CREAMY GARLIC TUSCAN SALMON WITH SPINACH & DRIED TOMATOES

Sockeye salmon is my fish of choice and I normally try to incorporate it into my meals a few times a month. I prefer sockeye because it’s super flavorful, rich, and loaded with omega-3 fatty acids. My go- to method of cooking salmon is to pop it into the oven, serve with a side of veggies and rice, and call it a night. This night, however, I wanted something a little more delicious than the norm 😉.

This recipe is so tasty, you wouldn’t even believe how quick and simple it is to make! I also decided to go dairy free with this dish! It turned out so luscious that you don’t even miss the difference. Dairy lovers, don’t worry. You can easily switch out some of the ingredients to fit your taste. Happy cooking and I hope you enjoy it as much as I did!

ingredients

3-4 salmon fillets

2 teaspoons olive oil

2 tablespoons butter

5 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup (80ml) vegetable broth

5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

1 3/4 cups heavy cream(USED Silk Whipping Cream Alternative)

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan(USED ‘PARMA!’ VEGAN PARMESAN IN ‘GARLICY GREEN’)

1 tablespoon fresh parsley, chopped

DIRECTIONS

1. To make the creamy garlic Tuscan salmon: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. You can serve the creamy garlic Tuscan salmon over steamed veggies or cauliflower rice for Keto dieters, or rice or pasta for non-Keto.

A handful of you requested this dish when I posted it on IG so I hope you enjoy it!