Servings: 4 Servings
Marry Me Salmon Recipe
Crispy on the outside, tender on the inside salmon is swaddled in rich and creamy sun-dried tomato sauce that is packed with delicious flavors. This impressive main dish is easy enough to make after work and fancy enough to serve for a special occasion.
Ingredients
- 2 Tbsp avocado oil
- 1.5 to 2 lbs salmon cut into individual filets
- Sea salt to taste
- Black pepper to taste
- 1 cup yellow onion finely chopped
- 5 cloves garlic minced
- 1 (15-oz) can full-fat coconut milk
- ½ tsp paprika
- 1 lemon zested (about 1 tsp zest)
- 1 Tbsp rice vinegar or lemon juice
- 1 (8.5-oz) jar sun-dried tomatoes drained and chopped*
- 4 cups baby spinach chopped
- ½ cup fresh basil leaves optional
- 3 stalks green onion chopped
- ½ tsp red pepper flakes to taste, optional
Instructions
- Remove the salmon from its packaging and pat off any excess moisture with paper towels. Season salmon with sea salt and pepper.
- Heat the avocado oil in a large nonstick skillet over medium-high heat. Allow it to heat up for several minutes. Carefully place the salmon filets on the hot skillet skin side down. Sear for 6 minutes, flip, then sear for another 6 minutes on the flesh side, or until the salmon reaches an internal temperature of 145 degrees F and both sides have a good sear. To take the temperature, insert a meat thermometer into the thickest part of the fish. Transfer the salmon fillets to a plate and set aside.
- Place the skillet back on the stove top and add the chopped yellow onion. Sauté, stirring occasionally, until the onion has softened and begins turning golden brown, about 5 to 8 minutes. Stir in the minced garlic and sauté for another couple of minutes.
- Pour the whole can of full-fat coconut milk into the skillet. Add in the paprika, lemon zest, rice vinegar, and drained sun-dried tomatoes. Bring the mixture to a full boil. Cook, stirring occasionally, until the sauce has thickened, about 8-10 minutes.
- Add in the chopped baby spinach and continue cooking for another 1-2 minutes until the spinach has wilted.
- Stir in the fresh basil, chopped green onions, and red pepper flakes. Taste the sauce for flavor and add sea salt and black pepper to your personal taste. Serve the cooked salmon with creamy marry me sauce all over it. I like to transfer the cooked salmon back into the skillet with the sauce and spoon it over the fillets. Serve salmon over rice, cauliflower rice, your favorite pasta, or mashed potatoes with a side salad or roasted vegetables and a side of crusty bread. If you do dairy, grate parmesan cheese over everything.
Notes
*About 1 cup of sun-dried tomatoes when drained
Nutrition
Serving: 1Serving (of 4), Calories: 565kcal, Carbohydrates: 12g, Protein: 46g, Fat: 36g, Saturated Fat: 21g, Cholesterol: 10mg, Fiber: 2g, Sugar: 8g