Creamy Tuscan Salmon made perfectly seared in a skillet with rich and creamy dairy-free sauce of sun-dried tomatoes, garlic, and spinach.

The whole meal comes together in about 30 minutes and is paleo friendly and healthy!

– avocado oil – salmon – sea salt – black pepper – garlic – coconut milk – cider vinegar – tomatoes – paprika – baby spinach



Sprinkle the salmon filets with sea salt and heat the avocado oil in a large skillet over high heat. Allow the skillet to heat up for a few minutes until it is sizzling hot - you want it to be around 400° F before you place the salmon on the skillet.

Place the salmon in the hot pan flesh side down and sear for 5 minutes.


Carefully flip the salmon and cook for another 5 minutes on the skin side, or until the salmon has reached your desired level of doneness.



Place the skillet back on the stove top and adjust the heat down to medium-high heat. Add the garlic and sauté for a minute or two, until it is very fragrant.

Add the coconut milk, vinegar, sun-dried tomatoes, and paprika to the skillet and stir well.


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