Gourmet New Zealand Salmon with Roasted Vegetables & Creamy Garlic Sauce (Paleo)

Allergens

Fish (Salmon) - Dairy (Heavy Cream) - Tree Nuts (Almond Flour)

Ingredients

• 2 New Zealand salmon fillets (6 oz each)
• 1 cup cherry tomatoes
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup almond flour
• 1/4 cup fresh parsley, chopped
• 1/3 cup heavy cream
• 4 cloves garlic, minced
• Fresh lemon juice from 1 lemon

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cherry tomatoes, carrots, and baby potatoes with olive oil, salt, and pepper. Spread them onto the prepared baking sheet.
3. Bake the vegetables in the preheated oven for 20 25 minutes or until tender and slightly golden, stirring once halfway through.
4. In a small saucepan, heat the heavy cream with minced garlic over medium heat. Stir in almond flour to thicken. Cook until smooth and slightly thickened, about 3 4 minutes. Remove from heat and whisk in fresh lemon juice. Set aside.
5. Season salmon fillets with salt and pepper on both sides. Lightly dust each fillet with almond flour.
6. In a non stick skillet, sear the salmon fillets skin side down for 2 minutes. Flip and cook for another 2 minutes. Transfer to oven and bake for 8 10 minutes or until cooked through and flaky.
7. Serve the salmon with roasted vegetables and garlic cream sauce on top. Garnish with chopped parsley and lemon wedges.

Chef’s Insight

The combination of almond flour and heavy cream in the sauce creates a creamy texture while still adhering to paleo guidelines.

Notes

Serve with a refreshing glass of Sauvignon Blanc, New Zealand's signature wine.