Salmon Florentine

If you love spinach you will love this versatile Florentine dish. Normally cream is added to produce the sauce, I replaced it with coconut milk to keep it dairy free. Serve it with steamed rice or pasta, but its delicious as is. Enjoy!

INGREDIENTS

SERVES 4

• 1 tbsp extra virgin olive oil
• 1/2 cup finely diced onion, a medium
• 6 cloves garlic, minced
• ½ tsp crushed red pepper flakes
• 4-5 sun-dried tomatoes or 2 Roma tomatoes, seeds scooped out and diced
• sea salt to taste
• ½ tsp freshly cracked black pepper
• 1 lb baby spinach leaves
• 2 teaspoons nutritional yeast
• 1 cup unsweetened, full fat coconut milk
• 2 tbsps fresh lemon juice
• Salmon or any firm fish 4 pieces about 4-6 oz each filets of salmon
• kosher salt 
• freshly cracked black pepper
• 1/2 lemon slices to garnish

INSTRUCTIONS

• Preheat the oven to 400 F.

• Heat a large skillet to medium heat. Add olive oil and when warm add shallot, garlic, crushed red pepper and cook, stirring, until soft, about 3 minutes.

• Add the diced tomatoes or sun-dried tomatoes, salt pepper and cook, stirring, until the tomatoes soften, about 2 more minutes.Add the baby spinach as much as you can fit into your skillet and allow the spinach to wilt while tossing and flipping until completely wilted down. You will likely have to do this in a few batches.
• Add the nutritional yeast, coconut milk, broth, lemon juice and stir to combine. Bring to a simmer and cook, until the sauce thickens about 5 minutes. Reduce heat and keep warm, tossing occasionally, while the fish bakes.
• Once the oven is hot. Place the salmon on a parchment paper and into the oven seasoned with salt and pepper, I didn’t add any oil as there is plenty of fat in the salmon and the spinach sauce. Bake for 15-20 minutes depending on the thickness of the fish.
• Once the fish is done to your taste. Take it out of the oven. Divide the spinach into 3-4 bowls top it with salmon and serve as is or with seamed rice or pasta.