Creamy Salmon Stew


Creamy Salmon Stew

Active time: 30 minutes Total time: 30 minutes Servings: 2


  • 4 salmon fillets skin off (or any white
  • fish)
  • Salt and pepper to season
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 6 cloves garlic finely diced
  • 1 small yellow onion diced
  • 1/3 cup dry white wine optional
  • 5 ounces jarred sun-dried tomato strips
  • in oil drained of oil
  • 1 can organic coconut milk
  • Salt and pepper to taste
  • 10 cups baby spinach leaves


  • Heat the oil in a large skillet over medium-high heat.
  • Season the salmon filets (or fish if using) on both sides
  • with salt and pepper, and sear in the hot pan, flesh-side
  • down first, for 5 minutes on each side, or until cooked to
  • your liking. Once cooked, remove from the pan and set
  • aside.
  • Melt the butter in the remaining juices leftover in the
  • pan. Add in the garlic and cook until fragrant (about one
  • minute).
  • Sauté the onion in the butter.
  • Pour in the white wine (if using) and allow to reduce
  • down slightly.
  • Add the sun-dried tomatoes and cook for 1-2 minutes to
  • release their flavors.
  • Reduce heat to low heat, add the coconut milk and bring
  • to a gentle simmer, while stirring occasionally.
  • Season with salt and pepper to your taste.
  • Add in the spinach leaves and allow to wilt in the sauce.
  • Add the salmon back into the pan and spoon sauce over each fillet.