Coconut + Dill Poached Salmon (GF, DF)
What’s for dinner? If you’re looking for something healthy and a little special to make tonight… without spending half the evening in the kitchen, then we have the recipe for you!
Our Coconut + Dill Poached Salmon is a warming, creamy dish that’s both delicious and fuss-free. In fact, it’s hardly more work than pan frying… and delivers a heap more flavour! This recipe is also completely gluten free, dairy free and 100% paleo – it’s even AIP and GAPS compliant. So your gut will be thanking you too!
As pictured (and demonstrated), we paired our poached salmon with roast zucchini, pumpkin and cauliflower rice, however it’s completely up to you which veggies to use. Sweet potato, regular white potato, and eggplant are also great options (and absorb the coconut milk sauce nicely!). And if you eat white rice – as we do on occasion – this would also be delicious!
Hint: To make this recipe even quicker (+ with less clean-up), opt for an oven-proof pan or skillet that can go straight from your stove top into the oven. Cast iron, ceramic, glass and stainless steel are all good oven safe materials, but you can also check the base of your pan to be sure.
So go ahead… try this recipe for dinner tonight! And if you’re curious how to make cauliflower rice, also check out that simple recipe below.
Coconut + Dill Poached Salmon
Serves 2 – 4
- 2 – 4 salmon fillets (wild caught is best!)
- 400ml coconut milk
- 1/2 onion
- 2 cloves garlic
- handful fresh dill
- 1/2 tsp sea salt
- pepper, to taste
- fresh vegetables (we used zucchini, pumpkin + cauliflower rice – recipe below!)
- 1 tsp coconut oil, for cooking
- Pre-heat your oven to 180°C / 356°F fan forced.
- Prepare your fresh vegetables and put them into the oven to roast.
- Finely chop onion and garlic. Remove dill leaves from the stalks and chop roughly.
- Bring a pan to medium heat, and add the coconut oil, onion, garlic and salt. Cook until softened.
- Pour in the coconut milk, and bring to a low simmer before turning off the heat and adding 3/4 of the chopped dill.
- If you pan is oven safe, simply place the salmon fillets into the pan skin side down. If your pan isn’t oven safe, instead place the salmon fillets in an oven proof dish and pour over the coconut milk mixture.
- Place into the oven, on a separate tray to your veggies for 15 – 20 minutes.
- Remove the veggies and coconut poached salmon from the oven, and pile your veggies into bowls to serve. Place the salmon fillets on top, and spoon over the coconut milk sauce.
- Season with pepper, and any additional salt to taste. Finish with the remaining chopped dill.
Click to download our Coconut & Dill Poached Salmon Recipe Card.
- 1/2 cauliflower
- 1/2 tsp sea salt
- 2 tsp coconut oil
- Rinse and cut cauliflower into medium sized chunks, to fit your food processor.
- Pulse for a few seconds at a time, until the cauliflower is broken down into very small pieces. Be careful not to overdo it – we don’t want a purée!
- Add the coconut oil to a pan and bring to a medium heat. Transfer the cauliflower rice to the pan and cook for around 5 minutes before serving.