Creamy Tuscan Salmon
This creamy tuscan salmon is sautéed to perfection. Served in a pool of guilt-free creamy sauce with fresh spinach and cherry tomatoes!
Creamy tuscan salmon will change your entire view on salmon! Whenever I think of cooking salmon, I think in the oven or on the grill. I never think of cooking it in a pan on the stove top.
I’m always scared i’ll over cook or under cook it, no matter how I cook it. When I was cooking it in a pan, I was nervous that it wouldn’t be cooked…but it was! It was actually cooked perfectly!
It was so easy to pan sear the salmon, and cook it in the pan. The salmon took about 4-5 minutes on each side, and it peeled right off of the skin!
The best part about this meal, is that the cream sauce is made with full fat coconut milk and two tablespoons of butter, which isn’t too bad! Its way better than eating a cream sauce thats made with heavy cream, or dairy cream.
I was a little hesitant, and feared that the entire dish would taste like coconut, but it didn’t! There was a very faint scent and taste of coconut if anything. But it was delicious!
The sautéed onions, garlic, tomatoes and spinach paired perfectly with the cream sauce. The salmon was the cherry on top!
Make sure to check out my recipe for roasted sweet potato tacos! https://thehungrylyoness.com/2019/11/17/roasted-sweet-potato-tacos/
Creamy Tuscan Salmon
Ingredients
- 1 lb. fresh salmon, cut into 3 pieces I used fresh sockeye salmon, and made sure bones were removed.
- 2 cups baby spinach, fresh
- 2 cups cherry tomatoes
- 4 garlic cloves, minced
- 1/2 cup sweet onion, diced
- 1 cup coconut milk, full fat
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes
- salt & pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter, unsalted
- 1/3 cup white wine, dry
Instructions
- Cut filet of salmon in thirds using a sharp knife.
- Season both sides of salmon with salt and pepper.
- Heat a large skillet to medium high heat.
- Add olive oil in skillet and add salmon flesh side down, skin side up. Press salmon into pan to help sear.
- Cook salmon for 4 minutes on each side.
- Remove salmon from pan and set aside.
- Immediately in same pan, add butter and let melt.
- Add garlic and sauté for 30 seconds.
- Add onion and sauté for about 2 minutes until translucent.
- Add white wine to deglaze pan. Add some salt and red pepper flakes to pan.
- Add cherry tomatoes to pan and cook for 3-4 minutes. Press down on tomatoes so they burst.
- Add in your spinach and sauté until wilted down.
- Pour in coconut milk, stir and simmer for about 3-4 minutes.
- Add lemon juice and stir.
- Add your salmon back to pan in sauce.
- Serve and enjoy!
