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How to make a Dairy-Free, Paleo and Keto friendly baked Salmon with Spinach and Mushrooms dish.


Just how we like it! Easy, fast, and packed with health benefits!
Our easy and delicious SEA2DOOR Salmon fillet with Spinach and Mushrooms dish, is perfect for any weeknight dinner. We used coconut cream instead of heavy cream to make it comforting, dairy-free, paleo, and keto-friendly.





  • 1 - 6oz Sea2door 4 Star BAP Certified Atlantic Salmon Skinless
  • 2 large garlic cloves pressed
  • 1/2 cup thinly sliced onion
  • 1 full cup fresh spinach
  • 8oz baby bella mushrooms sliced
  • 1/4 cup white wine (always pick a good wine, one you will like to pair with your meal, we chose Sauvignon Blanc)
  • 3/4 cup coconut cream 
  • Salt
  • Grind mix peppercorns




    Preheat the oven to 425 Fahrenheit, while covering an oven safe tray with parchment paper. Rub the bottom of the salmon with oil and place it skin down on the parchment paper. Season salmon with salt and grind mix peppercorn seeds and bake for 15 minutes

    While salmon is cooking, heat up a large pan over medium heat. Add your favorite cooking oil (we cook with coconut oil, we love its health benefits)
    Add garlic and salt, till it starts getting fragrant and immediate add sliced onion. Sauté onions until transparent.

    Add mushrooms and spinach, cover and let the spinach cook down, stirring occasionally. Once spinach is cooked, drain off the liquid that accumulated from mushrooms and spinach, add white wine into pan and let simmer for a few minutes .

    Add coconut cream, mix well and cook for a few minutes. Serve cooked salmon in the center of your plate and pour spinach and mushroom sauce over it. Grind mix peppercorns on top of salmon and serve!
    Serves 1 person.

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