Salmon with Coconut Cream Sauce (Dairy free, Paleo, Whole30)
A crispy pan seared salmon slathered in a rich coconut cream sauce seasoned with fresh parsley, lemon and nutmeg. Gluten-free, Grain-free, Paleo, Whole30
Servings: 4 people
Ingredients
- 3/4 tsp salt divided
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tsp olive oil
- 4 (6 ounce) salmon fillets
- 2 Tbs lemon juice divided
- 1 14 ounce can coconut cream ( Savoy is Paleo and has no preservatives)
- ¼ cup fresh parsley chopped
- ¼ tsp ground nutmeg
- optional- 1 15 ounce can of peas (not Paleo or Whole30)
Instructions
- In a small bowl, mix 1/4 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp onion powder together.
- Then, sprinkle the salmon fillets evenly with the salt, pepper, garlic powder and onion powder mixture. Pat down the seasoning onto the salmon fillets.
- Heat a nonstick skillet over medium-high heat. Add 2 teaspoons of olive oil to the pan and swirl it around to coat.
- Add the salmon fillets to the pan along with 1 Tbs lemon juice. Cook for 4 minutes on each side or until desired degree of doneness.
- Remove the salmon fillets from the pan and put onto a plate. Then add the coconut cream to the pan and scrape down the bottom of the pan with a spatula. Add 1 Tbs lemon juice, ¼ tsp ground nutmeg , ½ tsp salt, and ¼ cup fresh chopped parsley. Boil until thickened a bit (3-4 minutes), then add the salmon fillets back to the pan.
- Note: if adding peas, add the peas to the coconut cream before adding the salmon fillets back to the pan.
Nutrition
Calories: 621kcal | Carbohydrates: 55.9g | Protein: 36g | Fat: 29.7g