Creamy Tuscan Salmon

This is one of my faaaaavorite ways to serve salmon! When people tell me salmon isn't very versatile, I make them this recipe and it never disappoints. It hits the spot if you're craving something comforting, but doesn't leave you feeling heavy or uncomfortably full.

If you've already purchased and completed my healthy living guide, you already know my best tip: stock up on your favorite protein when you see it on sale and freeze it for later! I always have wild-caught salmon in the freezer ready to go when I want an easy, quick, and healthy meal. I also always have different grains on hand in the pantry. Again, I buy it in bulk or when my favorites are on sale, and then store in air tight organized containers. For this recipe I used a blend of brown rice, cauliflower rice (which I also keep in the freezer!), and quinoa.

For the sauce, you can sub out the milk for coconut or almond milk and eliminate the parmesan for a dairy-free meal. Just note that the consistency will be slightly less creamy.

The flavor of the garlic and sun-dried tomatoes will have you forgetting about the spinach ! And don't forget about the rice to soak up all the deliciousness of the sauce!

Ingredients

• 1 lb wild-caught salmon cut into 4 filets

• 1 tbsp dried oregano

• 1 tsp dried parsley

• 1/2 tsp paprika

• 2 tbsp olive oil

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 4oz sun dried tomatoes, drained and chopped

• 1/4 cup bone broth

• 1 cup milk (or coconut or almond milk)

• 1 cup spinach

• 2 tbsp parsley

• 1/4 cup Parmesan cheese

• Sea salt & pepper to taste

Directions

1. Heat oven to 425° F. Line a cookie sheet with parchment paper and add your salmon filets, skin side down. Lather with olive oil and season with the dried oregano, dried parsley, paprika, sea salt, and pepper. Cook for 12-15 minutes.

2. Heat the olive oil in a large pan. Add the onions, cooking for about 3 minutes.

3. Add the garlic and sun-dried tomatoes and cook until fragrant, about 1-2 minutes.

4. Pour in the bone broth, stirring occasionally on medium heat.

5. Add in the milk and bring the sauce to a simmer for about 10-12 minutes.

6. Stir in the spinach, parsley, and parmesan cheese.

7. Add the salmon to the pan. Spoon sauce over the salmon, cover and cook for another 2 minutes.

8. Serve over rice and garish with my fresh parsley and Parmesan!