Paleo Salmon with Cream Sauce
Elevate your weeknight dinner game with this luscious Paleo Salmon with Cream Sauce, a perfect blend of wholesome ingredients and vibrant flavors. Succulent salmon fillets are pan-seared in coconut oil for a crispy, golden exterior, then nestled in a rich, dairy-free cream sauce made with full-fat coconut milk, fresh dill, and a splash of zesty lemon juice. Sautéed onions, garlic, and wilted baby spinach add layers of depth and nutrition, making this dish as nourishing as it is delicious. Ready in just 35 minutes, this grain-free, dairy-free recipe is ideal for anyone following a paleo lifestyle or seeking a healthy yet indulgent seafood dish. Serve it with your favorite vegetable side or over cauliflower rice for a complete paleo-friendly meal.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 2 tablespoons Coconut oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 cup Coconut milk (full fat)
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh dill, chopped
- 2 cups Baby spinach
Instructions
Pat the salmon fillets dry with paper towels and season each fillet with salt and black pepper on both sides.
In a large skillet, heat the coconut oil over medium-high heat. Once hot, add the salmon fillets, skin-side down. Cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the chopped onion and minced garlic to the pan and sauté for 2-3 minutes, until fragrant and the onion is translucent.
Pour the coconut milk into the skillet and stir well, scraping up any bits from the bottom of the pan to deglaze.
Add the lemon juice and chopped dill to the coconut milk, stirring to combine. Allow the sauce to simmer for 3-4 minutes until slightly thickened.
Stir in the baby spinach and cook for an additional 1-2 minutes, just until the spinach is wilted.
Return the salmon fillets to the skillet, nestling them into the cream sauce. Spoon some of the sauce over the salmon and cook for another minute to heat through.
Serve the salmon fillets with the cream sauce over them, garnished with extra fresh dill if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.6 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
