Best Low Fat Creamy Baked Salmon Recipes

CREAMY TUSCAN SALMON

Steps:

• Rinse the fish fillets and pat dry using a kitchen towel. Season the salmon with Italian seasoning, salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
• Heat a large non-stick pan. Add oil and heat until shimmering. Place the fish and cook until nicely golden brown about 4-6 minutes each side.
• Remove the fish from the pan and set aside. Using the same pan, add garlic and sauté until fragrant.
• Immediately add chopped tomatoes, olives, and spinach. Pour in the broth and stir well.
• Reduce the heat to low and cook stirring constantly until the spinach is wilted. Now stir in the coconut cream and cook for 1 minute more.
• Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
• Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
• Pour the sauce on top of the fish and serve warm.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.