Creamy Sun-Dried Tomato Salmon
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Creamy Sun-Dried Tomato Salmon
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This easy Sun-Dried Tomato Cod recipe features big bold Mediterranean flavors and is so easy to prepare! Delicious for any weeknight dinner or special occasion alike.
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Ingredients
- 3 Tbsp avocado oil
- 1 pound cod fish cut into individual filets
- sea salt to taste
- black pepper to taste
- onion powder
Creamy Sun-Dried Tomato Sauce:
- 6 large cloves garlic minced
- 1 15-ounce can full-fat coconut milk or 1 ⅔ cups heavy cream
- 1 tsp paprika
- ½ tsp onion powder
- 1 to 2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 8.5-oz jar sun-dried tomatoes, drained (about 1 cup of sun-dried tomatoes)
- Pinch red pepper flakes optional
- 3 cups baby spinach loosely packed
- ½ cup fresh basil leaves
- 5 stalks green onion chopped (green parts only)
- ¼ tsp Sea salt and black pepper to taste
Instructions
- Remove the cod fish filets from their packaging and place them on a plate lined with a couple paper towels. Use the paper towels to gently pat the fish to remove any excess moisture.
- Sprinkle both sides of each filet with sea salt, black pepper, and onion powder.
- Heat the avocado oil in a large nonstick skillet over high heat. Allow the skillet to heat up for a few minutes to become sizzling hot. The ideal temperature for the skillet should be between 400 and 450 degrees. If you have a laser thermometer, you can use it to test the temperature of the surface. Otherwise, carefully flicking a small amount of water on the hot surface to test whether or not it dances and immediately evaporates works too.
- Carefully place the cod filets on the hot surface and allow them to sear for 2 to 3 minutes per side, until each side is golden brown. Transfer the filets to a plate and set aside. Note: The fish should not be cooked through just yet.
- Allow the skillet to cool down for a few minutes, then place it back on the burner. Heat the skillet to medium heat. If needed, add more avocado oil. Sauté the minced garlic for 2 to 3 minutes, until fragrant. Add the can of full-fat coconut milk (or heavy cream if using), along with the paprika, onion powder, lemon zest, lemon juice, drained sun-dried tomatoes, and red pepper flakes (if adding). Bring the sauce to a full boil and cook, stirring occasionally, until it has thickened but is slightly thinner from the consistency you want, about 8 to 15 minutes. Add in the spinach, basil leaves, and chopped green onions and continue cooking until the spinach has wilted. Taste the sauce for flavor and add sea salt and black pepper to your personal taste.
- Transfer the cod filets to the skillet with the sauce and spoon the sauce over each filet. Continue cooking and spooning sauce over the fish until the filets are all cooked through and the sauce reaches your desired thickness. Cod is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. To check the internal temperature, insert a digital thermometer into the thickest part of each filet.
- Serve creamy sun-dried tomato cod with your choice of side dishes, and enjoy!
Nutrition Information
Show Details
Serving
1Serving (of 4)
Calories
460kcal
(23%)
Carbohydrates
15g
(5%)
Protein
26g
(52%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Cholesterol
70mg
(23%)
Sodium
1055mg
(44%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 460kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 70mg | 23% |
| Sodium | 1055mg | 44% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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