Creamy Tuscan Salmon

top view of Creamy Tuscan salmon filets in pan in a creamy Tuscan sauce with spinach and olives

Print Recipe

5 from 29 votes

Pan-seared crispy salmon fillets in delicious creamy spinach, olives, and sun-dried sauce using coconut cream.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Servings: servings

Author: Rena

Equipment

knife
cutting board
skillet

Ingredients

Salmon:

1 tablespoon Olive Oil
1 pound Salmon Fillets 3 or 4 salmon fillets
1 teaspoon Italian Seasoning
1/4 teaspoon Salt

White cream sauce:

6-8 cloves Garlic peeled
1/4 cup Sun-dried tomatoes chopped
5 ounces Fresh Spinach
1 cup Pitted green Italian Olives
1/4 cup Vegetable broth
3/4 cup Coconut Cream

Instructions

Rinse the 1 pound Salmon Fillets and pat dry using a kitchen towel. Season the salmon with 1 teaspoon Italian Seasoning, 1/4 teaspoon Salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
Heat a large non-stick pan. Add 1 tablespoon Olive Oil and heat until shimmering. Place the salmon and cook until nicely golden brown, about 4-6 minutes on each side.
Remove the salmon from the pan and set aside. Using the same pan, add 6-8 cloves Garlic and sauté until fragrant.
Immediately add the 1/4 cup Sun-dried tomatoes (chopped), 1 cup Pitted green Italian Olives, and 5 ounces Fresh Spinach (chopped). Pour in the 1/4 cup Vegetable broth and stir well.
Reduce the heat to low and cook, stirring constantly, until the spinach is wilted. Now stir in the 3/4 cup Coconut Cream and cook for 1 minute more.
Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
Pour the sauce on top of the fish and serve warm.

Video

Notes

Don't overcook: Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.
Leaving the skin on? The skin provides a layer of protection against the hot pan, and it’s a lot easier to slide a spatula underneath crispy skin than underneath tender flesh. But of course, you can remove it, you'll still get crispy salmon edges.
Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.
Other Protein: This sauce would go well with chicken breasts (or thighs) or shrimp!

Storage:

Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition