For the salmon

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2–3 salmon fillets (about 1–1.25 lb total)

Salt, to taste

Black pepper, to taste

Garlic powder or 1 small garlic clove, finely grated

1 lemon (for seasoning and finishing)

Optional: 1 tsp olive oil

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For the Tuscan coconut sauce

1 tbsp olive oil

3–4 cloves garlic, minced

⅓ cup fresh cherry tomatoes, halfes

1 can (13.5 oz / 400 ml) full-fat coconut milk

½ tsp Italian seasoning (oregano, thyme, basil, rosemary)

Smoked paprika ¼ tsp

Red pepper flakes, to taste (optional)

Salt and pepper, to taste

2 cups fresh spinach

Optional garnish: fresh basil or parsley

Rice (to serve)

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Season the salmon

1. Pat the salmon fillets dry with paper towels.

2. Season both sides with salt, pepper, and garlic powder (or grated garlic).

3. Add a small squeeze of lemon juice and, if you like, a light drizzle of olive oil.

4. Set aside while you prepare the sauce ingredients (about 5–10 minutes).

   Steam the salmon

5. Bring 1–2 inches of water to a gentle simmer in a saucepan or pot.

6. Place the salmon in a steamer basket or on a heatproof plate set above the water (skin-side down if it has skin).

7. Cover tightly and steam for 6 minutes.

8. The salmon should flake easily but still be moist.

9. Remove from heat and keep covered while you finish the sauce.

   Make the Tuscan coconut sauce

10. Heat olive oil in a large skillet over medium heat.

11. Add the minced garlic and sauté for about 30 seconds, until fragrant.

12. Stir in the tomatoes and cook for another 30–60 seconds.

13. Pour in the coconut milk and add Italian seasoning, red pepper flakes and paprika.

14. Season with salt and pepper.

15. Simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened.

16. Add the spinach and cook just until wilted.

    Finish the salmon in the sauce

17. Gently place the steamed salmon fillets into the sauce.

18. Spoon sauce over the top of each fillet.

19. Simmer on low heat for 2–3 minutes, just to let the salmon absorb flavor.

20. Taste and adjust seasoning if needed.

21. Finish with a small squeeze of fresh lemon juice.

22. Serve hot with rice.