Creamy Paleo Tuscan Garlic Salmon
This creamy and savory Tuscan garlic salmon dish is easy to prepare and perfect for cozy evenings, utilizing coconut cream for luxurious flavor without heaviness.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (about 6 oz each), skin-on or skinless Use fresh or thawed salmon.
- 2 tablespoons olive oil For searing salmon.
- 4 cloves garlic, minced Fresh garlic is recommended.
- 1 small onion, finely chopped Yellow or white onions work well.
- 1/2 cup sun-dried tomatoes (in oil), chopped Ensure they are drained before chopping.
- 1 cup full-fat coconut cream Use for a rich and creamy sauce.
- 1/2 cup chicken or vegetable stock Choose gluten-free stock if sensitive.
- 2 cups fresh baby spinach Can substitute with other leafy greens.
- 1 tablespoon lemon juice Fresh lemon juice recommended.
- 1 teaspoon dried oregano Can use fresh if desired.
- 1 teaspoon dried thyme Can be replaced with fresh thyme.
- Salt and freshly ground black pepper, to taste Adjust based on personal preference.
- Fresh parsley, chopped, for garnish Optional, for serving.
Instructions
Preparation
- Pat salmon dry and season both sides with salt, pepper, oregano, and thyme.
- Preheat a large skillet over medium-high heat with olive oil.
Sear the Salmon
- Place salmon fillets skin-side down and sear for 3–4 minutes until crisp; flip and sear the other side for 2–3 minutes (it will finish in the sauce). Remove salmon to a plate and set aside.
Build the Sauce
- In the same skillet, reduce heat to medium and add a splash more oil if needed. Sauté onion until translucent, about 3 minutes.
- Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in chopped sun-dried tomatoes and cook for 1 minute.
- Pour in the chicken or vegetable stock and coconut cream, stirring to combine. Bring to a gentle simmer.
Finish and Combine
- Add baby spinach and lemon juice to the sauce; cook until spinach wilts.
- Taste and adjust seasoning with salt and pepper.
- Nestle the salmon back into the skillet, spooning sauce over the fillets, and simmer for 2–4 minutes until salmon reaches desired doneness (internal temp 125–130°F for medium-rare, or longer if preferred).
Serve
- Garnish with chopped parsley and serve with roasted vegetables, cauliflower mash, or a crisp salad.
Notes
For a crispy finish, consider broiling the salmon for a minute before serving. The recipe is naturally gluten-free.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 12gProtein: 25gFat: 30gSaturated Fat: 25gSodium: 300mgFiber: 3gSugar: 6g
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