This creamy salmon dish is the perfect dish for an easy spring time dinner. It is light and lemony with flavorful garlic and creamy coconut milk. I like serving it over brown rice so it can soak up all of the yummy sauce. This recipe is super simple and comes together in under 30 minutes. It also just so happens to be both gluten and dairy free. This recipe serves 3 to 4 people.
~1 lb salmon cut into 4 filets (skin on or off, whatever you prefer)
salt & pepper to taste
1 tbsp olive oil
1 tbsp DF buttery spread
2 garlic cloves, sliced (not minced because minced will burn)
Juice of 1 lemon
1/2 cup chicken broth or dry white wine
1/2 tsp dijon mustard
1 cup full fat coconut milk or coconut cream
1 tbsp fresh dill
3 cups loosely packed baby spinach
Optional: more lemon and dill for topping
Rinse and pat dry the salmon fillets. Sprinkle the salmon fillets with salt & pepper to your preference.
Heat a large and somewhat deep pan over high heat. Evenly drizzle the olive oil onto the pan. The oil should be smoking a bit. You want the pan to be very hot so the salmon gets a bit crispy.
Lay the salmon non-skin side down onto the pan. Allow to cook on high for 3 to 5 minutes, until the salmon is cooked about 1/4 of the way through (you can see the salmon turning white if you look at it moving up from the bottom).
Once it is just 1/4 of the way cooked, flip the salmon and turn the heat to medium. Add the DF buttery spread, sliced garlic, and lemon juice into the pan. Use a spatula to stir the other ingredients evenly around the salmon.
At this point you can baste the salmon a few times with the butter and garlic to keep it moist. This means you basically lean the pan to the side and scoop the butter mixture over the salmon repeatedly.
Once the garlic is fragrant, add in chicken broth or white wine, dijon mustard, coconut milk, and dill. Use a spatula to stir all of the ingredients around the salmon. Allow to cook for another 5-7 minutes or until the sauce reduces slightly and the salmon is cooked through.
Add in the spinach and use a spatula to stir it into the sauce. Stir until the spinach just begins to wilt and remove from the heat.
Serve with extra lemon and dill and serve over brown rice if you would like. Enjoy!