Tuscan Tomato Garlic Salmon
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Yield: 4 servings
4 Salmon Fillets
2 TBSP Olive Oil
1 tsp Paprika
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
1 TBSP Unsalted Butter
1 Large Shallot, diced
5 Garlic Cloves, minced
1 Pint Cherry Tomatoes, sliced in half
1/2 cup Dry White Wine or Vegetable Broth
1/4 cup Fresh Basil, chopped
1 10-12 oz Package Riced Cauliflower
1 Large Head of Kale, roughly chopped
1 TBSP Olive Oil
2 Cloves Garlic, minced
Place 2 tablespoons olive oil in a large skillet, on medium-low heat. Season the salmon fillets with paprika, salt, and pepper to taste. Next, add the salmon fillets to the skillet and cook the salmon until golden brown on the seared side, then flip the fillets and sear until golden brown on the other side. The internal temperature should reach 145 degrees. Remove the salmon fillets from the skillet and set aside while you cook the sauce.
While the salmon is cooking, heat the riced cauliflower as instructed on the package.
In a large high sided skillet, heat 1 tablespoon olive oil. Add the roughly chopped kale and 2 minced garlic cloves. Cook about 3-5 minutes or until crisp-tender.
In the skillet you cooked the salmon, add the butter to the hot skillet. When the butter is melted, add the chopped shallot and minced garlic to the pan. Cook, stirring occasionally until the shallots are translucent. Next, add the chopped tomatoes and white wine or vegetable stock. Cook on medium heat for 3 – 5 minutes or until the tomatoes just start to become tender. Add the freshly chopped basil and cook for 1 minute. Taste for to see if you need more salt and pepper.
When the sauce is ready, add the seared salmon fillets to the sauce. Gently coat the fillets with the sauce.
To serve, add kale to the plate, then spoon the riced cauliflower over the kale, gently lay the seared salmon fillet over the vegetables, and spoon the sauce with tomatoes over the salmon.