Description

Indulge in the creamy richness of this delightful Creamy Spring Salmon recipe. With a luxurious coconut milk sauce infused with fresh herbs, this dish is a perfect balance of flavors for a springtime meal.

Ingredients

Scale

Salmon:

4 (6- to 8-ounce) skinless salmon fillets
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Sauce:

2 garlic cloves, minced
1/2 cup thinly sliced shallot (from about 1 large shallot)
1 tablespoon Dijon mustard
1/2 cup dry white wine
1 cup unsweetened full-fat coconut milk
Zest of 1/2 lemon
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh chives, plus more for garnish
2 tablespoons finely chopped fresh dill, plus more for garnish
2 tablespoons finely chopped fresh tarragon, plus more for garnish
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

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Instructions

Prepare the Salmon: Pat the salmon dry with a paper towel then season both sides evenly with salt and pepper.
Cook the Salmon: In a large non-stick skillet, heat the oil over medium-high heat. Add the salmon and cook for 2 to 3 minutes on each side until golden brown. Remove from skillet and set aside.
Make the Sauce: Reduce heat to medium and add the garlic and shallot. Sauté for about 1 minute. Add Dijon and white wine. Whisk until smooth and cook until wine reduces by half. Slowly pour in coconut milk, bring to a simmer, then add lemon zest, lemon juice, herbs, salt, and pepper. Return salmon to the sauce and cook until done, 3 to 5 minutes.
Serve: Garnish with more herbs and serve over a bed of orzo or with roasted asparagus.

Notes

This dish pairs well with a side of roasted asparagus or a light pasta.
Adjust salt and pepper according to your taste preference.

Nutrition

Serving Size: 1 fillet with sauce
Calories: 380
Sugar: 2g
Sodium: 740mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 34g
Cholesterol: 95mg