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Creamy Tuscan Salmon (Paleo)
4.4 from 117 votes

Creamy Tuscan Salmon (Paleo)

Creamy Tuscan Salmon features salmon filets seared to a tender finish and topped with a rich sauce made from coconut milk, sun-dried tomatoes, garlic, and spices. The sauce's creamy texture and tang from vinegar complement the salmon's natural flavor. Baby spinach provides a mild leafy addition, making this dish a well-rounded and colorful meal option.

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

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

    Cup of Yum
  1. 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.
  2. Place the salmon in the hot pan flesh side down and sear for 5 minutes.
  3. 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.
  4. 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.
  5. 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. 
  6. Add the baby spinach and continue cooking until the spinach has wilted.
  7. 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

Serving 1Serving (of 4) Calories 508kcal (25%) Carbohydrates 9g (3%) Protein 39g (78%) Fat 33g (51%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 508

% 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.