Paleo Tuscan Garlic Salmon
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp avocado oil
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in olive oil, roughly chopped
- 2 cups fresh baby spinach
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp fresh lemon juice
- Small handful of fresh basil, torn (optional)
Instructions
- Pat salmon fillets completely dry with paper towels. Season both sides with sea salt, black pepper, and smoked paprika.
- Heat avocado oil in a large skillet over medium-high heat. Add salmon skin-side down and cook undisturbed for 4 minutes. Flip and cook another 3 minutes until just barely cooked through. Remove to a plate and set aside.
- Reduce heat to medium. In the same pan, add minced garlic and stir constantly for about 60 seconds until fragrant and lightly golden.
- Add the sun-dried tomatoes and stir together with the garlic for 1 minute.
- Pour in the coconut milk and add Italian seasoning and red pepper flakes if using. Stir to combine and bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce begins to thicken slightly.
- Add the baby spinach and stir until fully wilted, about 2 minutes.
- Nestle the salmon fillets back into the pan and spoon the sauce over the top. Let everything warm together for 2 minutes. Squeeze lemon juice over the top, scatter fresh basil if using, and serve immediately.
Notes
Always pat salmon completely dry before searing — this is the single most important step for getting a golden crust instead of a steamed, pale fillet. Do not skip it.