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.
My family and I love salmon, it is such a nutritious and satisfying protein. Pan searing is my favorite way to cook salmon, it gets a beautiful crust on the outside while keeping a tender and flakey middle. The lemon cream sauce brings it together with light and bright flavors that go so well with fish.
I use coconut milk as the base of the ‘cream sauce’ to keep it dairy-free. It really takes on the flavors of the lemon and garlic, so it doesn’t have an overwhelming coconut flavor when it is done cooking. I also add some chicken broth (white wine would be good too) and parsley to balance out the flavors.We enjoy this pan seared salmon and lemon cream sauce over cauliflower rice with a side of veggies.
Tips for Pan Searing Salmon:
- Use a cast iron skillet or non-stick skillet
- 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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Pan Seared Salmon in Lemon Cream Sauce
Lemon Cream Sauce
- 1 Tbls Ghee
- 2 Tbls Shallots or yellow onion, finely diced
- 3 cloves Garlic minced
- 1 can Coconut Milk full fat (14.5oz)
- 1/4 cup Chicken Broth
- 1/4 tsp Pepper Flakes
- 1 tsp Sea Salt
- 1 Lemon
- 2 Tbls Parsley fresh
- Mix the spices in a small bowl to combinePat the salmon dry with a paper towel and season both sides with spice mixtureHeat avocado oil of medium high heat in a large cast iron (or non-stick) skillet Once the skillet is hot, sear the salmon for 3 minutes a side and remove from the pan
Lemon Cream Sauce
- Carefully wipe out the pan and turn to medium heat, add in the gheeThen add in the shallots and garlic, let saute for 2-3 minutesAdd in the chicken broth, coconut milk, pepper flakes and sea salt. Bring to a boil and then reduce to a simmerLet it simmer until it starts to reduce and thicken up (7-10 minutes) Stir in the juice of half a lemon and parsley then taste for salt Place the seared salmon filets in the sauce and let simmer for 2 minutes to warm up Use the other half of the lemon to cut into wedges to serve with dinnerServe over cauliflower rice, white rice, or pasta and enjoy!