Delicious Easy Creamy Tuscan Salmon w Coconut Milk Recipe
Author:antaki
Total Time:30 minutes
Yield:2 servings 1x
Description
Savor this creamy Tuscan salmon made easy with coconut milk Perfect for quick dinners delivering rich flavor and delightful texture Enjoy
Ingredients
Scale
2 salmon fillets (around 6 ounces each)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup spinach (fresh or thawed from frozen)
1 cup cherry tomatoes, halved
1 cup coconut milk (full-fat for a creamier texture)
1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Start by finely chopping the onion and mincing the garlic. Rinse the spinach if it’s fresh, and halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 2-3 minutes until it starts to soften.
Toss in the minced garlic and cook for another minute.
Add the spinach and cherry tomatoes to the skillet. Sauté for around 2-3 minutes or until the spinach is wilted and the tomatoes have softened.
Carefully pour the coconut milk into the skillet, stirring to combine everything. Add the dried Italian herbs, and season with salt and pepper. Bring it to a gentle simmer.
Push the veggies to the side of the skillet, making room for the salmon fillets. Place the fillets skin-side down, and spoon some of the sauce over them. Cover the skillet and let it cook for 5-8 minutes.
Once the salmon is cooked, turn off the heat and sprinkle with fresh parsley if you’re using it. Serve the salmon on a plate with some of the sauce and veggies.
Notes
A delightful recipe for Easy Creamy Tuscan Salmon with Coconut Milk, perfect for a cozy weeknight dinner.
