Creamy Tuscan Salmon
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
4 servings
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Calories
428 kcal
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Course
Main Course
Creamy Tuscan Salmon
Report
Pan-seared crispy salmon fillets in delicious creamy spinach, olives, and sun-dried sauce using coconut cream.
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Ingredients
Salmon:
- 1 tablespoon olive oil
- 1 pound salmon fillets 3 or 4 salmon 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 fresh spinach
- 1 cup Pitted green Italian Olives
- 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
- Storage:
- Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Don't overcook: Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.
- Leaving the skin on? The skin provides a layer of protection against the hot pan, and it’s a lot easier to slide a spatula underneath crispy skin than underneath tender flesh. But of course, you can remove it, you'll still get crispy salmon edges.
- Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.
- Other Protein: This sauce would go well with chicken breasts (or thighs) or shrimp!
Nutrition Information
Show Details
Calories
428kcal
(21%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Cholesterol
62mg
(21%)
Sodium
801mg
(33%)
Potassium
1183mg
(34%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
3613IU
(72%)
Vitamin C
15mg
(17%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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