Recipe Time: Creamy Skillet Salmon

I’m a sucker for arugula, in salads of course, but also in warm dishes like this creamy skillet salmon.

This recipe comes together easily and quickly, and it’s bursting with flavor and nutrition. Adapted from wholekitchensink.com, you can use any type of milk (coconut, almond, regular cow’s milk, etc.) and any type of greens..

Made with the ingredients below, the recipe is Paleo and Whole30.

Photo credit: wholekitchensink.com

Ingredients

• 4 salmon filets

• 2⁄3 C coconut milk

• 1 C cherry tomatoes, halved

• 1-2 large handfuls arugula

• 2 T olive oil

• 2 T ghee

• 2 T garlic, minced

• 1 T arrowroot flour

• 1⁄2 tsp. sea salt

• 1⁄4 tsp. pepper

Instructions

Heat the olive oil in a large skillet over medium heat, then add salmon filets to pan.

Cook 5 min. on each side, then remove filets from pan.

Add in the coconut milk, garlic, ghee, salt and pepper.

Once it starts to bubble, slowly whisk in the arrowroot flour.

Add in the tomatoes and continue stirring about 2 min. as the sauce thickens.

Toss in the arugula, and let wilt about a minute, then place the salmon back in the pan to reheat.

Cover each filet with sauce, remove it from the heat and serve!

(I serve this over cauliflower rice. A side of roasted sweet potato is another Paleo option. If you eat grains, it’s also delicious over regular rice or quinoa.)

Serves: 4