Creamy Tuscan Salmon
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
428 kcal
-
Course
Main Course
Creamy Tuscan Salmon
Description
The recipe starts with salmon fillets seasoned with Italian seasoning, salt, and pepper, then seared to a golden brown. Using the same pan, a sauce is created by sautéing garlic, then adding chopped sun-dried tomatoes, green Italian olives, and fresh spinach. Vegetable broth is added to deglaze and combine flavors, followed by stirring in coconut cream to create a rich, creamy sauce.
The salmon is returned to the pan and gently warmed in the sauce, allowing the flavors to meld. The sauce’s components add contrasting tastes: the briny olives, the sweetness from sun-dried tomatoes, and the slight richness from coconut cream. The spinach provides a fresh, slightly earthy counterpoint.
This dish can be served as a main course alongside simple sides such as steamed vegetables or rice to complement the sauce and salmon. The recipe notes recommend careful cooking to avoid overcooking the salmon, with a suggested internal temperature target.
Leftover salmon can be refrigerated for up to five days or frozen for up to three months. The sauce can also complement other proteins like chicken or shrimp, showing the recipe’s flexibility.
Ingredients
Salmon:
- 1 tablespoon olive oil
- 1 pound salmon 3 or 4 salmon fillets, fillets
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
White cream sauce:
- 6-8 cloves garlic peeled
- 1/4 cup sun-dried tomatoes chopped
- 5 ounces spinach fresh
- 1 cup green Italian olives pitted
- 1/4 cup vegetable broth
- 3/4 cup coconut cream
Instructions
- Rinse the 1 pound Salmon Fillets and pat dry using a kitchen towel. Season the salmon with 1 teaspoon Italian Seasoning, 1/4 teaspoon Salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
- Heat a large non-stick pan. Add 1 tablespoon Olive Oil and heat until shimmering. Place the salmon and cook until nicely golden brown, about 4-6 minutes on each side.
- Remove the salmon from the pan and set aside. Using the same pan, add 6-8 cloves Garlic and sauté until fragrant.
- Immediately add the 1/4 cup Sun-dried tomatoes (chopped), 1 cup Pitted green Italian Olives, and 5 ounces Fresh Spinach (chopped). Pour in the 1/4 cup Vegetable broth and stir well.
- Reduce the heat to low and cook, stirring constantly, until the spinach is wilted. Now stir in the 3/4 cup Coconut Cream and cook for 1 minute more.
- Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
- Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
- Pour the sauce on top of the fish and serve warm.
Notes
- Store leftover creamy Tuscan salmon in a sealed container in the fridge for up to 5 days.
- Reheat leftovers gently in the microwave to prevent drying out the salmon.
- Freezing is possible for up to 3 months; thaw fully before reheating.
- Cook salmon to an internal temperature of 145°F to ensure doneness while avoiding dryness.
- Leaving skin on during cooking can help preserve moisture and achieve crisp edges.
- The sauce also pairs well with chicken breasts or shrimp as alternatives to salmon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 62mg | 21% |
| Sodium | 801mg | 33% |
| Potassium | 1183mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3613IU | 72% |
| Vitamin C | 15mg | 17% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
