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Pan Sun-Dried Tomato Creamy Salmon with extra sauce and parsley

One Pan Sun-Dried Tomato Creamy Salmon


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  • Author: Kat with White Sparrow
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 tablespoon coconut oil (or cooking oil of your choice)
  • 24 salmon filets
  • 1 teaspoon each salt and black ground pepper
  • 2 large garlic cloves, minced
  • 1/3 cup sun-dried tomatoes packed in oil, roughly chopped
  • 1 teaspoon Italian seasoning
  • 1 heaping teaspoon arrowroot or tapioca powder
  • 1 14oz. can unsweetened full fat coconut milk
  • 1 cup fresh parsley, roughly chopped
  • 4 cups gluten free pasta, cooked to package instructions

Instructions

  1. Heat an enamel or cast iron skillet up over medium heat. Swirl the coconut oil in the pan.
  2. Salt and pepper the flesh side of the salmon. Add the salmon to your heated pan, skin side down. Cook for 7 minutes and carefully flip over and cook for 3 minutes.
  3. Remove the salmon from the pan and place on a cutting board or plate to rest. Wipe the pan out with a paper towel.
  4. Add the pan back to the heat and add the garlic, sun-dried tomatoes and Italian seasoning to the pan. Saute for 1-2 minutes or until the garlic smells amazing and starts to brown slightly. Stir in the arrowroot flour.
  5. Pour in the coconut milk and chopped parsley while stirring to combine everything together. Turn the heat to low and bring up to a simmer. Stir occasionally for 2 minutes. Add the salmon back into the pan with the sauce, skin side down. Turn the heat off.
  6. Place the cooked pasta in a serving bowls or plates. Add a salmon filet to each and spoon the sauce on top.
  • Prep Time: 5
  • Cook Time: 15
  • Category: seafood
  • Method: stove top
  • Cuisine: dinner