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.
- 1 pound salmon
- 12 sprigs thyme
- 1 tablespoon olive oil
- 1 teaspoon celtic sea salt
- Heat oven to 500°F
- Rinse salmon and pat dry
- Place salmon on a parchment paper lined baking sheet
- 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
- ¼ cup olive oil
- 2 inches leeks, white part and green part
- 1 fennel bulb, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cups baby spinach, roughly chopped
- 1 cup full fat coconut milk
- ¼ cup lemon juice, freshly squeezed
- ¼ teaspoon celtic sea salt
- ¼ cup olive oil
- 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
- While vitamix is running on medium speed, slowly drizzle in olive oil
- Serve over salmon or veggies
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).
This was super delicious!! But it makes a TON, so I froze it when I made it about two months ago and finally had the chance to defrost and enjoy again tonight. A great easy accompaniment to have around. I think it’d go beautifully with roast pork neck as well. Thanks for the recipe!!
Kimberly@Living Free says
Mmm, I love leeks and coconut milk! Looks yummy!
gfe-gluten free easily says
Lovely, Elana. The coulis looks interesting, but sounds wonderful. Coconut milk can make your dairy-free recipes stellar for sure. :-)
This looks outstanding!
Coconut milk never ceases to amaze me. I love it as a dairy substitute, or even as a flavoring component! Sounds wonderful.
“I’m fairly certain my vegan version is only a faint replication of hers”
Call it vegan, you put it on SALMON!!!
lol, that was fun!
Amy Green - Simply Sugar & Gluten-Free says
I’ve never cooked salmon that way – it sounds like a great method. Gluten-Free Girl’s Leek Coulis sounds incredible.
I love when I trick my husband. It’s so much fun, especially when he thinks it’s the best version I’ve ever made.
I’ve never heard of coulis before. Thanks for introducing me to something new!
And I love that you made green blobs look appetizing, that’s not always so easy to do :) Good luck on the radio tomorrow, very cool!
A masterpiece, indeed!
Oh I am thrilled to bits to see this! I was hoping it would work with coconut milk for those who can’t eat dairy. Yippee!
and beautiful photograph, of course.