Tomato Garlic Tuscan Salmon

Name: Tomato Garlic Tuscan Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean, European, Italian
Ingredients: 4 Salmon Fillets; 2 tablespoons Olive Oil; 1 teaspoon Paprika; 2 pinches Sea Salt, (to taste); 1 pinch Fresh Ground Black Pepper, (to taste); 1 tablespoon Unsalted Butter; 1 Large Shallot, (diced); 5 cloves Garlic, (minced); 1 pint Cherry Tomatoes, (sliced in half); 1/2 cups Dry White Wine (or Vegetable Broth); 1/4 cups Fresh Basil, (chopped); 10 ounces Package Riced Cauliflower; 1 Large Head of Kale, (roughly chopped); 1 tablespoon Olive Oil; 2 cloves Garlic (minced)

10 steps

Prep:10minCook:20min

This Tuscan Tomato Garlic Salmon recipe is the ideal 30-minute meal, it is healthy, simple to prepare, and incredibly delicious. Tuscan-Tomato-Salmon-Side-Shot Have you ever made a white wine tomato sauce? It’s become a big favorite, and we make it frequently with various types of fish. It pairs well with fattier fish because the acid is a great compliment and cuts the oil, but it also pairs well with milder fish because it adds such a bold flavor. Tomato Garlic Tuscan Salmon, the seared salmon fillets form a beautifully crisp crust, which is then topped with a silky sweet tomato garlic sauce, slightly bitter greens, and a little cauliflower rice to soak up the goodness. We also recommend having a good piece of crusty bread on the side.

Updated at: Thu, 17 Aug 2023 12:04:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories443.8 kcal (22%)

Total Fat28.5 g (41%)

Carbs15.9 g (6%)

Sugars5.7 g (6%)

Protein29.5 g (59%)

Sodium153 mg (8%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4salmon fillets

2 tablespoonsolive oil

1 teaspoonpaprika

2 pinchesSea Salt

to taste

1 pinchBlack Pepper

Fresh Ground, to taste

1 tablespoonunsalted butter

1Shallot

Large, diced

5 clovesgarlic

minced

1 pintCherry Tomatoes

sliced in half

½ cupsDry White Wine

or Vegetable Broth

¼ cupsFresh Basil

chopped

Side Dishes

10 ouncesRiced Cauliflower

Package

1 HeadKale

roughly chopped

1 tablespoonolive oil

2cloves garlic

minced

Instructions

Step 1

In a large skillet over medium-low heat, heat 2 tablespoons olive oil. Season the salmon fillets to taste with paprika, salt, and pepper.

Step 2

Then, add the salmon fillets to the skillet and sear until golden brown on the seared side, then flip and sear until golden brown on the other side.

Step 3

The internal temperature should be 145°F. Remove the salmon fillets from the skillet and set them aside while the sauce is cooking.

Step 4

While the salmon is cooking, heat the riced cauliflower according to package directions.

Step 5

1 tablespoon olive oil, heated in a large high-sided skillet Add the kale, roughly chopped, and 2 garlic cloves, minced. Cook for 3-5 minutes, or until the vegetables are crisp-tender.

Step 6

Add the butter to the hot skillet where you cooked the salmon. When the butter has melted, add the shallot and garlic minced to the pan.

Step 7

Cook until the shallots are translucent, stirring occasionally. Add the chopped tomatoes and white wine or vegetable stock after that.

Step 8

Cook for 3–5 minutes on medium heat, or until the tomatoes begin to soften. Cook for 1 minute after adding the freshly chopped basil. Check to see if you need to add more salt and pepper.

Step 9

When the sauce is done, add the seared salmon fillets to it. Coat the fillets in the sauce gently.

Step 10

To serve, place kale on a plate, then spoon the riced cauliflower over it. Gently place the seared salmon fillet on top of the vegetables, and spoon the tomato sauce over it.

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