (or thighs) or shrimp.
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
Creamy Tuscan Salmon
Ingredients
- Salmon:
- 1 pound Salmon Fillets 3 or 4 salmon fillets
- 1 tablespoon Olive Oil
- 1/4 teaspoon Salt
- 1 teaspoon Italian Seasoning
- White cream sauce:
- 1/4 c. Sun-dried tomatoes chopped
- 6-8 cloves Garlic peeled
- 5 ounces of Fresh Spinach
- 1/4 c. Vegetable broth
- 3/4 c. Coconut Cream
- 1 c. Pitted green Italian Olives
Instructions
- After you rinse the fish fillets, pat them dry with a kitchen towel. Sprinkle the fillets with Italian seasoning, salt, and ground pepper. Or you can add the Italian seasoning along with the coconut cream sauce.
- Heat the oil in a large non-stick pan. Once shimmering, add the fillets to the pan and cook for about 4 to 6 minutes per side until golden brown. Set aside when done.
- Saute the garlic in the now-empty pan until aromatic. Add the chopped tomatoes right away, along with the olives, and spinach. Add the broth and mix well.
- Adjust the heat to low and continue to cook while stirring until the spinach has wilted. Next, add the coconut cream, stir, and cook for another minute.
- Add the cooked salmon back to the pan and cook until heated.
- Season according to taste.
- To the serving plates, transfer the salmon. On top, pour the sauce.
- Serve the creamy Tuscan salmon immediately. Enjoy!
