Pan Seared Salmon in Lemon & Dill Cream Sauce

Salmon teamed up with lemon and dill just works.
This simple dish is light, fresh and creamy. It's dairy free and fits with most dietary protocols.
Hint: To keep it AIP friendly just leave out the tomatoes.

Tip: If you can't get fresh dill just use 1/4 tsp. dried.

Prep time: 10 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 good pinch Himalayan or sea salt

1 good pinch garlic powder

1 good pinch onion powder

1 pinch of cracked black pepper

125 grams of fresh salmon fillet

1/2 teaspoon of cold pressed coconut oil

3 asparagus spears, chopped

1/3 bunch broccolini, chopped

3 cherry tomatoes, halved

100 millilitres of full fat coconut milk

1/4 teaspoon of ground nutmeg

2 teaspoons of fresh lemon juice

1 pinch of Himalayan or sea salt

1/2 cup of baby spinach leaves

1 teaspoon of chopped fresh dill

Method

Combine the salt, powders and pepper. Pat the salmon dry and sprinkle with the mixture. Set aside.

Combine the coconut milk, nutmeg, lemon juice and salt in a cup or bowl and set aside.

Heat the oil in a pan to medium and cook the salmon for 3 minutes on each side then set aside to rest.

Add the asparagus and broccolini to the pan and cook for 2 minutes then add the coconut milk mixture, dill and tomatoes.

Simmer for 1-2 minutes then stir in the spinach. Add the salmon back to the pan and allow to heat through.

Serve and enjoy!

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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