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Creamy Tuscan Salmon

Servings 2

Ingredients

  • 2 tbsp extra virgin olive oil
  • 4 6 oz salmon filets patted dry with paper towel
  • salt
  • black pepper
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 2 cups baby spinach
  • 3 tbsp gf flour
  • 1 1/2 cup soya milk
  • 1 cube chicken bouillon
  • 3/4 cup white wine
  • 1/4 cup chopped herbs
  • lemon wedges to garnish

Instructions

  1. Heat oil over medium to high heat in a large skillet. Sprinkle salmon with salt and pepper. When oil is shimmering, add salmon skin side down and cook until golden brown. Flip over and cook for another 2 minutes. Transfer to a plate.

  2. Reduce heat to medium and add butter to the skillet. When butter has melted, stir in garlic and cook about 1 minute (do not allow it to burn). Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.

  3. Add gluten-free flour. Mix well. A thick paste should start to form. Stir in white wine and soy milk. Add in chicken bouillon and stir until everything is incorporated. Reduce heat to a simmer once sauce starts to thicken.

  4. Place salmon back in skillet and spoon over sauce. Cook for about 3 more minutes. Garnish with herbs and lemon wedges. Enjoy!