Jump to Recipe Whole 30Nut FreeEgg FreeNo Added Sugar
This is a sponsored post written by me on behalf of PrimeWaters Seafood. All opinions are 100% mine.
This lemon dill salmon with a creamy sauce is made all in one skillet in under 30 minutes! It’s seriously tasty and completely dairy-free, Paleo, Whole30 compliant and keto friendly too. It’s perfect served over veggie noodles, cauliflower rice or your favorite greens.
Is there anything better than a one-skillet dinner for weeknights? Especially one that’s both healthy and super delicious. And I have one today for you that you’re going to love!
Between driving kids to activities after school and in the evening, I have a MAX of 30 minutes to get dinner ready. With the simple, fresh flavors of citrus, garlic, and dill this salmon is my favorite recipe lately and it comes together quickly – in just about 20 minutes!
What You Need to Make this One-Skillet Salmon
I love that this recipe requires so few ingredients yet packs such a big flavor punch and works for so many diets (keto, paleo, and Whole30!)
Here’s what you’ll need to prepare it:Individual salmon fillet portionsGarlicTapioca flour, or arrowrootBrothCoconut milk, full fatLemonStone ground mustardSea saltBlack PepperFresh dill
How to Make One Skillet Lemon Dill Salmon
In a large skillet, heat the ghee or oil over medium. Season he salmon with salt and pepper and add to the skillet, skin side down. Fry for about 5 minutes, then flip and cook for another 3 minutes until the salmon is browned and nearly cooked through. Cooking time will depend on the thickness of your fillets.
Remove salmon to a plate and set aside. Lower the heat to low. Add the garlic to the skillet and cook until tender. Whisk in the tapioca or arrowroot, then add the broth and coconut milk.
Stir to combine, then stir in the lemon juice, mustard, sea salt and pepper. Cook and stir over medium-high heat to bring to a boil, then lower the heat to a simmer.
Add the salmon back to the skillet and heat through to the internal temperature of 145F’. Sprinkle the fresh dill over the salmon and sauce and serve with your favorite veggies, cauliflower rice, or potatoes.
More About PrimeWaters Seafood Salmon
For this recipe I used individual Coho fillets from PrimeWaters Seafood. This high quality salmon is fully traceable to pristine locations in Patagonian Chile and Norway.
PrimeWaters Delicious, traceable salmon is:
Traceable from sea to table with an individual code you receive with your order
Farm-raised in cold, constantly moving water
Excellent protein source
Has 1500mg of Omega-3 fatty acids per 100g serving.
Easy to Purchase right from Amazon!
Shop Now on Amazon and be sure to use the code “20PW4EASTER” and save 20%!
What To Serve with Lemon Dill Salmon
This salmon fillet would be perfect with any of your favorite paleo friendly side dishes or salads.
Zucchini noodles (or other veggie noodles), cauliflower fried rice, crispy roasted potatoes or sweet potatoes, mashed potatoes, and all types of roasted veggies! You really can’t go wrong here!
I know you’re going to love this simple, flavorful salmon recipe! Grab your ingredients and your skillet because it’s time to start – let’s go!
One Skillet Lemon Dill Salmon {Whole30, Keto}
Get your salmon delivered to your door from Amazon and don’t forget to use the code “20PW4EASTER” and save 20%!
One Skillet Lemon Dill Salmon {Whole30, Keto}
This lemon dill salmon with a creamy sauce is made all in one skillet in under 30 minutes! It’s seriously tasty and completely dairy-free, Paleo, Whole30 compliant and keto friendly too. It’s perfect served over veggie noodles, cauliflower rice or your favorite greens. Prep Time: 5 minutesCook Time: 20 minutesCourse:DinnerCuisine:keto, Paleo, Whole30Keyword:dill, garlic, keto, lemon, low carb, paleo, salmon, whole30Servings: 4 servings
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Ingredients
1Tablespoonghee or avocado oilSea salt and black pepper4salmon fillets4clovesgarlic2tsptapioca flouror arrowroot1/2cupchicken bone broth3/4cupcoconut milkfull fatJuice of one medium lemonabout 2 Tbsp1 1/2tspstone ground mustard1/4tspsea saltor to taste1/8tspblack pepper or to taste2Tablespoonfresh dillminced
Instructions
In a large skillet, heat the ghee or oil over medium heat. Salt and pepper the salmon and add to the skillet skin sized down. Fry for about 5 minutes and flip the salmon to the other side and cook for another 3 minutes until the salmon is browned and nearly cooked through. Cook time will depend on the thickness of your fillets. Remove salmon to a plate and set aside and lower the heat to lowAdd the garlic to the skillet and cook until tender. Whisk in the tapioca or arrowroot, then add the broth and coconut milk. Stir to combine, then stir in the lemon juice, mustard, sea salt and pepper. Cook and stir over medium-high heat to bring to a boil, then lower the heat to a simmer.Add the salmon back to the skillet and heat through. Sprinkle the fresh dill over the salmon and sauce and serve with your favorite veggies, cauliflower rice, or potatoes. Enjoy!
Recipe Video
Nutrition
Calories: 371kcalCarbohydrates: 3gProtein: 36gFat: 24gSaturated Fat: 12gCholesterol: 103mgSodium: 259mgPotassium: 938mgFiber: 1gSugar: 1gVitamin A: 83IUVitamin C: 1mgCalcium: 33mgIron: 3mg
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Want More Delicious Paleo Salmon Recipes? Try One of These!
Baked Salmon in Foil with Garlic and Rosemary
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