Description
Discover how to make a delicious Creamy Tuscan Salmon in just 30 minutes with this easy recipe. Perfect for a quick and flavorful dinner!
Ingredients
- – 2 tablespoons olive oil (30 ml)
- – 4 ounces salmon fillets (113 g)
- – 1 teaspoon salt, for the salmon (plus more) (5 ml)
- – 1/2 teaspoon black pepper, plus more (2.5 ml)
- – 2 tablespoons beef tallow (28 g)
- – 6 cloves garlic, smashed and minced
- – 18 ounces cherry tomatoes (510 g)
- – 1 cup coconut cream (240 ml)
- – 1 & 1/2 teaspoons salt, for the sauce (7.5 ml)
- – 1 teaspoon dried basil (5 ml)
- – 1/4 teaspoon ground cumin (1.25 ml)
- – Black pepper, to taste
- – 1/2 cup vegetarian-friendly cheese, shredded (50 g)
- – 3-4 ounces spinach, chopped (85-113 g)
- – 1/2 bunch fresh basil, roughly chopped
Instructions
- Start by browning the salmon. Place a 12-inch skillet with high sides on the stove over medium-high heat. Allow the pan to heat for a few minutes until it becomes very hot.
- In the meantime, dry each piece of salmon with paper towels. Season the top of the salmon with salt and black pepper.
- Pour olive oil into the hot skillet and swirl it around to cover the surface. The oil should begin to shimmer instantly. Lay each salmon fillet into the pan. If your salmon has skin, put it skin-side down first. Ensure the salmon pieces are not too close to each other to avoid steaming. Sprinkle some additional salt and pepper on the other side of each fillet. Sear the salmon over medium-high heat for 1-3 minutes based on how thick the fillets are. Once the underside is nicely browned, flip the salmon to cook the other side for about 30 seconds to a minute before turning off the heat. Take care not to overcook the salmon.
- Transfer the salmon to a plate and keep it warm.
- Prepare the Tuscan sauce. At medium heat, add beef tallow to the remaining oil in the pan from cooking the salmon. Once melted, add minced garlic. Stir regularly for about a minute until the garlic becomes aromatic.
- Cut half of the cherry tomatoes in half and leave the rest whole. Add them to the pan with the melted tallow, cooking for a minute or until some tomatoes start to burst.
- Pour in coconut cream. Add salt, dried basil, ground cumin, and black pepper to taste.
- Allow the cream mixture to come to a gentle simmer for about 2-4 minutes.
- Incorporate shredded vegetarian-friendly cheese. Add in the chopped spinach and mix everything together.
- Continue to cook on medium heat until the cream thickens a little, and the spinach wilts.
- Stir in the roughly chopped fresh basil. Return the salmon to the pan, reheating if necessary.
- Offer with pasta, roasted potatoes, mashed potatoes, rice, cauliflower rice, or enjoy it on its own with a large green salad!
Notes
- Properly pat dry salmon fillets before seasoning to prevent excess moisture.
- Avoid overcrowding the skillet to ensure even browning while searing.
- Adjust black pepper in sauce to taste; customize dish with preferred sides.
