Tuscan Salmon  

I love Tuscan Chicken but my new favorite at the moment is Tuscan Salmon. That creamy delicious sauce along with the beautifully tender salmon filets creates such an easy dish. Using Kelapo ghee gives the sauce the nice kick of flavor than traditional butter! You can serve your salmon along with your favorite veggie. I always like to throw some seasoned asparagus in the oven while I’m cooking the Salmon. 

tuscan salmon in pan topped with basil and tomato cream sauce, next to a jar of kelapo ghee


  • 3 Salmon Fillets 
  • Olive Oil (2 teaspoons) 
  • Kelapo Ghee (2 tablespoons) 
  • Finely Diced Garlic (5 cloves) 
  • 1 Small Onion *diced 
  • Vegetable Broth (⅓ cup) 
  • Fresh Grape Tomatoes (5 oz) 
  • Heavy Cream (1 ¾ cup) 
  • Salt and Pepper *to taste 
  • Baby Spinach (3 cups) 
  • Grated Parmesan (½ cup) 
  • Chopped Fresh Parsley (1 tablespoon) 




  1. Using a large skillet, heat 2 teaspoons of olive oil over medium high heat. Next, season the 3 salmon fillets with salt and pepper. Seat the fillets for 5 minutes on each side. 
  2. Remove the fillets from the pan and set aside. 
  3. Using the same pan, melt 2 tablespoons of Kelapo ghee over medium heat. Saute 5 diced garlic cloves and diced onion until translucent. 
  4. Next add in 5 oz of fresh grape tomatoes and sauté for 1 to 2 minutes. Then, pour in ⅓ cup of vegetable broth 
  5. Reduce the heat and add 1 ¾ cups of heavy cream and let simmer; make sure to stir frequently. Season the mixture with salt and pepper to taste 
  6. Next, add 3 cups of baby spinach and ½ cup of parmesan cheese to the sauce. 
  7. Lastly, add your cooked salmon fillets to the pan with the sauce. Sprinkle over some chopped parsley and extra parmesan cheese. 
  8. Enjoy! 




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