Picture this: a rich, velvety, coconut cream sauce, cherry tomatoes, and just the right amount of garlic, all wrapped around tender salmon. It’s the perfect way to brighten up a winter’s evening while dreaming of those sunnier days ahead. And, only 377 calories for serve. Dig in!
INGREDIENTS
4 salmon filets, approx. 130g eachsalt & pepper
1 tsp. garlic powder
2 tbsp. olive oil
1 white onion, diced
4 cloves garlic, minced
3⁄4 cup vegetable stock
1 cup cherry tomatoes, halved
1 cup coconut milk, canned, full fat
2 tsp. Italian seasoning
1 tsp. all purpose flour
2 cups fresh spinach, chopped
1⁄2 cup basil leaves, chopped
INSTRUCTIONS
Season the salmon fillets with salt, pepper and garlic powder. Heat 1 tablespoon of the olive oil in a large frying pan over a medium/high heat. Sear the salmon fillets skin side up for 2-3 minutes. Flip and cook the other side for 3 more minutes. Once cooked, remove the fillets from the pan and set aside.
In a separate pot, add the remaining 1 tablespoon of olive oil and cook the onion and garlic over a medium heat, for 3-4 minutes until soft.
Ensure the coconut milk is mixed together and smooth. Then add the vege stock, 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 flour 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 while hot and enjoy!