I’ve been buying wild-caught Alaskan Salmon from Trader Joe’s for about 10 years and I’ve never once made the recipe that comes in the package. If you have no idea what I am talking about, there is a little red recipe card that comes in each pack of salmon. It’s the same recipe in each one.
I was in need of a quick weekday meal that was a little different so I decided to try it. I altered it, adding coconut oil and taking out lemon juice and nutmeg and the result was mouth-watering salmon that my husband said made his belly very happy. That’s always a good thing!
- 4-6 fillets of wild-caught salmon (or 1 large fillet)
- 16 oz bag of organic frozen spinach
- 2 cups pastured (preferably raw) cream or coconut milk (buy here)
- 3 Tbsp soy sauce, preferably Organic Nama Shoyu Unpasteurized Soy Sauce (buy here)
- 2 tsp dijon mustard
- coconut oil
- sea salt and ground black pepper to taste
- Preheat oven to 350 degrees F.
- Combine all ingredients except salmon in a skillet and heat through.
- Place salmon in a 9x13in baking dish and put a desired amount of coconut oil atop each fillet.
- Pour spinach mixture on top of salmon
- Bake for 20-30 minutes (cooking times will vary based on individual ovens) or until salmon is cooked through and cuts easily with a fork.
If you don’t want to turn on your oven, cook the salmon in the skillet with the spinach mixture. Simmer for about 20-30 minutes.
What’s your favorite way to enjoy this omega-3 rich fish?
Shared at Seafood Frenzy Friday!