Creamy Garlic Tomato Salmon

Indulge in a healthy comfort food moment with this low-carb, high-protein, and dairy-free dinner for two. Crafted from pantry staples, this easy-to-follow recipe features perfectly seared salmon fillets nestled in a flavorful cherry tomato and coconut cream sauce, making it a deliciously healthy weeknight meal.
Serves:

2

Prep Time:

10 minutes

Cook Time:

20 minutes

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Creamy Garlic Tomato Salmon

Salmon is a weekly staple for me, and I always like finding new ways to cook it. But on a weeknight, I need something quick and easy made from pantry staples, and this is my go-to. 

It’s rich so I like to serve it on its own, but it’s great with some crusty bread dipped in as well. 

This recipe is great for wild salmon which is more dry and lean, since you have this creamy sauce to balance it out. If I’m not buying wild salmon I go for Ora King (my local fish shop guy calls me the Ora King lady). 

If you love salmon, or you need some new ways to cook it, this Slow Cooked Sesame Salmon is my other favourite. 

@liv.kaplan

AD Garlic Tomato Salmon Recipe! In the Woll new Eco Logic Fry Pan. I’ve used Woll pans for years (those that have followed me for a long time will know!), and I love this new sustainably crafted pan, with a solid wood handle, beautiful non-stick surface without the toxic chemicals and well designed heat distribution for the perfect crispy salmon! If you need an everyday pan to create beautiful food throughout the week, and one that is easy to clean (a must!), this pan is perfect for you. #WOLL #EcoLogic #healthydinner #salmonrecipe #healthyrecipe #nutritionist Ingredients * 1 tbsp olive oil, divided * 2 salmon fillets * 1 tsp smoked paprika, divided * Salt and pepper * 1 shallot, finely sliced * 3 cloves garlic, crushed * 1 tin cherry tomatoes * 3 sprigs oregano * 1/2 cup coconut cream, canned * 2 cups chopped Tuscan kale * 1/2 lemon, to serve * A few leaves of fresh basil * Salt and pepper, to taste Method 1. Sprinkle the salmon fillets with 1/2 tsp of smoked paprika, salt, and pepper. Rub with half a tablespoon of olive oil. 2. Heat your Woll Eco Logic Pan over a medium to high heat and place the salmon, skin side down. Using a small plate, apply some pressure to the salmon for about 20 seconds to prevent it from contracting. 3. Continue to cook for about 7 minutes, then flip and cook on the other side for 2 minutes. Set the fish aside. 4. For the sauce, start by heating remaining olive oil in the pan. Add the shallot and garlic to the pan and sauté. Add the cherry tomatoes, oregano, remaining paprika and 60ml of water. Season with salt and pepper. 5. Add the chopped Tuscan kale and let it wilt in the sauce, followed by the coconut cream. 6. Add the grilled salmon back into the sauce and garnish with a squeeze of lemon and a few leaves of fresh basil.

♬ original sound – Liv Kaplan

Creamy Garlic Tomato Salmon

Comfort in a pan, this delicious high-protein and dairy-free dinner is the perfect healthy dinner for two.

Serves:

2

Prep time:

10 minutes

Cook time:

20 minutes

INGREDIENTS
  • 1 tbsp olive oil, divided
  • 2 salmon fillets
  • 1 tsp smoked paprika, divided
  • 1 shallot, finely sliced
  • 3 cloves garlic, crushed
  • 1 tin cherry tomatoes
  • 3 sprigs oregano
  • ½ cup coconut cream, canned
  • 2 cups chopped Tuscan kale
  • ½ lemon, to serve
  • 2 tbsp basil leaves, fresh
  • Salt and pepper, to taste
METHOD
  1. Sprinkle the salmon fillets with ½ tsp of smoked paprika, salt, and pepper. Rub with half a tablespoon of olive oil.
  2. Heat your pan over a medium to high heat and place the salmon, skin side down. Using a small plate, apply some pressure to the salmon for about 20 seconds to prevent it from contracting. 
  3. Continue to cook for about 7 minutes, then flip and cook on the other side for 2 minutes. Set the fish aside.
  4. For the sauce, start by heating remaining olive oil in the pan. Add the shallot and garlic to the pan and sauté. Add the cherry tomatoes, oregano, remaining paprika and 60ml of water. Season with salt and pepper.
  5. Add the chopped Tuscan kale and let it wilt in the sauce, followed by the coconut cream.
  6. Add the grilled salmon back into the sauce and garnish with a squeeze of lemon and a few leaves of fresh basil.
Notes
  • You can also simply make the sauce first then add the salmon however you’ll miss out on the crispy skin - If I’m short on time I do this to make it easier. 
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