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One-Skillet Paleo Dijon Salmon (AIP, Keto, Whole30)

One-Skillet Paleo Dijon Salmon
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This creamy, tangy one-skillet Dijon salmon is a quick and healthy dinner perfect for busy weeknights. Packed with protein, healthy fats, and vibrant flavors, it’s Paleo, Keto, and Whole30-friendly. The rich coconut milk sauce with Dijon mustard and fresh greens makes this dish feel indulgent while staying wholesome. Serve it over cauliflower rice for a complete meal!

Ingredients

Scale

For the Salmon:

  • 1–2 tbsp avocado oil or ghee
  • 5–6 salmon fillets (skin-on or off)
  • Sea salt and black pepper to taste
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika

For the Sauce:

  • 1 tbsp ghee or avocado oil
  • 3 cloves garlic (minced)
  • ⅓ cup chicken bone broth (or dry white wine if not Whole30)
  • 1 (14 oz) can full-fat coconut milk
  • 1 tbsp tapioca flour (or arrowroot)
  • 3 tbsp Dijon mustard (Whole30-compliant if needed)
  • 1 tbsp fresh lemon juice
  • 1 tbsp nutritional yeast (optional)
  • Sea salt and black pepper to taste
  • 2 tsp dried chives
  • 2 cups fresh spinach (or kale)

Garnish & Serving:

  • Chopped parsley and lemon slices for garnish
  • Sautéed cauliflower rice or roasted vegetables

Instructions

  1. Prepare the Salmon: Pat salmon fillets dry with paper towels to ensure a good sear. Season both sides with sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
  2. Sear the Salmon: Heat avocado oil or ghee in a large skillet over medium-high heat until hot. Place salmon skin-side down (if using skin-on). Cook for about 3 minutes per side until golden brown and nearly cooked through. Remove salmon from the skillet and set aside.
  3. Make the Sauce Base: Lower heat to medium and add ghee or oil to the skillet. Sauté minced garlic until fragrant (~30 seconds). Deglaze the pan by adding broth or wine, scraping up browned bits for flavor. Let it reduce by half (~2 minutes).
  4. Create Creaminess: Whisk tapioca flour into coconut milk until smooth. Stir this mixture into the skillet along with Dijon mustard, lemon juice, nutritional yeast (if using), and dried chives. Simmer on low heat until thickened (~3 minutes). Season with salt and pepper to taste.
  5. Add Greens & Finish: Stir in spinach until wilted (~1 minute). Nestle the salmon back into the skillet, spooning sauce over each fillet. Heat through for another minute.
  6. Serve & Garnish: Serve hot over sautéed cauliflower rice or vegetables, garnished with parsley and lemon slices.

Notes

Serving Suggestions: Pair with roasted asparagus, mashed cauliflower, or a simple green salad for a balanced meal.

Tips & Tricks:

  • For crispy skin, don’t move the salmon while it’s searing skin-side down.
  • Use full-fat coconut milk for a rich sauce; light versions may result in a thinner consistency.
  • Adjust seasoning at the end to balance flavors.

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the fish or separating the sauce.

Make-Ahead Option: Prep the sauce ingredients (minced garlic, whisked coconut milk mixture) ahead of time and refrigerate for up to a day to save time during cooking.

Find it online: https://easyrecipeacademy.com/one-skillet-paleo-dijon-salmon/