The perfect satisfying weekday dinner idea, this meal comes together in less than 30 minutes and with these flavors, it’s sure to become a favorite!
4 wild-caught salmon filets (works well with chicken or shrimp too!)
1/2 cup shallots, minced (or sub onion)
Salt and pepper, to taste
1/2 cup coconut milk (full fat from a can)
1/2 cup sun dried tomatoes, chopped
3 garlic cloves, minced
1/2 cup dry white wine (or sub chicken broth)
4 cups fresh organic spinach
2 tbsp coconut oil (or use sun dried tomato oil from jar)
*I serve this with a grain like quinoa, orzo, couscous or wild rice and a light salad
1. Heat oil in a pan over medium-high and add seasoned salmon, skin side down. Cook for 5 minutes, then flip to flesh side down, cooking an additional 5-6 minutes, until golden brown.
2. Remove fish from pan, reduce to medium heat and add shallots for about 3 minutes. Next, add tomatoes and garlic; cook about 1 minute, stirring often. Finally, add spinach, stirring until wilted, about 1-2 minutes more; season with extra salt and pepper.
3. Add wine and cook 2-3 minutes, until almost completely evaporated. Add coconut milk (thin out sauce with chicken broth if needed), stirring until combined.
Serve salmon with sauce, and your choice of sides. ENJOY! 🤍