1 tbsp. Olive Oil
1 lb. Salmon Fillets 3 or 4 salmon fillets
1 tsp. Italian Seasoning
Sauce
6-8 cloves Garlic peeled
▢1/4 cup Sun-dried tomatoes chopped
▢5 oz. Fresh Spinach
▢1 cup Pitted green Italian Olives
▢1/4 cup Vegetable broth
▢3/4 cup Coconut Cream
Instructions
Rinse the fish fillets and pat dry using a kitchen towel. Season the salmon with Italian seasoning, salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
Heat a large non-stick pan. Add oil and heat until shimmering. Place the fish and cook until nicely golden brown about 4-6 minutes each side.
Remove the fish from the pan and set aside. Using the same pan, add garlic and sauté until fragrant.
Immediately add chopped tomatoes, olives, and spinach. Pour in the broth and stir well.
Reduce the heat to low and cook stirring constantly until the spinach is wilted. Now stir in the coconut cream and cook for 1 minute more.
Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
Pour the sauce on top of the fish and serve warm.