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+ servings

Creamy Salmon

Cook Time22 mins
Total Time22 mins
Course: Dinner
Cuisine: American
Keyword: Keto, Low-carb, Salmon, Seafood, Whole30
Servings: 2 people
Author: Silvia Dunnirvine


  • 1 lb wild salmon or 2 salmon filet
  • 1 tbsp olive oil
  • 1 1/2 cup Unsweetened almond milk
  • 1 cup shiitake mushrooms, sliced
  • 4 cloves garlic, sliced
  • 2 tbsp sun dried tomatoes
  • 2 tbsp capers
  • salt and pepper, to taste
  • 1 pinch red pepper flakes
  • splash lemon juice


  • Heat oil in a non-stick skillet. Season salmon with salt and pepper to taste. When the skillet is hot, add in salmon skin side up and sauté for about 5 minutes then flip and sauté for 5 more minutes skin side down. Transfer to a plate
  • To the skillet add in mushrooms. Sauté for 3-5 minutes until mushrooms start to turn golden brown. Add the garlic and sauté for an additional 1 minute.
  • Now add the sun dried tomatoes , capers and almond milk. Give it a good stir.
  • Transfer salmon back to the skillet, turn heat down to low-simmer and cook for up to 5 minutes. When done add a splash of lemon juice. Garnish with your herb of choice.