Pan-Seared Salmon with Dairy-Free Creamy Dill Dressing
A recent review stated that dietary intake of Omega-3 Fatty acids can modulate neurobiological processes involved in the pathophysiology of anxiety and depression by improving function of the hypothalamic-pituitary-adrenal axis, regulating the endocannabinoid system, and through direct free fatty acid receptors found in the brain(1). Wild Alaska or Sockeye Salmon are nutritious, low-toxicity seafood options rich in omega-3 fatty acids and protein. They are also delicious, filling, and satisfying! This dairy-free creamy dressing features flavours like chives and dill to delight your tastebuds on a cool winter’s night!
- Prep Time 15 Minutes
- Cook Time 10 Minutes
- Total Time 25 Minutes
- Wild Salmon Fillet
- 2 tbsp of Avocado Oil
- 1 clove of garlic
- 1/2 tsp of dried chives
- 1/2 tsp of dried parsley
- 1/2 tsp of dried dill
- 1/2 tsp of onion powder
- 1/2 medium-sized avocado (pitted and skinned)
- 1 cup of homemade mayonnaise or Chosen Foods Avocado Mayo
- Ingredient #1
- Make Creamy Avocado Dill Dressing: Blend garlic, avocado, mayo, almond mild, chives, parsley, dill, onion powder and blend on low until cream. Taste and season with salt/pepper and refrigerate.
- Pat salmon dry and then season with salt and pepper
- Heat one tbsp of avocado oil in a skillet over medium-high heat
- Place the salmon skin facing down, onto the skillet and then turn down the head to medium-low
- Gently press each piece of salmon down with a spatula so that they are crisp
- Cook for 5-7 minutes
- Sear the other sides of the salmon for 30 seconds per side (ensure it is cooked - it should flake with a fork)
- Place the salmon on a plate and serve with 1-2 tbsp creamy avocado ranch dressing and a combination of steamed non-starchy and a little bit of root vegetables of your choice!