Step 1

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.)

Step 2

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.

Step 3

Remove the fish from the pan and set aside. Using the same pan, add garlic and sauté until fragrant.

Step 4

Immediately add chopped tomatoes, olives, and spinach. Pour in the broth and stir well.

Step 5

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.

Step 6

Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.

Step 7

Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.

Step 8

Pour the sauce on top of the fish and serve warm.