Whole30 Cashew Dijon Salmon and Coconut Creamed Spinach
 
Prep time
Cook time
Total time
 
Satisfyingly complex flavor combination with super simple preparation required!
Author:
Recipe type: Dinner
Serves: 4
Ingredients
Whole30 Cashew Dijon Salmon
  • Salmon Filets 4 each
  • Dijon Mustard (sulfite free!) 4 TBSP
  • Raw Cashews .5 cup (60 g)
  • Melted Coconut Oil 1 TBSP
  • Salt and Pepper to taste
Whole30 Coconut Creamed Spinach
  • Fresh Baby Spinach 1 LB (450 g)
  • Ghee 2 TBSP
  • Medium Yellow Onion - Diced 1 Each
  • Garlic Cloves - Minced 3 Each
  • Full Fat Coconut Milk .66 cup (150 ml)
  • Arrowroot Powder .25 cup (30 g)
Instructions
Cashew Dijon Salmon
  1. Preheat the oven to 350 F/190 C and line a baking sheet with foil
  2. Roughly chop the cashews in a food processor, a mini chopper, or in a plastic bag with a meat pounder to desired size/texture
  3. Brush the melted coconut oil on the foil to avoid the salmon sticking
  4. Place the salmon on the pan and brush with Dijon Mustard, adding salt and pepper to taste as desired and then top with the crushed cashews
  5. Bake in the oven for 15-20 minutes or until cooked through
Coconut Creamed Spinach
  1. Heat a large saucepan over medium heat and add 1 TBSP of ghee and then add the spinach just to wilt. Avoid cooking too long or it may become mushy. Once wilted, set aside.
  2. Add the other TBSP of ghee to the same pan to melt
  3. Add onions and garlic and sauté until translucent
  4. Add coconut milk and allow to come to a simmer
  5. Whisk in arrowroot powder to thicken and then reduce the heat, stirring the spinach to combine
  6. Enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/07/31/cashew-dijon-salmon-and-coconut-creamed-spinach/