Pan Seared Salmon in Lemon Cream Sauce

Perfectly spiced and pan seared salmon in a decadent dairy-free lemon cream sauce. This delicious and healthy recipe comes together in under 30 minutes! Serve over cauliflower rice the perfect Whole30 and Low Carb meal. 

What You Need:

• Avocado Oil – it has a higher smoke point, good for searing at a higher heat
• Salmon
• Sea Salt
• Garlic Powder
• Paprika
• Pepper
• Ghee
• Shallots
• Garlic
• Coconut Milk
• Chicken Broth
• Salt
• Pepper Flakes
• Lemon
• Parsley

Let’s Make Salmon:

1. Mix the spices in a small bowl to combine. Pat the salmon dry with a paper towel and season both sides with spice mixture
2. Heat avocado oil of medium high heat in a large cast iron (or non-stick) skillet
3. Once the skillet is hot, sear the salmon for 3 minutes a side and remove from the pan
4. Carefully wipe out the pan and turn to medium heat, add in the ghee. Then add in the shallots and garlic, let sauté for 2-3 minutes
5. Add in the chicken broth, coconut milk, pepper flakes and sea salt. Bring to a boil and then reduce to a simmer
6. Let it simmer until it starts to reduce and thicken up (7-10 minutes)
7. Stir in the juice of half a lemon and parsley then taste for salt
8. Place the seared salmon filets in the sauce and let simmer for 2 minutes to warm up
9. Use the other half of the lemon to cut into wedges to serve with dinner
10. Serve over cauliflower rice, white rice, or pasta and enjoy!

Recipe Tips:

• Use a non-stick skillet or your best well seasoned pan
• Make sure it is nice and hot before adding the salmon
• Use avocado oil and ghee (they have a higher smoke point)
• Don’t force the fish to flip, it will release a little from the pan when it is ready to flip
• Use a fish spatula to flip the salmon

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