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Crispy Salmon in Velvety Coconut Sauce
Serve your family a delectable dairy-free meal with this crispy pan-seared salmon, accompanied by a velvety coconut sauce infused with aromatic spices, lemon, and parsley. This recipe is gluten-free, grain-free, Paleo, and Whole30-friendly.
1
20 min
TOTAL TIME
660
CALORIES
$4.27
PER SERVING
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Ingredients
Directions
12 STEPS
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
1
In a small bowl, mix ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp onion powder together.
2
Sprinkle the salmon fillets evenly with the spice mixture, and gently pat down the seasoning onto the fillets.
3
Heat a nonstick skillet over medium-high heat.
4
Add 2 teaspoons of olive oil to the pan and swirl it around to coat.
5
Place the salmon fillets in the pan and drizzle with 1 Tbs lemon juice.
6
Cook for 4 minutes on each side, or until desired degree of doneness.
7
Remove the salmon fillets from the pan and place onto a plate.
8
Add the coconut cream to the pan and scrape down the bottom of the pan with a spatula.
9
Add 1 Tbs lemon juice, ¼ tsp ground nutmeg, ½ tsp salt, and ¼ cup chopped fresh parsley to the pan.
10
Bring to a boil and let it thicken slightly for 3-4 minutes.
11
Stir in the drained peas and cook for an additional 1-2 minutes.
12
Add the salmon fillets back to the pan, coating them well with the sauce. Serve hot.
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Health Info
Macros
23g
CARBS
44g
FAT
44g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
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