This creamy paleo tuscan garlic salmon is a super-tasty one-skillet meal that’s perfect for weeknights and full of flavor! Perfectly seasoned, seared salmon with a creamy sauce packed with Italian seasonings, spinach and sun-dried tomatoes. Paleo, dairy-free, Whole30, and low in carbs!
I personally cannot get enough salmon. When I’m cooking for myself, it’s my go-to protein!
But, my family is a little tougher to sell on the salmon.
One of my kids loves it. The other two not so much, and my husband, well, he probably hates it the most! Or at least he thinks he hates it that much.
Which is why I decided to take everyone’s favorite chicken skillet (my creamy tuscan chicken!) and create a version with salmon.
This is a one-skillet meal that you’ll definitely want in your meal rotation. Especially if you’re like me and occasionally want your household to consume something other than chicken!
Let’s get into all the delicious recipe details.
What You Need to Make This Tuscan Garlic Salmon
Here’s everything you’ll need to make this paleo friendly, creamy tuscan garlic salmon:
- salmon fillets (skin on or off)
- Sea salt and freshly ground black pepper
- onion and garlic powder
- ghee, avocado oil or olive oil
- fresh onions and garlic
- arrowroot flour, or tapioca
- broth of your choice
- coconut milk, or preferred dairy free milk
- mustard
- nutritional yeast, optional, for flavor
- Italian seasoning blend
- sun dried tomatoes
- fresh greens – kale or baby spinach
- Fresh minced parsley
How to Make One-Skillet Tuscan Garlic Salmon
Season the salmon liberally on both sides with sea salt and freshly ground black pepper, ad the onion and garlic powder.
Heat a large non stick skillet over medium high heat and add a tablespoon of the oil or ghee. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside.
Lower the heat to medium/medium low and add the remaining oil or ghee. Add the onion and cook a minute until soft and fragrant, then add in the garlic and cook another 45 seconds to soften.
Whisk the tapioca or arrowroot into the garlic and onions, the slowly pour in the broth white whisking, then the coconut milk. Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, sea salt and black pepper.
Cook and stir over medium-high heat until it starts to thicken – about one minute.
Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add the salmon back to the skillet and simmer another minute to heat through.
What to Serve with Tuscan Salmon
This meal is great served over cauliflower rice to keep it lower in carbs. I buy frozen cauliflower rice and sauté it in a skillet to make things quick!
Another Whole30 option that’s higher in carbs is roasted potatoes.
Roast baby red potatoes in a little olive oil with seasonings in the oven while you prepare the recipe, and they should both be ready at about the same time.
You can also add a green salad on the side to get even more veggies in of course!
I hope you’re ready for a full-of-flavor, one-skillet meal that you’ll want dinner rotation ASAP!
Grab your ingredients and your favorite big skillet because it’s time to cook – let’s go!
Tuscan Garlic Salmon {Whole30, Paleo}
Tuscan Garlic Salmon {Whole30, Paleo}
Ingredients
- 5 salmon fillets skin on or off
- Sea salt and freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 Tbsp ghee or avocado oil or olive oil
- 1 small onion diced
- 6 cloves garlic minced
- 2 teaspoons arrowroot flour or tapioca
- 3/4 cup broth of your choice
- 3/4 cup coconut milk or preferred dairy free milk
- 1/2 tablespoon mustard any kind
- 1 tablespoon nutritional yeast optional, for flavor
- 2 teaspoons Italian seasoning blend
- 1/4 tsp sea salt or to taste
- 1/8 tsp freshly ground black pepper or to taste
- 1/2 cup sun dried tomatoes roughly chopped
- 2 cups kale or spinach, roughly chopped
- Fresh minced parsley for garnish
Instructions
-
Season the salmon liberally on both sides with sea salt and freshly ground black pepper, ad the onion and garlic powder.
-
Heat a large non stick skillet over medium high heat and add a tablespoon of the oil or ghee. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside.
-
Lower the heat to medium/medium low and add the remaining oil or ghee. Add the onion and cook a minute until soft and fragrant, then add in the garlic and cook another 45 seconds to soften.
-
Whisk the tapioca or arrowroot into the garlic and onions, the slowly pour in the broth white whisking, then the coconut milk. Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, sea salt and black pepper.
-
Cook and stir over medium-high heat until it starts to thicken - about one minute.
-
Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add the salmon back to the skillet and simmer another minute to heat through.
-
Serve over cauliflower rice or with roasted potatoes and garnish with parsley if desired. Enjoy!
Nutrition
Want More One Skillet Whole30 and Paleo Dinners? Try One of These!
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Is the nutrition facts for this recipe and all recipes of yours for that matter, are they for the whole entire meal or is there a portioned serving size?
This is incredibly delicious and so easy to prepare!! This is going on my weekly meal rotation. Thank you for sharing!😋😋😋
My husband said this was an interesting dish. We both thought it tasted great, but I wouldn’t necessarily call it easy. Took awhile to get all the ingredients prepped. That being said I would make it again.
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I made this last night. It is fantastic! Used almond milk and a combination of king, coho, and pink salmon that I caught last summer. This is now one of my top three salmon recipes. I will make it again for sure. Thank you!
Never a disappointment Michele. So good. Thank you.
I didn’t grow up eating much fish. I know salmon is good for me, and I’ve tried so many recipes that I thought I might enjoy. UNTIL NOW, no matter how hard I tried, I just didn’t enjoy salmon. THANK YOU for this outstanding recipe! SO DELICIOUS!!)
Would this be keto also? If not, what could I sub to make it so?
This was a dish that my friends thought was interesting. We both thought it was delicious, but I wouldn’t say it was simple. It took a long time to prepare all of the components. As a result, I’d make it again if I had the chance.
My pals thought this was a fascinating dish. It was tasty for both of us, but I wouldn’t say it was easy. All of the components had to be prepared for a long period. As a result, if I had the chance, I’d do it all over again.
I only had one salmon recipe I genuinely enjoyed for years. Then I came across this one and now I have two ☺️. I loved this combination. Semi-sweet, well seasoned, flavorful, and warm. A definitely make-again!
I made this last night for my family and we loved it! Thank you so much for fantastic, healthy recipes!
Can you freeze this meal if there are leftovers?
Fantastic!
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