Paleo Tuscan Salmon
Wonderfully flavorful, this creamy hearty dish is the perfect meal year round!
Ingredients
- 2 tbsp olive oil
- 4 4-6 ounce salmon fillets
- 2 tbsp ghee or grass fed butter if you tolerate
- 4 cloves garlic, chopped or pressed
- 1 cup grape or cherry tomatoes
- 1/2 cup oil packed sun-dried tomatoes, drained
- 2 cups fresh spinach
- 1/2 cup unsweetened almond creamer homemade or store bought, see notes
- 1/2 cup chicken broth
- 2 tbsp nutritional yeast see notes
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh rosemary, chopped
Instructions
- Lightly salt salmon flesh. Heat a large skillet on medium heat and add olive oil. When the oil is hot, add the salmon skin side down and cook for 6 minutes. Then flip each piece and cook an additional 4 minutes. Remove from the pan.
- Add ghee and melt, then add garlic and stir until fragrant, about 30 seconds. Add grape or cherry tomatoes and cook for 3-4 minutes, stirring occasionally. Add sun-dried tomatoes and spinach, then season with salt and pepper. Cook for another 1-2 minutes until spinach is wilted.
- Turn heat down slightly (one notch). Add the broth, then cream and stir. (see notes below on cream) Simmer 3-4 minutes until the cream has thickened. Add the nutritional yeast and stir until combined.
- Chop the fresh basil and rosemary and add to the skillet. Add the cooked salmon back to the pan and heat through.
- Serve over hot spaghetti squash. (see notes)
Notes
To bake spaghetti squash, cut in half and scoop out the seeds. Brush olive oil on each half and season with salt and pepper. Place on a parchment lined baking sheet and bake for approximately 40 minutes. Let cool enough to handle and scoop out the squash and place in a bowl to serve as a base for the paleo tuscan salmon.
Using store bought nut cream such as Nutpods can sometimes result in separation or curdling. To minimize, shake the container really well before using, then gently warm the broth and cream in a separate pot before adding.
If you don't tolerate cow's milk but can have goat or sheep's milk, this can replace the nutritional yeast by adding 1/4 cup shredded sheep's milk manchego cheese. This can be added right away with the broth and cream.
Nutrition
Calories: 450kcalCarbohydrates: 10gProtein: 38gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 113mgSodium: 245mgPotassium: 1349mgFiber: 3gSugar: 3gVitamin A: 2059IUVitamin C: 25mgCalcium: 58mgIron: 3mg
Tried this recipe?Mention @slice.of.paleo or tag #slice.of.paleo so we can admire your work!