Creamy Tuscan Salmon (Paleo)

Name: Creamy Tuscan Salmon (Paleo)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 3 Tbsp avocado oil; 1.5 to 2 lbs salmon; sea salt; black pepper; 5 cloves garlic; 1 15-ounce can full-fat coconut milk; 1 Tbsp cider vinegar or rice vinegar; ⅔ cup sun-dried tomatoes; ½ tsp paprika; 2 cups baby spinach

User Reviews

4.4

117 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 Servings
Calories
508 kcal
Course
Main Course
Cuisine
Mediterranean

Creamy Tuscan Salmon (Paleo)

Tyler Espinosa

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Creamy Tuscan Salmon is a healthy salmon recipe featuring a creamy dairy-free sauce with sun-dried tomatoes, garlic, and spinach. Serve it with steamed rice, noodles, or your choice of sides for an amazing meal!

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Ingredients

Servings

3 Tbsp avocado oil
1.5 to 2 lbs salmon cut into filets
sea salt to taste
black pepper
5 cloves garlic minced
1 15-ounce can full-fat coconut milk
1 Tbsp cider vinegar or rice vinegar
⅔ cup sun-dried tomatoes chopped
½ tsp paprika
2 cups baby spinach optional

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Instructions

Sprinkle the salmon filets with sea salt and heat the avocado oil in a large skillet (I recommend using a cast iron skillet or a quality nonstick skillet) over high heat. Allow the skillet to heat up for a few minutes until it is sizzling hot - you want it to be around 400 degrees Fahrenheit before you place the salmon on the skillet.
Place the salmon in the hot pan flesh side down and sear for 5 minutes.
Carefully flip the salmon and cook for another 5 minutes on the skin side, or until the salmon has reached your desired level of doneness. Check the internal temperature of the salmon with a meat thermometer. The FDA considers salmon to be fully cooked at 145 degrees F. Transfer the salmon filets to a plate and set aside.
Place the skillet back on the stove top and adjust the heat down to medium-high heat. Add the garlic and sauté for a minute or two, until it is very fragrant.
Add the coconut milk, vinegar, sun-dried tomatoes, and paprika to the skillet and stir well. Allow the sauce to cook at a full boil, stirring occasionally, until it has thickened to your desired thickness, about 8 to 12 minutes.
Add the baby spinach and continue cooking until the spinach has wilted.
Transfer the salmon back to the skillet and spoon the sauce over the salmon. Cook for a few minutes, until the salmon is piping hot. Serve Tuscan Salmon with your favorite side dishes, and enjoy!

Notes

I recommend serving this dish with steamed rice, noodles, mashed potatoes, garlic bread, or cauliflower rice to soak up some of that lovely creamy sun-dried tomato sauce.