Fructose Free Creamy Tuscan Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
For the sauce
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes (packed in olive oil), drained and roughly chopped
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun dried tomatoes in oil, please tap it and change its rating to Red.
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp dried italian seasoning
- ¼ tsp red pepper flakes
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with the 1/2 tsp salt and 1/4 tsp black pepper.
- 2
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 3–4 minutes more, until the salmon reaches 145°F (63°C) on an instant-read thermometer. Transfer to a plate and set aside.
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