Creamy Tuscan Garlic Salmon – CE
brown rice
  • Clean Eating
  • one pan, seafood
Creamy Tuscan Garlic Salmon – CE
brown rice
  • Clean Eating
  • one pan, seafood
Servings:

Ingredients

Prep
  • 6 salmon filets 6 oz each
  • 2 tbsp olive oil
  • 1/2 t garlic powder
  • salt and pepper to taste
  • 1 1/2 C half and half
  • 1 T minced garlic
  • 1 t onion powder
  • 1/2 C sun dried tomatoes sliced
  • 1/2 C grated Parmesan cheese
  • 1 T cornstarch
  • 2 T freshly chopped basil
On Cooking Day
  • 2 T olive oil
  • 2 C spinach fresh
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Brush salmon with olive oil. Season with garlic powder, salt and pepper. Place in a container with a lid. Use wax paper between layers if needed.
  2. Mix next 7 ingredients in a medium bowl with lid. Season with salt and pepper.
To Cook
  1. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook flesh side down for 3 minutes. Flip and cook for 6 minutes. Remove and set aside.
  2. Pour cream mixture into skillet and simmer over medium-high heat to thicken. Add in spinach and stir well. Cook until spinach wilts. Return salmon to skillet and turn to coat.
  3. Cook rice according to package directions.

Ingredients

Prep
  • 6 salmon filets 6 oz each
  • 2 tbsp olive oil
  • 1/2 t garlic powder
  • salt and pepper to taste
  • 1 1/2 C half and half
  • 1 T minced garlic
  • 1 t onion powder
  • 1/2 C sun dried tomatoes sliced
  • 1/2 C grated Parmesan cheese
  • 1 T cornstarch
  • 2 T freshly chopped basil
On Cooking Day
  • 2 T olive oil
  • 2 C spinach fresh
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Brush salmon with olive oil. Season with garlic powder, salt and pepper. Place in a container with a lid. Use wax paper between layers if needed.
  2. Mix next 7 ingredients in a medium bowl with lid. Season with salt and pepper.
To Cook
  1. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook flesh side down for 3 minutes. Flip and cook for 6 minutes. Remove and set aside.
  2. Pour cream mixture into skillet and simmer over medium-high heat to thicken. Add in spinach and stir well. Cook until spinach wilts. Return salmon to skillet and turn to coat.
  3. Cook rice according to package directions.

Non seafood eaters can replace salmon with chicken cutlets. Cook time will be longer.
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