Creamy Garlic Tuscan Salmon
Rich and creamy on the outside; tender, juicy, and flaky on the inside. This Creamy Garlic Tuscan Salmon is going to be a keeper!
Servings: 2
Calories: 328kcal
Equipment
Ingredients
- 2 5 oz salmon filets
- 1 tablespoon olive oil plus additional if needed
- salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 small onion, chopped
- 4 cloves garlic minced
- 1 teaspoon arrowroot powder
- 1/4 teaspoon red pepper flakes
- 1 cup chicken bone broth
- 1/2 cup full fat coconut milk, mixed before adding if needed
- 1/2 tablespoon dijon mustard
- 1 teaspoon Italian seasoning blend
- 1/4 cup fresh basil, roughly chopped
- 1 1/2 cups baby spinach, roughly chopped
- 1/2 cup sun dried tomatoes in oil,* roughly chopped
Instructions
- Preheat the oven broiler to high and set the oven rack about 6 inches away from the heat source. Line a baking sheet with foil and spray with olive oil or other cooking oil. Place the salmon on the foiled baking sheet and brush 1 tbsp of olive oil over each fillet and season the with salt, pepper, garlic powder, onion powder, and paprika. Broil the salmon for 6-8 minutes (depending on how thick your salmon is) until the internal temperature has reached 145 F.
- Heat 1 tbsp of olive oil in a large skillet and cook the onions over medium heat for 2-3 minutes until soft, then stir in the garlic and cook another minute.
- Whisk in the arrowroot, add the red pepper flakes, bone broth, and coconut milk. Stir to combine, scraping the brown bits off the bottom. Then stir in the mustard, Italian seasoning, salt and pepper. Cook and stir over medium-high heat until it starts to thicken (about 5-6 minutes).
- Add the basil, spinach and sun-dried tomatoes and allow mixture to simmer for 1-2 minutes or until spinach is wilted. Place the salmon in the skillet and simmer another 2 minutes. Serve over cauliflower rice, zucchini noodles, or with roasted potatoes. Enjoy!
Notes
- If following the Whole30 diet, check the ingredients on your sun dried tomatoes, as many that are stored in oil are not compliant. You can also use tomatoes that are not stored in oil, just allow them to simmer long enough to soften in the broth.
Nutrition
Calories: 328kcal | Carbohydrates: 17g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 224mg | Potassium: 1140mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2851IU | Vitamin C: 40mg | Calcium: 77mg | Iron: 4mg
