Ingredients
Scale
- 1 tablespoon coconut oil (or cooking oil of your choice)
- 2–4 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
- Heat an enamel or cast iron skillet up over medium heat. Swirl the coconut oil in the pan.
- 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.
- Remove the salmon from the pan and place on a cutting board or plate to rest. Wipe the pan out with a paper towel.
- 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.
- 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.
- 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