Updated: Oct 29, 2019
Makes 2 servings
2 salmon fillets (6-7 oz)
Salt and pepper to taste
1 tbsp coconut oil
1/2 red onion, diced
3 cloves of garlic, minced
1/8 cup basil pesto (basil food processed with olive oil and garlic)
1/3 cup chicken broth
1/2 cup coconut milk
2 handfuls baby spinach
Pat salmon fillets dry with paper towel then season with salt and pepper.
In a medium pan over medium heat, add in oil. Once the oil is hot, pan sear the salmon fillets about 3 minutes per side.
Remove and set aside.
In the same pan, add in onions and garlic and stir for about 2 minutes or until the onions are translucent.
Add in basil pesto and stir for another minute or two.
Add in chicken broth, coconut milk and salt and pepper to taste and continue stirring until simmering.
Then add in the spinach and stir until spinach is wilted.
Add the cooked salmon back into the pan. Cover the salmon with the spinach sauce and simmer on low for about 3 minutes.
Enjoy over steamed rice or other favourite sides.