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!
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!