By Nonie Taul
This recipe is brought to you by Nonie Taul, a Portico Partner. She created delicious healthy recipes for your whole family to enjoy!
CREAMY TUSCAN SALMON WITH SPINACH AND SUN-DRIED TOMATOES
3-4 salmon fillets
2 teaspoons olive oil
1 TBSP minced garlic
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth or white wine
5 ounces (150g) jarred sun-dried tomato strips in oil, drained of oil
3/4 can coconut milk
Salt and pepper, to taste
3 cups baby spinach leaves
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. In the same pan, add 1 tsp oil 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.
Reduce heat to low, add the coconut milk, and bring to a gentle simmer, while stirring
occasionally. Season the cream sauce with salt and pepper to your taste.
Add in the baby spinach and allow to wilt in the sauce. Add the grilled salmon filets back
into the pan and spoon the sauce over each filet. Serve the creamy garlic Tuscan salmon over steamed veg or cauliflower rice! Enjoy!