Description
Make this the next time you want a fancy meal that doesn’t take an hour to make. It’s a good one.
Ingredients
Scale
- 2–4 portions of salmon
- salt and pepper, to season the chicken and the sauce
- 2 tablespoons olive oil, divided
- 1 medium shallots, sliced thinly
- 4 garlic cloves, smashed and roughly minced
- 1/2 cup sliced sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil (use the oil from the jar of sun-dried tomatoes you are using)
- 1 teaspoon dried Italian seasoning
- 1/2 cup chicken bone broth
- 1 8oz. can unsweetened coconut milk
- 1 package spinach (roughly 2 cups)
- 2 tablespoons fresh parsley, roughly chopped
Instructions
- Heat a heavy cast iron or enamel pan with 2 inch sides over medium/high heat. Season the salmon with salt and pepper. When the pan is hot, add in 1 tablespoon olive oil and swirl to coat the pan. Add the salmon to the pan – skin side up. Don’t crowd the pan – you may have to work in batches. I usually brown 4 pieces at a time. Let the salmon brown for 4 minutes or until the underside is a nice brown and not burnt. Flip over and cook for an additional 4 minutes. I cook my salmon to medium rare – the salmon will continue to cook once you remove it and when you return it to the sauce before serving.
- Carefully remove the salmon from the pan and let rest on a plate and set aside. Turn the heat to medium/low.
- Add in the remaining 1 tablespoon olive oil, shallots, garlic, sun-dried tomatoes, tomato oil, Italian seasoning and 1/2 teaspoon of salt and a pinch of pepper. Using a wooden spoon or spatula, stir to combine and saute for 2-4 minutes.
- Stir in the chicken bone broth and unsweetened coconut milk. Bring to a simmer for 2 minutes. Taste test – at this point you can add more salt if desired. Add in the spinach and stir to combine and wilt.
- To remove the skin from the salmon, place the salmon on a flat surface like a cutting board or plate. Using a fish spatula or knife, gently place it before the salmon filet and the skin. Using a back and forth motion, make your way from one end of the filet to the next – seperatly the skin from the filet along the way. Discard the skin.
- Turn the heat off. Add the browned salmon filets and any natural juices back into the pan. Nestle the salmon within the sauce and let sit for 4 minutes before serving. Sprinkle with fresh parsley to garnish.
Notes
I like using the sun-dried tomatoes that are marinated in herbs. The oil is infused with the herbs making the sauce extra good. If you can’t find it with herbs, the oil they are in, is great to use.
Serve with gluten free pasta, roast spaghetti squash ‘noodles’ or jasmine rice.
- Prep Time: 10
- Cook Time: 20
- Category: seafood
- Method: stove-top
- Cuisine: dinner