Recipe & photos courtesy of Dominique Fasano
When you’re craving seafood and cream sauce but don’t want the dairy, gluten or grains, this is a must recipe for you.
Past Featured Chef, Dominique Fasano, offers up this amazing blend of flavors for a creamy, crispy meal perfectly suited to paleo and Whole30 diets. You can find more of Dominique’s clean recipes on her website, Perchance to Cook.
Save the recipe for this coconut cream sauce. You’ll definitely want to use it for more than seared Salmon, in fact, this can be used in any number of recipes where cream sauce is featured.
Make sure you start with the best ingredients. Wild-Caught Alaskan Sockeye Salmon, and clean all-natural seasonings.
Recipe Author: Dominique Fasano of Perchance to Cook
Servings: 4 people
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
US Wellness Shopping List: Wild-Caught Alaskan Sockeye Salmon Filets
Ingredients
- 3/4 tsp salt, divided
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tsp olive oil
- 4 (6 ounce) salmon fillets
- 2 Tbs lemon juice, divided
- 1 14 ounce can coconut cream, ( Savoy is Paleo and has no preservatives)
- ¼ cup fresh parsley, chopped
- ¼ tsp ground nutmeg
- optional: (1) 15 ounce can of peas (not Paleo or Whole30)
Recipe & photos courtesy of Dominique Fasano, Perchance to Cook
Instructions for Seared Salmon & Dairy Free Cream Sauce
- In a small bowl, mix 1/4 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp onion powder together.
- Then, sprinkle the salmon fillets evenly with the salt, pepper, garlic powder and onion powder mixture. Pat down the seasoning onto the salmon fillets.
- Heat a nonstick skillet over medium-high heat. Add 2 teaspoons of olive oil to the pan and swirl it around to coat.
- Add the salmon fillets to the pan along with 1 Tbs lemon juice. Cook for 4 minutes on each side or until desired degree of doneness.
- Remove the salmon fillets from the pan and put onto a plate. Then add the coconut cream to the pan and scrape down the bottom of the pan with a spatula. Add 1 Tbs lemon juice, ¼ tsp ground nutmeg , ½ tsp salt, and ¼ cup fresh chopped parsley. Boil until thickened a bit (3-4 minutes), then add the salmon fillets back to the pan.
- Note: if adding peas, add the peas to the coconut cream before adding the salmon fillets back to the pan.
Dominique Fasano
Hi! I’m Dominique, the blogger, recipe creator and photographer behind Perchance to Cook. I am obsessed with making healthier versions of classic foods and creating delicious recipes that everyone will love (and that no one would guess are Paleo, Whole30, or Gluten-free).
