Dairy Free Creamy Tuscan Salmon
Tender, flaky salmon drenched in a dairy-free garlic cream sauce with sun-dried tomatoes and spinach. Quick and easy, but tastes fancy.
from 1 vote
garlic cloves, finely diced
yellow onion, finely diced
sun dried tomatoes in oil, drained
lemon, juiced and extra slices for serving
chopped fresh parsley or basil
carton of oatly! cream
Season the salmon fillets generously on both sides with salt and pepper.
Heat olive oil in a pan over medium-high heat until it shimmers, then cook the salmon, flesh-side down first, for 5 minutes on each side. Set aside.
In the same pan, add the vegan butter and garlic and sautée for about 30 seconds or until fragrant. Stir so garlic doesn't burn.
Add the onion and sautée until translucent, another 5 minutes.
Add the sun dried tomatoes and sautée another 5 minutes, so they can release all of their juices and flavor.
Pour in the 1/3 cup of white wine, cook until the alcohol smell has burned off and the liquid has reduced.
Lower the heat slightly and pour in the box of cream*. Stir to combine and then raise the heat slightly to bring sauce to a low boil.
Stir in the lemon juice and let the sauce reduce/slightly thicken for 5 minutes.
Taste the sauce and season with salt and pepper to your liking (I added about 1/2 tsp of each).
Pour in the spinach and stir until it has wilted.
Return the salmon to the pan and spoon over the sauce. Let salmon heat through for a few minutes.
Divide between plates, top with fresh parsley or basil, additional squeeze of lemon, and garnish with lemon slices!
* You could also use 1 cup of cashew cream here for a thicker sauce or 1 cup of unsweetened dairy-free milk (I would recommend unsweetened almond or soy) for a thinner sauce.
Tried this recipe?