Tuscan Salmon

Restaurant style, right in the comfort of your own home! Pan seared salmon in a tasty tuscan sauce with garlic, tomatoes, spinach, lemon juice and parmesan cheese. It’s lightened up with oat milk, yet still extra creamy, flavorful and a dish to die f



  • 4 Salmon filets
  • 1 Cup grape tomatoes, cut in half  
  • 2 Cups spinach
  • 1 TBSP fresh basil, sliced
  • 1 TBSP fresh parsley, minced
  • 2 TBSP olive oil, divided
  • 3 garlic cloves, minced
  • 1 Cup full fat oat milk
  • ¼ Cup grated parmesan cheese
  • 1-2 TBSP fresh lemon juice
  • ½ TSP salt
  • ¼ TSP black pepper
  • ½ TBSP flour sifted, if needed to thicken


  1. Cut your grape tomatoes in half, set aside. Mince your fresh garlic, set aside. Slice your fresh basil, set aside. Mince your fresh parsley, set aside.
  2. Rinse your salmon filets and pat dry. Season them with salt and pepper.
  3. Heat 1 TBSP olive oil in a pan over medium heat. Cook your salmon filets skin side up for 5 minutes. Flip and cook skin side down for another 3 minutes. When done, remove from heat.
  4. Add another TBSP olive oil, add your minced garlic and cook for 2-3 minutes until fragrant. Add your tomatoes and cook again for 3-5 minutes until they are tender. Add in spinach and mix everything together.
  5. Pour in your oat milk, followed by your parmesan cheese and lemon juice. Mix well to combine and place heat on medium low to simmer. Once simmering and a little thickened, add your fresh basil and fresh parsley. Continue simmering for another 1-2 minutes. NOTE: if your sauce is thinner, add a little flour sifted in while whisking to thicken.
  6. Add your salmon back to the pan and cook for another 5 minutes, spooning the sauce over the salmon.
  7. Serve immediately. Garnish with extra parsley and basil if desired.
  8. ENJOY!