Baked Tuscan Salmon with Italian Herbs

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 cup coconut milk (full-fat for creamier texture)
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach leaves
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Salmon:

   • Season the salmon fillets with salt, pepper, garlic powder, and onion powder.
   • In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes on each side until the salmon is cooked through and has a golden crust.
   • Remove the salmon from the skillet and set aside.

2. Make the Sauce:

   • In the same skillet, add the remaining 1 tbsp of olive oil. Add the chopped onions and sauté until they become translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer.
   • Add the cherry tomatoes, spinach, and dried Italian herbs. Let the sauce simmer for about 5 minutes, until the tomatoes soften and the spinach wilts.
   • Stir in the fresh lemon juice, and season with additional salt and pepper if needed.

3. Combine and Serve:

   • Return the cooked salmon fillets to the skillet, spooning the sauce over the top.
   • Let everything simmer together for another 2-3 minutes.
   • Garnish with fresh parsley if desired, and serve immediately.

This dish pairs well with gluten-free pasta, rice, or a simple side of roasted vegetables. Enjoy your meal!