Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings
This Creamy Tuscan Salmon is one of my comfort foods. Its creamy sauce is very difficult to resist. You will surely eat a lot! In less than 30 minutes, this dish is ready for serving. Try it now!
INGREDIENTS :
Salmon:
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Salt
- 1-pound Salmon Fillets 3 or 4 salmon fillets
- 1 tablespoon Olive Oil
- White cream sauce:
- 3/4 c Coconut Cream
- 1 c Pitted green Italian Olives
- 6-8 cloves Garlic, peeled
- 1/4 c Vegetable broth
- 5 ounces of Fresh Spinach
- 1/4 c Sun-dried tomatoes, chopped
DIRECTIONS :
- Rinse the fish fillets with water to remove any dirt, then use paper towels to pat them dry.
- Sprinkle salt, pepper, and Italian seasoning over the fish fillets, then toss to coat.
- Place a large non-stick pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
- Add the fillets into the hot pan, then cook each side for 4 minutes or until they turn golden brown. Transfer them onto a clean plate.
- In the empty pan, stir in the garlic and sauté for about a minute or just until aromatic.
- Add the spinach, olives, broth, and tomatoes. Stir just until combined. Turn the heat down to low, then cook the spinach for about a minute until wilted.
- Put the fillets back into the pan, then spoon the sauce over. Add more seasonings if needed. Dish out!
- Serve the fish with the sauce on top. Enjoy!
Notes:
- Make sure not to overcook the fish or else they will become flaky.
- Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.
- You can use shrimp or chicken for this recipe if you prefer.
Nutrition Facts:
Calories: 428 kcal | Carbohydrates: 12g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 801mg | Potassium: 1183mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4mg
CREAMY TUSCAN SALMON
Yield:
4
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Salt
- 1-pound Salmon Fillets 3 or 4 salmon fillets
- 1 tablespoon Olive Oil
- White cream sauce:
- 3/4 c Coconut Cream
- 1 c Pitted green Italian Olives
- 6-8 cloves Garlic, peeled
- 1/4 c Vegetable broth
- 5 ounces of Fresh Spinach
- 1/4 c Sun-dried tomatoes, chopped
Instructions
- Rinse the fish fillets with water to remove any dirt, then use paper towels to pat them dry.
- Sprinkle salt, pepper, and Italian seasoning over the fish fillets, then toss to coat.
- Place a large non-stick pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
- Add the fillets into the hot pan, then cook each side for 4 minutes or until they turn golden brown. Transfer them onto a clean plate.
- In the empty pan, stir in the garlic and sauté for about a minute or just until aromatic.
- Add the spinach, olives, broth, and tomatoes. Stir just until combined. Turn the heat down to low, then cook the spinach for about a minute until wilted.
- Put the fillets back into the pan, then spoon the sauce over. Add more seasonings if needed. Dish out!
- Serve the fish with the sauce on top. Enjoy!
