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pan seared creamy tuscan salmon

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!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Dinner
Ingredients Method

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

Method
 

  1. Cut filet of salmon in thirds using a sharp knife.
  2. Season both sides of salmon with salt and pepper.
  3. Heat a large skillet to medium high heat.
  4. Add olive oil in skillet and add salmon flesh side down, skin side up. Press salmon into pan to help sear.
  5. Cook salmon for 4 minutes on each side.
  6. Remove salmon from pan and set aside.
  7. Immediately in same pan, add butter and let melt.
  8. Add garlic and sauté for 30 seconds.
  9. Add onion and sauté for about 2 minutes until translucent.
  10. Add white wine to deglaze pan. Add some salt and red pepper flakes to pan.
  11. Add cherry tomatoes to pan and cook for 3-4 minutes. Press down on tomatoes so they burst.
  12. Add in your spinach and sauté until wilted down.
  13. Pour in coconut milk, stir and simmer for about 3-4 minutes.
  14. Add lemon juice and stir.
  15. Add your salmon back to pan in sauce.
  16. Serve and enjoy!