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skillet with baked salmon in a coconut sauce - personal chef recipe

Baked Salmon with Creamy Coconut Spinach Sauce


  • Author: amycaseycooks
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

What’s it like to be a personal chef? Take a peek inside one of my days cooking for a client family. I’ll share the menu I prepared and a delicious recipe for Baked Salmon with Creamy Coconut and Spinach Sauce.


Scale

Ingredients

  • extra virgin olive oil
  • 4 salmon filets (6 ounces each, with or without skin)
  • Old Bay seasoning
  • 3 scallions, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • 3 garlic cloves, chopped
  • 1 teaspoon Italian seasoning blend
  • red pepper flakes
  • 1 tablespoon Dijon mustard
  • 1 (13.5 ounce) can coconut milk (either full fat or light)
  • 5 ounces of fresh baby spinach
  • fresh parsley, chopped

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with foil. Set aside.
  2. Place the salmon filets on the prepared pan. Drizzle with the oil and sprinkle generously with the Old Bay seasoning. Bake in oven for 14 minutes or until the internal temperature is 145 degrees F.
  3. While the salmon is baking, prepare the sauce. Heat a large sauté pan over medium heat. Add 1 tablespoon of oil, the scallions and tomatoes. Season with kosher salt and pepper. Sauté for 3 to 4 minutes. The vegetables should just begin to wilt.
  4. Add the garlic and Italian seasoning and sauté for 1 minute.
  5. Add the red pepper flakes and mustard and stir to combine.
  6. Add the coconut milk and stir to combine. Bring to a gentle boil.
  7. Add the spinach and stir until it is wilted.
  8. Season to taste with kosher salt and pepper.
  9. Remove the fish from the oven and gently place it in the pan with the sauce. 
  10. Serve the salmon drizzled with the sauce and sprinkled with fresh parsley.

Notes

  • Each piece of salmon should be about 6 ounces. This is a nice serving size ~ not too big and not too small. Skin on the salmon is fine as it will slide right off after baking.
  • Bake the salmon to an internal temperature of 140 to 145 degrees. The fish will be just moist and delicious and not dry and flaky. This quick read digital thermometer is one of my go to kitchen supplies.
  • The sauce comes together quickly. This large sauté pan is one of my favorites. I love the straight sides when cooking recipes with lots of sauce. Also it can hold all the fresh spinach without tumbling all over the stove.
  • This dish reheats beautifully. I recommend using a lower power on the microwave to heat and not cook the fish anymore. Use 60% power for about 1 minute. Then continue heating at 30 second intervals at the same power until the fish and sauce is warm.
  • Category: entree
  • Method: bake in oven and on stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece of salmon and sauce
  • Calories: 348
  • Sugar: 3.6 g
  • Sodium: 284 mg
  • Fat: 24.6 g
  • Saturated Fat: 14.3 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.3 g
  • Fiber: 3.2 g
  • Protein: 27.9 g
  • Cholesterol: 69 mg

Keywords: personal chef, salmon, coconut sauce, dinner idea, paleo

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