Creamy Tuscan Salmon Recipe
This Creamy Tuscan Salmon is made with fresh salmon fillets, a dairy-free cream sauce, and packed with vegetables. It's the perfect gluten-free and dairy-free dinner option!
Equipment
- Skillet Pan
Ingredients
- 3 or 4 fresh salmon fillets season with salt, pepper, garlic, and paprika.
- 1/2 yellow onion diced
- 5 garlic cloves minced
- 1 cup cherry tomatoes halved
- 1 cup vegetable broth or bone broth of choice
- 1 cup full fat coconut milk canned
- 1 tsp arrowroot starch or tapioca or cornstarch
- 1/2 tbsp Italian seasoning
- 1 cup fresh spinach chopped
- 1/2 cup fresh basil leaves chopped
- 1 tsp salt
- cracked black pepper to taste
- drizzle of olive oil for cooking
Instructions
Sear the Salmon:
- Season your salmon fillets with salt, pepper, granulated garlic, and paprika until each piece is coated.
- Heat about a tablespoon of olive oil in a cast-iron skillet (or another equivalent pan) to medium heat. Once sizzling, add your salmon fillets skin side up for 2-3 minutes. Flip and cook the other side for 3 more minutes. Remove from the pan and set aside
For the Sauce:
- In that same pan, add the onion and tomatoes and cook until softened. Then, add the minced garlic. Scrape all the brown bits off the pan for extra flavor.
- Once the garlic is aromatic, add in the broth, coconut milk, and all seasonings.
- While simmering, add arrowroot starch (or tapioca or cornstarch) to a small ramekin with equal parts water. Quickly mix to avoid clumping to make a slurry for the sauce.
- Add the slurry into the sauce. From here it should begin to thicken and the flavors should begin to incorporate. Add in the chopped spinach and basil.
- Lastly, nestle in the salmon filets to the sauce cook for a few more minutes or until salmon is cooked internally to your liking. Enjoy!
Notes
Store in an air-tight container for 3-4 days in the fridge.
Substitute grilled chicken for salmon.
Tried this recipe?Let us know how it was!