Insanely Good Creamy Dairy Free Tuscan Garlic Salmon

I’ve been on a kick lately in cooking with less Dairy. This has been the most challenging when you want to have a dish that melts your goosebumps with a creamy sauce. What are the options… Coconut Milk and Homemade Vegan Parmesan are your answers.

Insanely Good Creamy Dairy Free Garlic Tuscan Salmon

By Mark Published: May 2, 2020

  • Yield: 4 Servings
  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

This recipe



  1. I cooked this on a gas stove... so start by adding 2 Tbsp of Olive Oil and 2 Tbsp of Coconut Oil to a fresh skillet. Turn the heat to medium. It's important to have the pan get hot enough to where placing the salmon on it would instantly sizzle. But not to hot to where is smokes. 1 minute or two is good.
  2. Place the Salmon Filets skin side down and cook for ~ 7 minutes. Don't play with the salmon or peak at it... let it sit. Every time you lift it up, you loose the soul of crispiness that could have existed. Adjust the heat as necessary.
  3. Flip it over gentle and continue to cook for 3 minutes. Then set it aside on a plate.
  4. Add minced garlic and cook until it becomes aromatic. Then add the coconut milk, chicken broth, garlic powder, Italian seasoning and vegan parmesan cheese. Whisk with a smile. Keep whisk to avoid any scorching... you want it nice a bubbly all the time. Keep at it for at least a minute.
  5. Add in the arrowroot a little a time and whisk some more. Usually recipes call for cornstarch to thicken a sauce, but I do not like the glossiness that it provides. I prefer arrowroot. Keep whisking and you'll notice it getting thicker.
  6. With a final flick of your fingers, toss the spinach and sun-dried tomatoes into the bath of goodness that has been percolating in your skillet and stir with confidence. The spinach will begin to wilt.
  7. Add your resting salmon fillets back to the skillet and reduce the heat to a simmer. Spoon some of the creamy goodness ontop of the salmon.
  8. Serve with your favorite pasta.

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