Creamy Tuscan Salmon

Traditional

This Tuscan salmon recipe is so creamy and delicious – Ready in 20 minutes or less, this easy salmon recipe is a winner!

Creamy Tuscan Salmon

May be served with your choice of cauliflower rice, zucchini noodles, steamed or roasted veggies
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3

Ingredients
  

  • 3 salmon fillets can substitute cod
  • 2 teaspoons olive oil
  • 2 tablespoons organic ghee
  • 5 cloves garlic finely diced
  • 1 small yellow onion diced
  • 1/3 cup vegetable broth
  • 5 ounces jarred sun-dried tomato in oil drained of oil
  • 1 3/4 cups canned full fat coconut milk
  • Salt and pepper to taste
  • 3 cups baby spinach leaves
  • 1/2 cup grated plant based Parmesan cheese Violife is favored. Can be tricky to find. Can be ordered online.
  • 1 tablespoon fresh parsley chopped
  • Side options: cauliflower rice, zucchini noodles, steamed or roasted veggies

Instructions
 

  • To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
  • In the same pan, melt the ghee in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.
  • Reduce heat to low, add the coconut milk, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
  • Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.
  • Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
  • Serve the creamy Tuscan salmon over cauliflower rice.
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