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Creamy Tuscan Salmon


This one-pot, savory dish pairs fresh salmon with a creamy, flavorful sauce. Serve with a simple garden salad, or a hearty vegetable soup for a complete meal. 

Serves 4



    • 4 salmon filets (approx. 4.5 oz. each)
    • salt & pepper
    • 1 tsp. garlic powder
    • 2 tbsp. olive oil, divided
    • 1 white onion, diced
    • 4 cloves garlic, minced
    • ¾ cup (180ml) vegetable broth
    • 1 cup (150g) cherry tomatoes, halved
    • 1 cup (240ml) coconut milk, canned, full fat
  • 2 tsp. Italian seasoning

Creamy Tuscan Salmon



  • 1/2 tsp. cornstarch
  • 2 cups (60g) fresh spinach, chopped
  • ½ cup (15g) basil leaves, chopped



Season the salmon filets with salt, pepper and garlic powder. Heat 1 tablespoon of the olive oil in a large skillet over a medium/high heat.

Sear the salmon filets skin side up for 2-3 minutes. Flip the filets over and cook the other side for 3 more minutes. Once cooked, remove the filets from the skillet, and set aside.

Reduce heat to medium. In the warm skillet, add the remaining 1 tablespoon of olive oil and cook the white onion and garlic over medium heat, for 3-4 minutes until soft, stirring to be sure the garlic doest burn.

Ensure the coconut milk is mixed together and smooth. (You can shake the can vigorously before opening) Then add the vegetable broth, cherry tomatoes, coconut milk and Italian seasoning to the pot with the onion. Mix well and simmer on a low heat for 5 minutes.

While the sauce is simmering, add one teaspoon of cornstarch to the sauce and immediately whisk it into the liquid. The sauce should begin to thicken.

Add in the chopped spinach and basil, followed by the seared salmon filets and continue to cook for a further 5 minutes until the spinach has wilted. Serve immediately.

​Per Serving: 28g Protein, 7g Carb, 26g fat, 377 Cal.

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