Preheat the oven to 400 F and set aside an oven-safe skillet (or a parchment lined sheet pan) that’s lightly greased with oil.
Whisk together the coconut milk, white wine, lemon juice, and arrowroot starch until the arrowroot is dissolved and fully combined. Set aside to use later.
Pat the salmon dry and remove any bones. Lightly season with salt and pepper.
Add the salmon to the oven-safe skillet (or parchment lined baking sheet) and top with about 1 tbsp of oil and lightly season with salt and pepper. Transfer to the oven and allow to cook for 13-14 minutes or until the salmon easily flakes and is cooked through. Set the cooked salmon aside and allow the skillet to cool slightly.
Set the skillet over medium heat and add the remainder of the oil. Saute the onions for 4-5 minutes or until translucent.
Add the mushrooms and saute for 4-5 minutes or until tender.
Add the garlic and spinach to the skillet and cook until the garlic is fragrant and the spinach has wilted.
Pour in the sauce and the remainder of the salt, pepper, and parsley. Stir for 2-3 minutes or until the sauce thickens.
Add the salmon back to the skillet and baste in the sauce, allowing to reheat for about a minute.
Season further to taste and serve fresh.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 59mg||18 %|
|Sodium 440.5mg||15 %|
|Potassium 1256.7mg||33 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 9.7g|
|Protein 27.2g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 216
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