I make salmon almost weekly so it is nice to change it up every so often because baked salmon can get old. Salmon is a great source of omega-3 fatty acids and getting enough healthy fats in your diet is essential. Healthy fats help nourish your skin, hair and nails, is essential for women reproductive health and plays a large role in brain health. Moral of the story, make sure you are eating enough healthy fats in your diet and salmon is a great way to do that!
This meal is best fresh, but the leftovers were surprisingly good too. This would be a great dinner to make for a date night in with your love. Pair it with cauliflower rice or mash, mashed potatoes or roasted vegetables and of course wine and you’d have yourself a wonderful, romantic and delicious meal at home!
- 4 wild caught salmon fillets
- 2 tbsp coconut oil, divided
- 4 garlic cloves, minced
- ½ yellow onion, chopped
- 1 cup grape tomatoes
- 2 cups fresh spinach
- 1 cup Original Nut Pods*
- ⅓ cup bone broth
- juice of 1 lemon
- salt
- ⅛-1/4 tsp red pepper flakes
- Place a large pan on the stove over medium high heat and add 1 tbsp coconut oil. Season the salmon with salt on both sides. When the pan is hot add the salmon. Cook for 5 minutes flip and cook for an additional 5 minutes. Remove the salmon from the pan and set aside.
- Add the remaining 1 tbsp coconut oil to the pan. Add the garlic and onion and stir until the onion becomes translucent (1-2 minutes).
- Add the Nut Pod and broth to the pan and bring to a boil. Reduce heat to medium and add the spinach and tomatoes. Once the tomatoes are tender enough to burst, add the salmon back into the pan with the cream sauce. Spoon the cream sauce over the salmon.
- Top with fresh lemon juice and red pepper flakes.
