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Thyme Salmon with Leek Coulis

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.

Leek Coulis
  • ¼ cup olive oil
  • 2 leeks, white part and two inches of 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
  1. Heat olive oil in a large skillet
  2. Saute leeks and fennel for 6-8 minutes until soft
  3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted
  4. Stir coconut milk into mixture
  5. Transfer mixture to a vitamix and puree on highest speed until smooth
  6. Blend in lemon juice and salt
  7. While vitamix is running on medium speed, slowly drizzle in olive oil
  8. Serve over salmon or veggies
Thyme Salmon
  1. Heat oven to 500°
  2. Rinse salmon and pat dry
  3. Place salmon on a parchment paper lined baking sheet
  4. Place thyme leaves underneath salmon
  5. Rub salmon with olive oil and sprinkle with salt
  6. Turn off oven and place salmon in hot oven, baking for 10-12 minutes, until just pink on the very inside
  7. 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).