Golden, seared salmon fillets get nestled into a rich, garlicky sauce built on coconut milk, sun-dried tomatoes, and a good hit of Italian seasoning and red pepper flakes. Baby spinach wilts right into that sauce for color and freshness, while a squeeze of lemon juice keeps everything bright instead of heavy. The sauce reduces to a glossy, spoon-coating consistency that clings to the fish and pools perfectly around it in the skillet. Scatter on fresh basil at the end and you've got a restaurant-style one-pan dinner that feels indulgent but comes together in under 30 minutes. This is a genuinely great option to add to a dairy free dinner rotation, since the creaminess here comes from coconut milk rather than anything else. Serve it straight from the pan with crusty bread or rice to soak up every drop of sauce.
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Pat the salmon fillets dry with paper towels and season both sides with the 1/2 tsp salt and 1/4 tsp black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is golden and releases easily from the pan. Flip and cook for 3ā4 minutes more, until the salmon reaches 145Ā°F (63Ā°C) on an instant-read thermometer. Transfer to a plate and set aside.
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