Red Meat Allergy Friendly Creamy Tuscan Salmon

Total time35 min

Prep time10 min

Cook time25 min

Red Meat Allergy Friendly Creamy Tuscan Salmon

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
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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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