Description
Creamy Tuscan Salmon with Coconut Milk is a delightful dish that fuses rich, savory flavors with a tropical twist. This recipe features tender salmon fillets simmered in luscious coconut milk, complemented by sun-dried tomatoes and vibrant spinach. The result? A comforting meal that’s not only visually stunning but also incredibly satisfying.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 cup full-fat coconut milk
- ½ cup oil-packed sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Chop the garlic and have all ingredients ready.
- Sauté garlic and spinach: In a large skillet over medium heat, heat olive oil. Add garlic and sauté until fragrant. Add spinach and cook until wilted.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2–3 minutes.
- Incorporate coconut milk: Pour in the coconut milk while stirring gently; let it simmer for about 5 minutes until it thickens slightly.
- Cook salmon: Place salmon fillets into the sauce, cooking on medium-low heat for 10–12 minutes, flipping halfway through until flaky.
- Finish with lemon juice: Drizzle with lemon juice and season with salt, pepper, and Italian seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 salmon fillet (170g)
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg