| 14 | 35 | 183 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 6 |
| 2 tbsp | Extra virgin olive oil |
| 681 gm | Pacific salmon, fillets, raw (skin on, cut into 6 4 oz portions) |
| 1/2 tsp | Sea salt, fine (or to taste) |
| 1/4 tsp | Black pepper (or to taste) |
| 1 cup | Almond milk, unsweetened (original) |
| 1 tbsp | Chickpea flour (to thicken the sauce) |
| 2 tbsp | Nutritional yeast (for a cheesy flavour) |
| 1 whole lemon(s) | Lemon juice (zest the lemon before juicing) |
| 3 clove(s) | Garlic (minced) |
| 1 1/2 tsp | Dill, dried |
| 3/4 tsp, leaves | Thyme, dried |
| 1/2 tsp | Sea salt, fine (or to taste) |
| 1/4 tsp | Black pepper (or to taste) |
| 1 tbsp | Butter, vegan |
FOR THE SALMON:
1. Heat olive oil in a large skillet over medium-high heat.
2. Season salmon fillets on both sides with salt and pepper. Place in skillet, skin side down, cooking 3 fillets at a time.
3. Cook for 6 minutes without moving the fish. You can cover the skillet to avoid splattering, though this will cause the fish to cook faster.
4. With a spatula, flip the salmon fillets over and cook for 2 more minutes. Transfer the fillets to a plate and set aside.
5. Repeat with the remaining fillets and set aside.
FOR THE LEMON GARLIC CREAM SAUCE:
1. In the meantime, combine the almond milk, chickpea flour, nutritional yeast, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl and whisk until thoroughly incorporated.
2. Add the butter to the skillet and melt over medium heat.
3. Add the sauce to the skillet and bring to a boil then lower heat to a simmer.
4. Place the cooked salmon fillets back in the skillet.
5. Cook for a minute, or until salmon is heated through.
6. Remove from heat, place salmon on a plate and spoon sauce on top. Serve and enjoy!
| Meat | 1.5 |
| Milk Alternative | 0.2 |
