Description
Indulge in a delicious Creamy Tuscan Salmon dish packed with garlic spinach, artichokes, sun-dried tomatoes, and capers. Learn how to make it here!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 lb salmon fillets (450 g) (3 or 4 salmon fillets)
- 1/4 teaspoon (1 ml) salt
- 3 cloves garlic, minced
- 1/4 cup (60 ml) sun-dried tomatoes, chopped
- 1 cup (240 ml) artichoke hearts, chopped
- 2 tablespoons (30 ml) capers, drained
- 5 oz spinach, fresh (140 g)
- 1 cup (240 ml) coconut cream
- 1/4 teaspoon (1 ml) paprika
Instructions
- Pour olive oil into a large pan and warm it over a medium-high flame.
- Sprinkle salt onto the salmon pieces.
- Once the oil is heated, place the salmon into the pan with the flesh side touching the surface. Cook for roughly 4 minutes on medium-high heat.
- Lower the heat to medium.
- Turn the salmon over so that the skin side is now in contact with the pan. Continue cooking for another 4 or 5 minutes over medium heat, until the fish is tender and easily flakes.
- Take the salmon out of the pan.
- Into the same pan, now empty, toss in the chopped sun-dried tomatoes, minced garlic, chopped artichokes, and capers. Stir and cook for 1 minute.
- Introduce the fresh spinach to the pan and keep stirring as it cooks until the spinach softens, which should take a few minutes.
- Pour the coconut cream and paprika into the pan with the sautéed veggies. Allow it to come to a gentle boil, stirring for about 1 minute. Add salt for taste and more paprika if desired.
- Return the cooked salmon to the pan, nestling it into the creamy sauce.
- Ladle the sauce over the fish and let it simmer for a minute or more until the salmon is heated through and tender.
- Add salt to taste, if it’s necessary.
Notes
- Use light coconut milk instead of coconut cream for a lighter option.
- Add a squeeze of lemon juice to enhance the flavors of the dish.
- Sprinkle red pepper flakes for a bit of heat before serving.
