Skillet Salmon with Sun-Dried Tomato Cream Sauce

5 from 3 votes

This Skillet Salmon with Sun-Dried Tomato Cream Sauce is packed with so much rich flavor, you'll forget it's good for you!

Servings: Servings

3-4 Salmon Fillets
1 tbsp Olive Oil (or oil from sun-dried tomato jar) (or oil from sun-dried tomato jar)
2 tbsp Ghee
1/2 Yellow Onion diced
1/2 cup Jarred Sun-Dried Tomatoes julienned & drained
1 handful Fresh Spinach
1 tbsp Garlic minced
1/2 tsp Garlic Powder
Salt & Pepper to taste
2 cup Coconut Milk (or 1 can)
Fresh Chopped Parsley optional garnish
pinch Red Pepper Flakes optional garnish

Heat the oil in a large skillet over medium-high heat. Add the salmon fillets to the hot pan, flesh-side down first, for 4-5 minutes on each side, or until just cooked through. Remove from the pan and set aside.
In the same pan, melt the ghee. Add in the garlic and onion, and sauté until onions are soft and translucent.
Stir in the sun-dried tomatoes and spinach, then pour in the coconut milk. Season with garlic powder, and plenty of salt & pepper to your taste.
Reduce the heat to low and simmer for 2-3 minutes to let the flavors combine. Add the salmon back into the dish and spoon the sauce over top.

If you are looking for a low carb / keto-friendly meal, plate the salmon over some roasted veggies like zucchini, squash or my Creamy Ranch Cauliflower Risotto.
Not worried about carbs? Plate this dish with some Crispy Smashed Potatoes or Garlic Ranch Mashed Potatoes
Garnish the dish with some fresh parsley and give it a kick with a pinch of red pepper flakes
Not a fan of coconut milk? You really don't taste it in this dish with all of the savory flavors. If you're super sensitive, you can substitute another creamy dairy free milk - like cashew milk. If dairy's not off limits, use half & half or heavy cream!