Tuscan Salmon


  • 4 Huon Salmon Skin On
  • 2 tbsp olive oil
  • 4-5 cloves garlic, chopped
  • 1 brown onion, diced
  • 1/3 cup dry white wine
  • 1/2 cup sun dried tomatoes, drained
  • 1 can coconut milk, or 1 cup of cream
  • 2 cups baby spinach leaves
  • 1/2 cup fresh parmesan, grated
  • 3 tbsp fresh parsley, chopped
  • olives (optional)
  • salt and pepper, to season
  • pasta/rice to serve (optional)


  1. 1
    Heat oil in a skillet over medium-high heat. Season salmon filets on both sides with S&P, sear flesh-side down first for 5 mins, flip & repeat. Once cooked, remove from the pan & set aside.
  2. 2
    Add garlic & onion to pan, fry until fragrant (add oil if needed). Add white wine to pan & allow to reduce for a couple minutes. Add sun dried tomatoes & fry for 1-2 mins.
  3. 3
    Reduce heat to low & add coconut cream/normal cream, bring to a soft simmer, while stirring occasionally. Season with S&P.
  4. 4
    Add spinach leaves, parsley, parmesan cheese (+ optional olives), allow sauce to simmer and reduce further until cheese melts through the sauce.
  5. 5
    Add salmon back into the pan for a final 2mins. Serve on own or over pasta/rice.