This creamy Dijon salmon can be done in just 20 minutes in a
saucepan! It is full of flavor and perfect for weekday evenings and even kids
endorsing. This simple pale dinner also meets Whole30 standards and is low in
carbohydrates, so you can repeat a healthy meal!
- preparation time: 5 minutes
- cooking time: 15 minutes
- lesson: dinner
- Gourmet: Ketones,
low carb, pale, Whole30
- keywords: low
carb, pale, salmon, frying pan
- serving size: 6 servings
Ingredients
Salmon:
- 1-2 tablespoons
avocado oil or ghee
- 5-6 slices of salmon fillets on the skin (or off
if you like)
- sea salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Sauce:
- 1 tablespoon ghee
or avocado oil
- 3 cloves garlic finely chopped
- 1/3 cup chicken bone broth or dry white wine, if
not Whole30
- 1 14 oz. canned full-fat coconut milk
- 1 tbsp. tapioca flour
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon nutritional yeast flavored with sea
salt and black pepper
- 2 teaspoons dried chives
- 2 cups freshly chopped spinach or other
vegetables
- chopped parsley and lemon slices as a garnish
- sautéed cauliflower rice is served
Instructions
- Pat the salmon dry
with a paper towel and season with salt, pepper, garlic, onion, and smoked
paprika.
- Heat oil or ghee on medium or high heat in
a large non-stick pan. Once the oil is sizzling hot, cook the salmon skin
face down (if you choose skin) for about 3 minutes on each side, adjusting
to your preference and thickness.
- Once cooked, remove the salmon from the
frying pan and set it aside. Leave the juice in the frying pan to cook the
sauce.
- Back on medium heat, and add the remaining
ghee or avocado oil to make the sauce. Sauté the garlic until fragrant
(about 30 seconds) and pour in the broth or wine. Reduce the liquid by
half and stir to scrape off the brown debris from the bottom of the pan.
- Stir the tapioca flour into coconut milk
and stir the mixture into a saucepan with Dijon mustard, lemon juice, and
nutritional yeast. Stir well and simmer over low heat. Reduce heat and
gently cook for a minute to thicken the sauce.
- Season with sea salt and black pepper and
stir in the chives. Add spinach or kale and let it wither.
- Put the salmon back in a saucepan and
sprinkle with chopped parsley. Serves sautéed cauliflower rice decorated
with lemon. Store leftovers in an airtight container in the refrigerator
for up to 3 days. Enjoy!
Nourishment
Calories: 363kcal Carbohydrates: 7g Protein: 26 g Fat: 27g Saturated Fat: 16g
Cholesterol: 69mg Sodium: 159mg Potassium: 853mg Fiber: 1g Sugar: 1 g Vitamin
A: 2187IU Vitamin C: 16mg Calcium: 56mg Iron: 4 mg
Tags
Recipes