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Salmon filets in a creamy coconut and spinach sauce.
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5 from 30 votes

Creamy Tuscan Salmon

Creamy Tuscan Salmon made with pan-seared salmon in a creamy coconut sauce with garlic, spinach, sun-dried tomatoes, and green olives. An easy one-pan dinner that's ready in about 25 minutes.
Prep Time5 minutes
Cook Time20 minutes
0 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

Ingredients

Salmon:

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

White cream sauce:

  • 6-8 cloves Garlic peeled, chopped or minced
  • 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 paper towel. Season the salmon with 1 teaspoon Italian Seasoning, 1/4 teaspoon Salt, and Ground Black Pepper.
  • Heat a large non-stick pan. Add 1 tablespoon Olive Oil and heat until shimmering. Place the salmon skin-side down and cook until nicely golden brown, about 4-6 minutes on each side.
    cooked salmon filets in a pan.
  • Remove the salmon from the pan and set aside. Using the same pan, add 6-8 cloves Garlic (minced or finely chopped) and sauté until fragrant.
    seared sun-dried tomatoes and garlic in a skillet.
  • 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.
    coconut cream sauce with spinach and olives.
  • Carefully return the cooked salmon to the pan, nestling it into the sauce, and cook until heated.
  • Taste and adjust the seasonings to your taste. Transfer the salmon to the serving plates.
  • Pour the sauce on top of the salmon and serve warm.
    Fork flaking a salmon fillet in the pan.

Video

Notes

  • Pat the salmon dry before seasoning to help it get a nice sear.
  • Use salmon fillets that are similar in thickness so they cook evenly.
  • Don't overcook the salmon during the initial sear since it will warm again in the sauce.
  • Use unsweetened coconut cream, not cream of coconut. Cream of coconut contains added sugar and will make the sauce sweet.
  • Frozen spinach can be used, but thaw it and squeeze out the excess moisture first.
  • Heavy cream can be substituted for coconut cream if the recipe doesn't need to be dairy-free.
  • Taste the sauce before adding more salt because the olives and sun-dried tomatoes are already salty.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently.

Nutrition

Serving: 1salmon with sauce | Calories: 424kcal | Carbohydrates: 11g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 819mg | Potassium: 1174mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3601IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 4mg