Cooklist AI
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
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.
Health Info
Macros
23g
CARBS
44g
FAT
44g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
FISH
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