This salmon recipe is a simple, one-pan dish. But the best part is the sauce! It's loaded with so much flavor with the garlic, herbs, and coconut milk. A must try!
4 Salmon Planks
2 Tablespoons Butter
2-3 Tablespoons Olive Oil
4-5 Garlic Cloves (chopped)
2 Cups Whole Cherry or Grape Tomatoes
2-3 Cups Fresh Baby Spinach
Salt & Pepper to Taste
1 Can of Lite Coconut Milk or 1/2 Cup of Heavy Cream
1/2 Cup Grated Parmesan Cheese
1/2 Cup Chopped Fresh Basil
1/4 Cup Chopped Fresh Italian Parsley
In a large skillet over medium high heat, heat oil.
Season salmon and cook for about six minutes. Flip over and cook two minutes more.
Reduce heat and add butter.
Stir in garlic and cook until fragrant, about one minute.
Add cherry tomatoes and season with salt and pepper.
Add spinach. Cook until spinach starts to wilt.
Stir in coconut milk (or heavy cream), Parmesan, and herbs and bring mixture to a simmer.
Reduce heat to low and simmer until sauce is slightly reduced, about three minutes.
Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through about three minutes more.
Garnish with herbs and lemon.
Serve and enjoy.
