Hazelnut 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
- 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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