one skillet creamy coconut lime salmon
Fast, sultry weeknight dinner to whip up between helping your kids with algebra.
Ingredients
- 4 4-6 oz filets salmon
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp lime zest
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 small onion, diced
- 3 cloves garlic
- 2 tbsp fresh oregano, chopped
- 1 can full fat coconut milk
- 2 oz cream cheese, cubed
- 3/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
Instructions
- Dry the salmon filets very well with paper towels. Toss together the smoked paprika, chili powder, lime zest, garlic and onion powders, and a good pinch of salt and pepper. Rub the seasonings over the salmon filets. Drizzle with 1 tablespoon olive oil.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the salmon skin-side down and sear 3-4 minutes, then flip and cook 3 minutes longer or until desired doneness. Move to a plate.
- In the same skillet, stir the onion until fragrant, about 2-3 minutes. Add the garlic and oregano and stir an additional minute. Pour in the coconut milk and toss in the cream cheese. Season with salt and pepper. Bring to a simmer and stir until the cream cheese dissolves, about 5-8 minutes. Remove the pan from the heat and stir in the cilantro and lime juice.
- Add the salmon back into the skillet and baste with the sauce. Divide onto plates and serve with steamed rice, tortilla chips, and extra limes, as desired.