Ingredients
Salmon (6 or so servings)
Heavy whipping cream (or full fat coconut milk if needing a dairy-free option)
Chicken stock
Sun-dried tomatoes (I used the one in a bag, but you could use the jar ones too)
Fresh thyme
1 small yellow onion
2 cloves of garlic
Butter
Avocado oil, or olive oil
Salt and pepper
Flour (or coconut flour)
Fresh spinach
Instructions
1.Season the salmon with salt and pepper on both sides. Cook in oil for about 4-5 minutes depending on how thick/ big your pieces are. Remove from pan.
2. Melt butter and sauté onions and garlic. Once fragrant add sun-dried tomatoes and thyme. Add chicken stock and let simmer for a few minutes. Add heavy whipping cream, and simmer a few more minutes. Add in a spoonful or so of flour to thicken.
3. Add Salmon back to pan, and top with spinach until wilted.
4. Warm the butternut squash noodles (or zucchini) in butter or oil until cooked through.