This healthy salmon recipe is a win-win! It’s delicious and nutritious. I love fatty fish, and salmon is my favorite. Salmon is one of the best brain foods you can get. It is high in omega-3 fatty acids, B vitamins, vitamin D, and so much more!
When I prepare salmon, I purchase wild salmon. I don’t want to feed my family farmed salmon. I maintain this policy in restaurants too. When salmon is on the menu, I inquire as to the way it was raised. If the server doesn’t know, it’s likely the salmon is farmed.
Heat olive oil in a 9 inch skillet
Saute leeks and fennel for 6-8 minutes until soft
Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted
Stir coconut milk into mixture
Transfer mixture to a vitamix
and puree on highest speed until smooth
Blend in lemon juice and salt
is running on medium speed, slowly drizzle in olive oil
Serve over salmon or veggies
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Heat oven to 500°F
Rinse salmon and pat dry
Place thyme leaves underneath salmon
Rub salmon with olive oil and sprinkle with salt
Turn off oven and place salmon in hot oven, baking for 10-12 minutes, until just pink on the very inside
Serve with Leek Coulis (above)
This healthy salmon recipe is based on one from Gluten-Free Girl. When I remade it my goal was to create my own dairy-free version. I guess I succeeded. My husband had no idea that I had removed the cream in the original recipe, and replaced it with coconut milk!
For those of you following my book tour, this week I will be on Martha Stewart Living’s radio show, tomorrow (Wednesday, 8/26) 8:30 AM (Mountain Time).