One-Skillet Lemon Dill Wild Salmon with Creamy Garlic Sauce

Ingredients

• 4 wild-caught salmon fillets (6 oz each, skin-on or skinless)
• 1 tbsp avocado oil or grass-fed ghee (for searing)
• 3 cloves garlic, finely minced
• 0.75 cup full-fat unsweetened coconut cream (from the top of a chilled can)
• 2 tbsp fresh lemon juice (plus zest of 1 organic lemon)
• 1 tbsp stone-ground Dijon mustard (sugar-free & Whole30 compliant)
• 0.25 cup fresh organic dill, finely chopped
• 1 tsp coarse Celtic sea salt (divided)
• 0.5 tsp freshly ground black pepper
• 1 bunch thin asparagus spears, woody ends snapped off

Step-by-Step Instructions

1. Season Salmon: Pat the salmon fillets completely dry with paper towels. Season both sides with 0.5 tsp sea salt and cracked black pepper.
2. Sear the Fillets: Heat avocado oil in a large 12-inch stainless steel or cast-iron skillet over medium-high heat. Place the salmon fillets flesh-side down (or skin-side up) and sear for 4 minutes until a golden crust develops. Flip carefully and cook for an additional 2 to 3 minutes until nearly cooked through. Transfer fillets to a plate and cover loosely with foil.
3. Sauté Aromatics & Asparagus: In the same skillet over medium heat, add the trimmed asparagus spears and minced garlic. Sauté for 2 minutes until fragrant and the asparagus turns bright green.
4. Simmer Dairy-Free Cream Sauce: Pour in the coconut cream, fresh lemon juice, lemon zest, stone-ground mustard, remaining sea salt, and half of the fresh dill. Whisk well to combine and scrape up any flavorful browned bits from the bottom of the pan. Bring to a gentle simmer for 2 to 3 minutes until the sauce slightly thickens.
5. Recombine & Glaze: Nest the salmon fillets back into the skillet with the asparagus. Spoon the warm lemon-dill sauce over the fillets and simmer for 1 to 2 minutes until heated through and the salmon flakes easily.
6. Garnish & Serve: Remove from heat, garnish with the remaining fresh dill and thin lemon wheels. Serve immediately over warm cauliflower rice or roasted sweet potatoes.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Wild Alaskan salmon (Sockeye or King) is one of nature's richest sources of marine omega-3 fatty acids (EPA and DHA) and the potent carotenoid antioxidant astaxanthin, which gives wild salmon its vibrant ruby color and supports cellular longevity. Pairing wild salmon with medium-chain triglycerides (MCTs) from culinary coconut cream maximizes fat-soluble vitamin absorption (Vitamins D and A).

Frequently Asked Questions