Have you been craving a hearty dinner that checks the boxes for your Paleo diet? If so, this creamy garlic Tuscan salmon might just become your new go-to. It has a velvety sauce, savory garlic notes, and tender salmon that comes together in no time. Plus, you’ll still keep it Paleo by swapping out common dairy ingredients with lighter alternatives. In the end, you get loads of flavor minus any guilt.
This dish is versatile enough for a weeknight meal or a cozy weekend dinner. Ready to see how it’s done?
Ingredients
- 4 salmon fillets (skin on or off, about 6 ounces each)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- ½ cup coconut milk (full-fat for a thicker sauce)
- ½ cup chicken broth (homemade or low-sodium)
- ⅓ cup sun-dried tomatoes (drained and sliced)
- 2 cups fresh spinach leaves
- 1 teaspoon dried basil (or a handful of chopped fresh basil)
- Salt and pepper, to taste
Directions
-
Warm the oil
Heat the olive oil in a large skillet over medium-high heat. Wait until it shimmers slightly before adding the salmon. -
Sear the salmon
Season the fillets with salt and pepper, then lay them in the skillet. Cook for about 4 minutes on each side, or until they turn golden brown. Remove the salmon from the pan and set it aside on a plate. -
Sauté the garlic
Lower the heat to medium. Add minced garlic to the same skillet and cook for about 30 seconds, stirring gently to avoid burning. -
Make the sauce
Pour in the coconut milk and chicken broth, whisking lightly to combine with the garlic and any browned bits from the salmon. Stir in the sun-dried tomatoes and dried basil. Let the sauce simmer for 3–5 minutes. -
Add the spinach
Drop in the spinach leaves and stir until they wilt, which takes about a minute. If you prefer a thicker sauce, you can let it simmer a bit longer. -
Return the salmon
Place the cooked fillets back into the skillet and gently spoon the sauce over each piece to coat. Let everything simmer together for another 2 minutes to reheat the salmon. -
Adjust seasoning
Use a small spoon to sample the sauce. Add more salt, pepper, or basil if needed. -
Serve and enjoy
Transfer the salmon and sauce to your serving plates. It pairs nicely with zucchini noodles or cauliflower rice to keep the meal fully Paleo.
Nutrition facts
Below is a general estimate per serving, assuming the recipe makes four servings:
- Calories: 400–450
- Protein: ~35g
- Total fat: ~25g
- Carbs: ~8g (from sun-dried tomatoes and spinach)
- Fiber: ~2g
Keep in mind these numbers can vary based on the exact brands and portion sizes you use.
Final thoughts
This recipe blends rich, garlicky flavors with a creamy texture, all while staying Paleo-friendly. It’s perfect if you’re short on time yet want something that feels special. Serve it with your favorite veggie side, and you’ll have a crowd-pleasing meal that’s surprisingly easy to whip up.
If you try this dish, let me know how it turned out. You might find it becomes your staple for impressing guests or just treating yourself on any random Tuesday. After all, who says healthy has to be boring?
Frequently asked questions (FAQs)
-
Can I substitute other fish?
Absolutely. Cod or halibut would also taste great. Just keep an eye on the cooking time since they might need a minute or two less. -
Is there a way to make the sauce thicker?
Yes. You can reduce the sauce longer over low heat, or even blend in a spoonful of arrowroot powder mixed with a bit of water. -
Can I use a non-dairy milk other than coconut milk?
You can. Almond milk is a common choice, but it doesn’t yield quite the same creaminess as coconut milk. -
How can I store leftovers?
Keep the salmon and sauce in an airtight container in the fridge for up to two days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce becomes too thick.
Ingredients
4 salmon fillets (skin on or off, about 6 ounces each)
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 cup coconut milk (full-fat for a thicker sauce)
1/2 cup chicken broth (homemade or low-sodium)
1/3 cup sun-dried tomatoes (drained and sliced)
2 cups fresh spinach leaves
1 teaspoon dried basil (or a handful of chopped fresh basil)
Salt and pepper, to taste
Directions
- Warm the oil: Heat the olive oil in a large skillet over medium-high heat. Wait until it shimmers slightly before adding the salmon.
- Sear the salmon: Season the fillets with salt and pepper, then lay them in the skillet. Cook for about 4 minutes on each side, or until they turn golden brown. Remove the salmon from the pan and set it aside on a plate.
- Sauté the garlic: Lower the heat to medium. Add minced garlic to the same skillet and cook for about 30 seconds, stirring gently to avoid burning.
- Make the sauce: Pour in the coconut milk and chicken broth, whisking lightly to combine with the garlic and any browned bits from the salmon. Stir in the sun-dried tomatoes and dried basil. Let the sauce simmer for 3–5 minutes.
- Add the spinach: Drop in the spinach leaves and stir until they wilt, which takes about a minute. If you prefer a thicker sauce, you can let it simmer a bit longer.
- Return the salmon: Place the cooked fillets back into the skillet and gently spoon the sauce over each piece to coat. Let everything simmer together for another 2 minutes to reheat the salmon.
- Adjust seasoning: Use a small spoon to sample the sauce. Add more salt, pepper, or basil if needed.
- Serve and enjoy: Transfer the salmon and sauce to your serving plates. It pairs nicely with zucchini noodles or cauliflower rice to keep the meal fully Paleo.
