Your new favorite dinner is this gluten free, dairy free, and Whole30 friendly Seared Salmon with Cream Sauce. The sauce is cooked with browned onions, sautéed mushrooms, and spinach. I could eat this sauce by the gallon, but turns out it tastes even better with some pan seared, tender, and juicy salmon filets.
Ingredients
- 4, 5oz salmon filets room temperature and patted dry, skin on or off
- 1 tbsp olive oil
- salt & pepper
- 1 tbsp ghee sub olive oil to keep DF
- ½ ea yellow onion diced
- 1, 8oz pack mushrooms brushed, cut in half and sliced thin
- ½ cup vegetable broth
- 1 cup dairy free creamer*
- 4 oz dairy free cream cheese**
- 1 tbsp nutritional yeast
- ½, 6oz bag spinach
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Bring large saucepan to medium heat and add ghee. Add in diced onion and cook for 2-3 minutes or until onions are translucent.
- Add sliced mushrooms and cook another 5-8 minutes or until mushrooms have started to brown.
- Whisk in vegetable broth, making sure to scrape the bottom of the pan to deglaze. Add DF creamer and cream cheese. Stir together and add nutritional yeast, salt & pepper. Simmer for 5-10 minutes on medium low until sauce thickens to desired consistency.
- While sauce is cooking, start on your salmon. Start by patting dry to remove moisture. Season both sides with salt & ground black pepper.
- Add olive oil to a non stick pan and bring to medium high heat. Once hot, add seasoned salmon filets flesh side down and cook for 4-5 minutes, depending on thickness of salmon. Flip and cook again for an additional 4-5 minutes, or until nicely browned and cooked to your liking. Remove from pan and set aside.
- Once sauce has reached desired consistency, stir in spinach and cook until wilted. Add salmon filets back to pan with sauce. Serve immediately and enjoy!
Notes
*I used Nutpods original, could sub full fat coconut milk but will have a stronger coconut flavor
**suggest using Kite Hill to keep Whole30, could also use Toffuti brand or Miyoko's vegan cream cheese.
**suggest using Kite Hill to keep Whole30, could also use Toffuti brand or Miyoko's vegan cream cheese.
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