Description
Learn how to make a delicious 30 Minute Creamy Tuscan Salmon that is perfect for a quick and flavorful dinner. Try this easy recipe today!
Ingredients
- – 2 tablespoons olive oil (30 ml)
- – 4 ounces salmon fillets (113 g), Four Fillets
- – 1 teaspoon (5 ml) sea salt, for the salmon (plus more)
- – 1/2 teaspoon (3 ml) black pepper, plus more
- – 2 tablespoons (30 ml) vegetable oil
- – 6 cloves garlic, smashed and minced
- – 18 ounces cherry tomatoes (510 g)
- – 1 cup coconut cream (240 ml)
- – 1 & 1/2 teaspoons (3 ml) sea salt, for the sauce
- – 1 teaspoon (5 ml) dried basil
- – 1/4 teaspoon (1 ml) cayenne pepper
- – black pepper, to taste
- – 1/2 cup vegan cheese, shredded (50 g)
- – 3-4 ounces spinach (85-113 g), chopped
- – 1/2 bunch fresh basil, roughly chopped
Instructions
- Start by cooking the salmon. Place a large skillet with high sides on medium-high heat. Allow it to warm up for a few minutes until it’s very hot.
- While waiting, dry each piece of salmon with paper towels. Season the top of the salmon with sea salt and black pepper.
- Pour olive oil into the heated pan and swirl it around to coat the base. It should start shimmering right away. Put each salmon fillet into the pan. If there’s skin, place it skin side down first. Ensure the salmon pieces are not too close to each other to avoid steaming. Season the other side of the fillets with additional salt and pepper. Let the salmon cook on medium-high heat for 1-3 minutes, depending on thickness, until the underside is nicely browned. Flip the salmon to cook the other side for 30 seconds to 1 minute, then turn off the heat. Avoid overcooking.
- Transfer the salmon to a plate and keep it warm.
- Prepare the Tuscan sauce. Add vegetable oil to the remaining oil in the pan over medium heat. Once heated, add minced garlic cloves. Stir often for about a minute until fragrant.
- Halve some cherry tomatoes and keep the rest whole. Add them to the pan with the oil, cooking for a minute or until some tomatoes begin to burst.
- Pour in coconut cream. Add sea salt, dried basil, cayenne pepper, and black pepper to your taste.
- Allow the mixture to simmer gently for 2-4 minutes.
- Stir in vegan cheese. Add the chopped spinach and mix it in.
- Continue heating until the cream thickens slightly and the spinach wilts.
- Mix in chopped fresh basil. Place the salmon back in the pan. Warm it through if needed.
- Serve with your choice of pasta, roasted potatoes, mashed potatoes, rice, or cauliflower rice, or enjoy it alone with a fresh green salad!
Notes
- Try using smoked paprika or chili powder for a more intense flavor in the sauce.
- Mix in bell peppers or zucchini for variety and added nutrients.
- For a creamier sauce, stir in cream cheese or Greek yogurt for a richer consistency.
