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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 pepperonion and garlic powderghee, avocado oil or olive oilfresh onions and garlicarrowroot flour, or tapiocabroth of your choice coconut milk, or preferred dairy free milkmustardnutritional yeast, optional, for flavorItalian seasoning blendsun dried tomatoesfresh greens – kale or baby spinachFresh 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}
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! Prep Time: 10 minutesCook Time: 20 minutesCourse:DinnerCuisine:Italian/American, Paleo, Whole30Keyword:dinner, dinner recipe, garlic, one-skillet, paleo, paleo recipe, salmon, whole30Servings: 5 servings
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Ingredients
5salmon filletsskin on or offSea salt and freshly ground black pepper1/4teaspoononion powder1/4teaspoongarlic powder2Tbspghee or avocado oil or olive oil1small oniondiced6clovesgarlicminced2teaspoonsarrowroot flouror tapioca3/4cupbroth of your choice3/4cupcoconut milk or preferred dairy free milk1/2tablespoonmustardany kind1tablespoonnutritional yeastoptional, for flavor2teaspoonsItalian seasoning blend1/4tspsea saltor to taste1/8tspfreshly ground black pepperor to taste1/2cupsun dried tomatoesroughly chopped2cupskale or spinach, roughly choppedFresh minced parsleyfor 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
Calories: 433kcalCarbohydrates: 16gProtein: 39gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 109mgSodium: 393mgPotassium: 1508mgFiber: 3gSugar: 5gVitamin A: 2932IUVitamin C: 40mgCalcium: 105mgIron: 4mg
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Want More One Skillet Whole30 and Paleo Dinners? Try One of These!
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Spinach and Artichoke Salmon
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