Salmon with Dairy Free Creamy Tomato Sauce
If you have been here for any length of time, you might have noticed that salmon is a favorite in our house. We have it baked on a sheet pan, as an updated French classic dinner, made into cakes to be enjoyed anytime of the day, and even poached slowly in the oven. And as a protein that we enjoy once a week, sometimes we keep it simple with a perfect sear and a delicious sauce spooned over. I like to serve it with roasted potatoes or fluffy rice and some gorgeous green vegetables, my youngest loves broccoli. We love the crispy edges, juxtaposed with the flaky and buttery inside of the fish, no one is sad about “pink fish” night.
This dinner is quick to get together but pretty enough for a date night dinner or an evening with guests. It comes together is about 30 minutes or less and only a handful of ingredients, none of them strange. This is a beautiful dish that reminds me of Spring, the blush colored sauce draws me in every time. If salmon isn’t your favorite, the sauce is perfect over chicken, roasted Italian sausage, shrimp, or even a bowl of creamy white beans for a vegan feast.
Salmon with Dairy Free Creamy Tomato Sauce
3 Tablespoons avocado oil, divided
1 medium onion (1 cup), chopped
2 garlic cloves, minced
4-5 tomatoes from the vine, roughly chopped
1 teaspoon smoked paprika
1 teaspoon Balsamic vinegar
1 teaspoon dried basil
1 teaspoon salt
1/2 cup yogurt (I love Forager Project cashewgurt, 1 carton)
4 salmon filets (6oz each), patted dry
Salt and pepper
- In a saute pan heat 1 Tablespoon oil at medium-high heat, add the onions, sprinkle with salt and pepper and cook until softened and translucent.
- Add the chopped tomatoes, garlic, herbs, and spices, reduce the heat to medium-low and cook until thickened and softened.
- While the sauce simmers, season the salmon filets with salt and pepper. Heat the remaining 2 tablespoons avocado oil in a oven safe skillet at medium-high heat. Carefully place the fish in the skillet flesh-side down. Sear for several minutes, until it is browned and crispy. Flip over and cook for an additional 3-5 minutes. If the fish is thick, place into a 400 degree oven for 5 minutes or until the thickest part is tender and flaky.
- Back to the sauce, stir in the yogurt and lower the heat to low. Serve over the the salmon.
The sauce is simple to get together, saute the onions in oil, add the garlic and tomatoes. Then add the herbs and spices, let it cook down until the tomatoes have softened and thickened. Stir in the yogurt and it is ready!
Searing fish is very easy, make sure you pat each filet dry, this will help crisp the fish and give it that crust you want. Season liberally with salt and pepper and then in a hot pan with oil, sear it on the flesh side. We aren’t super into the skin so I start with the top. Then I let it sit for a few minutes before flipping over. You want to make sure there is a golden crust. If the filets are very thick, you might need to place the pan into the oven to cook them to the desired doneness.
