Whole 30 Creamy Garlic Tuscan Salmon
Print the Whole 30 Creamy Garlic Tuscan Salmon recipe here!
Holy Monday, Batman. It has been a while since I've blogged anything! I was knocked down by the flu last week coupled with being busy at work and in life. I couldn't even think about a blog post or social media. So, I am sorry to have been M.I.A. a bit but such is life and it's bound to happen more over the coming months until life settles down a bit for me. Now, finally I get to share with you this scrumptious recipe I tried a couple weeks ago and basically licked my plate clean...not kidding.
I'm clearly feeling the Tuscan vibe given I re-shared a Tuscan soup last week. And y'all...I have another delicious recipe to share soon with chicken and artichoke with coconut milk to. #givemeallthecreamygarlicplease Perhaps it's because I'm in the middle of Whole 30 that I'm craving these. I don't know. And I don't care. It's been heaven...that is...when I have felt good enough to cook for myself. Moving on!
I was in the mood for salmon and when I crave something I make a point to eat it. I feel like it's my body telling me I need something and I try to adhere to it. I will say that I LOVED this recipe. I will also say that while I devoured it I couldn't help thinking that the dish would be incredible if made using chicken or a lighter fish as well, because we all know that you have to like salmon and be in the mood for salmon. So, if you don't want salmon then follow the steps but prepare it with a different fish or chicken. YUM!
Shopping List
- 2 salmon filets, skin off if possible
- salt and pepper to taste
1 tbsp coconut oil
1 tbsp coconut oil
- 3 garlic cloves, finely diced
- 1/2 small yellow onion
- 1 to 2 oz sun dried tomato strips in oil, drained
- 1/2 to 3/4 cups whole coconut milk
- 1 to 2 cups spinach
- salt and pepper to taste
- 1 tbsp almond flour, optional
- 1 tbsp fresh parsley, chopped
Directions:
Heat a medium to large skillet over medium high heat and add in 1 tbsp coconut oil. Sprinkle salt and pepper on both sides of the salmon. Add to the pan and sear for about 5 minutes on one side, then flip to sear the other side for about 5 minutes, or until cooked to your liking. I prefer well done with salmon so mine too a bit longer. Remove the salmon and place it on a plate.
Add 1 tsbp coconut oil to the skillet with the remaining juices and add in the garlic. Saute until fragrant, then add the onion to saute until translucent. Add in the sun dried tomatoes to saute for a few minutes allowing the flavors to meld.
Reduce the heat a little bit and add in the coconut milk. Stirring occasionally, allow the sauce to simmer gently. Season with salt and pepper to your taste preference. You can add in red pepper flakes if desired - I did!
Add in the spinach and stir it in until the spinach wilts. While it is cooking you can add in the optional almond flour, this will thicken the sauce a little bit.
Finally, add the salmon back to the pan and cover with sauce. Sprinkle with fresh parsley before serving.
This is great served with cauliflower rice or a side of vegetables. If you're not following Whole 30 or Paleo you can serve with steamed rice or even pasta.
This frozen riced cauliflower was a mega exciting find. While I'm all on board for fresh everything, one thing that is a pain to cook with to me is cauliflower because of those tiny little white pieces that get EVERYWHERE. Drives me crazy and I struggle to not stop to clean them up while I'm cooking. Plus, on weeks when my cooking plans go awry and the cauliflower goes bad it's a total waste! This is pure cauliflower with no additives or seasoning. Easy to keep on hand in the freezer!
Creamy Garlic Tuscan Salmon
Paleo & Whole 30
I hope you enjoyed this recipe post and I'd love your feedback if you try it! I adapted it from a VERY non-Whole 30 compliant recipe with butter, and cheese, and cream, and cheese, and butter...eek! I imagine it's equally delicious but this one is so much healthier! And gosh, there was no lack of flavor, that is for sure.
Wishing everyone a wonderful week ahead!
XOXO
