One-Skillet Paleo Salmon Dinner Recipe with Lemon and Sage
Ingredients
- 2.5 tbsp extra virgin olive oil
- 4 salmon fillets
- sea salt and pepper
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 3-4 cloves of garlic sliced
- 5 tsp arrowroot powder
- 1 can full fat coconut milk
- ½ tsp sea salt
- 5 tbsp fresh sage, cut into small pieces
- 2.5 tbsp fresh-squeezed lemon juice (or about ¾ of one lemon)
Instructions
- Add 1.5 Tbsp of oil to a skillet on medium heat.
- Put a dash of salt and pepper on top of the salmon before adding to the heat.
- Cook the salmon skin-side down for 3.5 minutes in a large skillet. For larger pieces, increase to 5 minutes. Flip and cook for 2 more minutes on the other side or until browned. Take the salmon out of the pan and set aside.
- Add 1 Tbsp of oil to the skillet. Once heated, add the peppers and onions for 4 minutes. Add the sliced garlic for one more minute of cooking time or until the veggies are fully cooked.
- Whisk the arrowroot powder with the coconut milk in a medium-sized bowl.
- Add the coconut mixture, salt, sage, and lemon juice to the veggies in the pan. Turn the burner to high heat for 2 minutes.
- Add salmon and simmer on low heat for 5 minutes.
- Serve warm
Notes
*If fresh sage is not available, try 1.5 tbsp of ground sage. This will make the sauce more of a green/brown color, but will still give it great flavor!