Red Meat Allergy Friendly Dairy Free Salmon with Coconut Dill Sauce
Total time30 min
Prep time10 min
Cook time20 min
4.6(30)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 tbsp olive oil
- 3 shallots, finely minced
- 3 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- ¼ cup fresh dill, roughly chopped
- ¼ tsp salt
For serving
- lemon wedges (optional)
- fresh dill sprigs (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side down and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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