There's something special about a nice sauce to go along with your salmon, and this dish right here serves that right up! We simply love this easy, creamy sauce to go with the salmon and cherry tomatoes. This dish comes together in a jiff but feels special and is a perfect way to up your dinner a notch. We promise not to tell your dinner guests how easy it all came together!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 4 fillets salmon skinless, roughly same size so they cook evenly
- 2/3 Cup full fat coconut milk
- 1 Cup cherry tomatoes halved
- 1 Cup arugula or fresh spinach
- 2 Tbsp olive oil
- 2 Tbsp ghee or high quality butter
- 1 Tbsp garlic finely minced
- 1 Tbsp arrowroot powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Ingredients
|
Instructions
- Heat olive oil in skillet then add salmon fillets. Cook 5 minutes per side then remove from pan.
- Add coconut milk, garlic, ghee/butter, salt, and pepper. Once combined and heated, slowly add in arrowroot powder which will help thicken the sauce up.
- Once thickened, add in cherry tomatoes and arugula. Stir together for a couple of minutes until veggies cook up.
- Carefully add salmon fillets back in. Cover them up with the sauce, serve and enjoy!
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