Creamy Mustard-Dill Salmon
Inroduction
About this Recipe
By: Caitlin Greene
CREAMY MUSTARD-DILL SALMON. Savory, tangy with sweet undertones and fresh dill and spinach….DAIRY FREE! Have you tried this yet? This one has been a hit lately with a lot of you! Loving seeing the remakes. In case you’re looking for some inspo for the weekend it some meal prep this week…also it freezes well! For all you mustard lovers, like me, this recipe is for you. The recipe is one-pan and comes together in less than 25 minutes. Happy Saturday loves! Whatever your plans are this weekend I hope you enjoy!
How do you make this Creamy Mustard-Dill Salmon?
First, season the salmon generously with salt and pepper. Add 1 tablespoon olive oil over medium-high and sear skin side up for 4 minutes. Flip and sear for 2.5 more minutes. Don’t move the fish around. Remove from the pan, set on a plate.
Add to the same cast iron pan pan: 1 tablespoon olive oil, 1 medium chopped onion and 2 chopped garlic cloves. Sauté for 3 minutes, then add 1.5 cups light coconut milk, 1.5 cups broth, 2 tablespoon lemon juice, 1/4 cup mustard (I used half Dijon and half yellow), 1 tablespoon fresh chopped dill, 2 teaspoon coconut sugar (or honey), 1 teaspoon capers, 1/2 teaspoon salt, 1/8 teaspoon paprika. Allow to cook down for about 10 minutes. Add the 3 cups of fresh spinach and the fish and simmer for 5 minutes.
Creamy Mustard-Dill Salmon
Ingredients
- 4 filets (1 ½ lbs) of wild salmon, patted dry
- 2 tablespoon olive oil
- 1 medium chopped onion
- 2 chopped garlic cloves
- 1.5 cups light coconut milk
- 1.5 cups broth
- 2 tablespoon lemon juice
- 1/4 cup mustard
- 1 tablespoon fresh chopped dill
- 2 teaspoon coconut sugar (or honey)
- 1 teaspoon capers
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 3 cups fresh spinach
Instructions
- Season the salmon generously with salt and pepper.
- Add 1 tablespoon olive oil over medium-high and sear skin side up for 4 minutes. Flip and sear for 2.5 more minutes. Don’t move the fish around. Remove from the pan, set on a plate.
- Add to the same cast iron pan pan: 1 tablespoon olive oil, 1 medium chopped onion and 2 chopped garlic cloves. Sauté for 3 minutes, then add 1.5 cups light coconut milk, 1.5 cups broth, 2 tablespoon lemon juice, 1/4 cup mustard (I used half Dijon and half yellow), 1 tablespoon fresh chopped dill, 2 teaspoon coconut sugar (or honey), 1 teaspoon capers, 1/2 teaspoon salt, 1/8 teaspoon paprika. Allow to cook down for about 10 minutes.
- Add the 3 cups of fresh spinach and the fish and simmer for 5 minutes.
