Creamy Tuscan Salmon is a healthy salmon recipe featuring a creamy dairy-free sauce with sun-dried tomatoes, garlic, and spinach. Serve it with steamed rice, noodles, or your choice of sides for an amazing meal!
Sprinkle the salmon filets with sea salt and heat the avocado oil in a large skillet (I recommend using a cast iron skillet or a quality nonstick 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 degrees Fahrenheit 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. Check the internal temperature of the salmon with a meat thermometer. The FDA considers salmon to be fully cooked at 145 degrees F. Transfer the salmon filets to a plate and set aside.
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. Allow the sauce to cook at a full boil, stirring occasionally, until it has thickened to your desired thickness, about 8 to 12 minutes.
Add the baby spinach and continue cooking until the spinach has wilted.
Transfer the salmon back to the skillet and spoon the sauce over the salmon. Cook for a few minutes, until the salmon is piping hot. Serve Tuscan Salmon with your favorite side dishes, and enjoy!
Notes
I recommend serving this dish with steamed rice, noodles, mashed potatoes, garlic bread, or cauliflower rice to soak up some of that lovely creamy sun-dried tomato sauce.