Paleo Marry Me Salmon
Gluten free Dairy Free paleo
This dish brings all the love without the heaviness. Perfectly pan-seared salmon is nestled in a light, flavorful sauce made with sun-dried tomatoes, garlic, a splash of broth, and unsweetened coconut milk for creaminess — all balanced with fresh parsley and garlic.
It’s nourishing, full of heart-healthy omega-3s, and packed with bold flavor. Romantic, satisfying, and good for you — the kind of meal that says love you forever with every bite.
I make this dish several times a month for my clients – it’s a great meal prep recipe. It reheats nicely, can be paired with several side dishes and the flavors of the sauce keep developing.
Why is Salmon so good?
If you said ‘salmon’ my mouth starts to water. I seriously love it that much. And to top it all off, Salmon is one of the most nutritious foods you can eat.
The top thing I love about Salmon is, brain health. You are eating something that is good for your brain. So eat more of it!
Salmon is rich in omega-3 fatty acids (especially EPA and DHA), which are essential for brain function. They help improve memory, mood, and may reduce the risk of depression and age-related cognitive
My favorite kitchen tools I used in this recipe
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
More salmon recipes to make.
People ask me this often.
Does unsweetened coconut milk has a strong coconut flavor? What are the health benefits? I really like heavy cream or half and half – why should I switch?
I use coconut milk in many of my recipes, like in my Creamy Lemon Chicken Piccata and my personal favorite Chicken Pot Pie Soup. Using unsweetened coconut milk instead of heavy cream has several health and dietary benefits — especially if you’re looking for a lighter, dairy-free alternative. Here’s a breakdown of why it’s a great choice:
- Dairy Free + Vegan
- Lower in Calories – it’s a smart swap for heavy cream.
- Healthier Fats – contains MCTs. Boost energy and metabolism. Support brain health. Helps with appetite control.
- Naturally sweet and flavorful – has a subtle, natural sweetness and a creamy texture that enhances sauces, soups, and curries — adding richness without the need for extra fat or sugar.
- Anti-Inflammatory Properties – contains lauric acid, which has antibacterial and anti-inflammatory effects, potentially helping the immune system and supporting gut health.
- Easier to Digest – it’s gentler on the digestive system compared to heavy cream, especially those with dairy sensitivities or inflammatory gut issues.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Paleo Marry Me Salmon
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Make this the next time you want a fancy meal that doesn’t take an hour to make. It’s a good one.
Ingredients
- 2–4 portions of salmon
- salt and pepper, to season the chicken and the sauce
- 2 tablespoons olive oil, divided
- 1 medium shallots, sliced thinly
- 4 garlic cloves, smashed and roughly minced
- 1/2 cup sliced sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil (use the oil from the jar of sun-dried tomatoes you are using)
- 1 teaspoon dried Italian seasoning
- 1/2 cup chicken bone broth
- 1 8oz. can unsweetened coconut milk
- 1 package spinach (roughly 2 cups)
- 2 tablespoons fresh parsley, roughly chopped
Instructions
- Heat a heavy cast iron or enamel pan with 2 inch sides over medium/high heat. Season the salmon with salt and pepper. When the pan is hot, add in 1 tablespoon olive oil and swirl to coat the pan. Add the salmon to the pan – skin side up. Don’t crowd the pan – you may have to work in batches. I usually brown 4 pieces at a time. Let the salmon brown for 4 minutes or until the underside is a nice brown and not burnt. Flip over and cook for an additional 4 minutes. I cook my salmon to medium rare – the salmon will continue to cook once you remove it and when you return it to the sauce before serving.
- Carefully remove the salmon from the pan and let rest on a plate and set aside. Turn the heat to medium/low.
- Add in the remaining 1 tablespoon olive oil, shallots, garlic, sun-dried tomatoes, tomato oil, Italian seasoning and 1/2 teaspoon of salt and a pinch of pepper. Using a wooden spoon or spatula, stir to combine and saute for 2-4 minutes.
- Stir in the chicken bone broth and unsweetened coconut milk. Bring to a simmer for 2 minutes. Taste test – at this point you can add more salt if desired. Add in the spinach and stir to combine and wilt.
- To remove the skin from the salmon, place the salmon on a flat surface like a cutting board or plate. Using a fish spatula or knife, gently place it before the salmon filet and the skin. Using a back and forth motion, make your way from one end of the filet to the next – seperatly the skin from the filet along the way. Discard the skin.
- Turn the heat off. Add the browned salmon filets and any natural juices back into the pan. Nestle the salmon within the sauce and let sit for 4 minutes before serving. Sprinkle with fresh parsley to garnish.
Notes
I like using the sun-dried tomatoes that are marinated in herbs. The oil is infused with the herbs making the sauce extra good. If you can’t find it with herbs, the oil they are in, is great to use.
Serve with gluten free pasta, roast spaghetti squash ‘noodles’ or jasmine rice.
- Prep Time: 10
- Cook Time: 20
- Category: seafood
- Method: stove-top
- Cuisine: dinner
You might also like
Hi, I'm Kat. Thanks for being here.
I’m a Personal Chef in Colorado. Here is where I share all the recipes I make for my clients with YOU.
We all need help with meal prepping and planning – search One Pan Dinners for ideas like this one and Cookies – you won’t know they are Paleo friendly. Recipes my kids ask on repeat, like this one and Meal Prep tricks – like this mouth watering recipe.
Look around and stay awhile. I’m happy you are here.
It still surprises me…check out the most popular recipe
