For the salmon:
salt to taste
1/2 tsp garlic powder
black pepper to taste
4 salmon fillets (4 to 6 oz each, skin-on preferred)
1 tbsp olive oil (for searing until golden)
For the sauce:
salt to taste
black pepper to taste
1/3 cup sun-dried tomatoes (oil-packed preferred)
1 can full-fat coconut milk (13.5 oz, for creamy richness)
1/2 onion (thinly sliced)
1/2 cup vegetable broth
1 tbsp butter (for silky texture)
1 tsp tapioca flour (creates smooth, glossy sauce)
2 garlic cloves (minced)
For finishing:
4 cups spinach (fresh, wilts down beautifully)
1/3 cup grated Parmesan
fresh basil (torn just before serving)
Instructions
 
Pat the salmon fillets dry with paper towels—this is crucial for achieving a golden, crispy skin when searing. Season both sides generously with garlic powder, salt, and black pepper, allowing the seasoning to adhere to the moist surface. While the salmon rests, mince your garlic cloves, thinly slice the onion, tear the basil (just before serving, not now), and measure out your coconut milk, vegetable broth, sun-dried tomatoes, and spinach so everything is ready when you need it.
Heat a large skillet over medium-high heat and add the olive oil, letting it shimmer for about 30 seconds. Place the salmon skin-side down in the hot pan and sear for 3-4 minutes without moving it—this develops a golden, crispy exterior and keeps the skin from sticking. Flip the fillets and cook for another 1-2 minutes on the flesh side until barely cooked through. Remove the salmon to a plate and set aside; it will finish cooking in the sauce later, so it's okay if it's not fully cooked yet.
In the same skillet (don't clean it—those browned bits add flavor), reduce heat to medium and add the butter. Once melted, add the sliced onion and sauté for 2-3 minutes until softened and just beginning to turn translucent. Add the minced garlic and sun-dried tomatoes, stirring constantly for 2-3 minutes to release their aromatic oils and deepen the flavor—this is where the Tuscan character of the dish really develops. I like to let the garlic smell fragrant but not brown, which keeps it mellow and sweet rather than bitter.
Season the aromatics with salt and black pepper, then pour in the vegetable broth and coconut milk, stirring well to combine. In a small bowl, whisk together the tapioca flour with 2 tablespoons of water until smooth, then add this slurry to the simmering sauce and stir constantly. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. I find tapioca flour creates a silkier, more elegant texture than cornstarch without any chalky taste—the sauce should coat the back of a spoon beautifully.
Reduce heat to low and stir in the Parmesan cheese, stirring until fully melted and incorporated. Add the fresh spinach in handfuls, stirring gently until completely wilted—this takes just 1-2 minutes. The heat will be gentle enough that the spinach won't brown or lose its bright color.
Gently place the seared salmon fillets back into the creamy sauce, nestling them skin-side up so they're partially submerged. Simmer on low heat for 5-6 minutes until the salmon is cooked through completely but still moist and tender. The residual heat of the sauce will finish cooking the salmon gently without drying it out. Just before serving, tear fresh basil over the top for brightness and a final Tuscan touch.