Creamy Tuscan Salmon (Paleo)
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
508 kcal
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Course
Main Course
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Cuisine
Mediterranean
Creamy Tuscan Salmon (Paleo)
Description
The Creamy Tuscan Salmon (Paleo) combines pan-seared salmon filets with a sauce crafted from full-fat coconut milk, sun-dried tomatoes, garlic, cider vinegar, and a hint of paprika. Seared until reaching a desired doneness, the salmon maintains a flavorful crust while remaining juicy inside. The sauce is prepared in the same skillet, allowing the flavors to meld, and is optionally enriched with baby spinach for added texture and nutrition.
The sauce's combination of creamy coconut milk and tangy vinegar balances the richness of the salmon and the sweetness of sun-dried tomatoes. The paprika adds gentle warmth without overpowering the dish. This recipe is practical for serving over steamed rice, noodles, mashed potatoes, garlic bread, or cauliflower rice to capture the flavorful sauce.
The instructions specify careful temperature control to achieve a perfect sear on the salmon and recommend checking the internal temperature for doneness. Using a cast iron or quality nonstick skillet is suggested for better heat retention and cooking results.
Ingredients
- 3 Tbsp avocado oil
- 1.5 to 2 lbs salmon cut into filets
- salt to taste, sea salt
- black pepper
- 5 cloves garlic minced
- 1 coconut milk 15-ounce can, full-fat
- 1 Tbsp cider vinegar or rice vinegar
- ⅔ cup sun-dried tomatoes chopped
- ½ tsp paprika
- 2 cups baby spinach optional
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
- Serve this dish alongside steamed rice, noodles, mashed potatoes, garlic bread, or cauliflower rice to soak up the creamy sauce.
- Check salmon doneness with a meat thermometer aiming for 145°F as recommended by the FDA for safe consumption.
- Use a cast iron or quality nonstick skillet to get a good sear on the salmon filets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 508kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 39g | 78% |
| Fat | 33g | 51% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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