Slow Baked Salmon with Creamy Dijon Butter Sauce, Sweet Potato Puree, and Green Beans (DF)

This meal is my new kryptonite. Like actually - I think I’ve eaten it twice a week since started testing this recipe! This all started after falling head over heels for a similar dish served at a local restaurant, but has been changed to accomodate my husband’s dairy intolerance. I’d like to argue it’s just as good, if not better!

Makes 2 Servings

Prep Time: 15 minutes

Total Cook Time: 35 minutes

Ingredients:

For the Salmon

• 2 (6 oz) salmon filets, deboned

• Olive oil

• Pinch of salt and black pepper

For the Sauce

• 3 Tbsp vegan butter, unsalted (I love Earth Balance)

• 3 Tbsp coconut cream

• 1/2 tsp dijon mustard

• 1/2 tsp fresh thyme

• salt to taste

For the Sweet Potato Puree

• water

• 2 sweet potatoes, cut in half

• 1/2 tsp kosher salt

• 2 Tbsp maple syrup

• 1/4 c almond milk

For the Green Beans

• 6 oz of green beans, trimmed

• 1 Tbsp coconut oil

• 1 clove of garlic, minced

• flaky salt

Instructions:

1. Preheat oven to 250*F. Rub salmon with olive oil, and a pinch of salt and pepper. Place on a tin foil lined baking sheet and bake for 25 minutes.

2. Fill a large stock pot with a few inches of water, add a steamer basket, and place your potatoes skin side down in the basket. Bring to a boil, cover, and steam for 30 minutes, or until fork tender. Add more water to the pot if it gets low (see *note if you don’t have a steamer basket/ blender accessible). Remove potatoes and set aside to cool. Once cooled, remove skins and add to a blender. Add maple syrup, salt, and a little almond milk blend to desired consistency. Add more almond milk if necessary.

3. Add more water to your large stock pot and place the green beans in the steamer basket. Steam for 6 minutes, drain, and toss hot green beans with olive oil and minced garlic. Toss for 30 seconds and set aside. Top with flaky Salt.

4. Meanwhile, heat a small sauce pan to low. Add dijon, thyme, and coconut cream and whisk until combined. Keep over low heat and add butter 1/2 Tbsp at a time, whisking during the process. Allow butter to melt before adding more. Salt to taste.

5. Serve salmon, sweet potato puree, and green beans. Top salmon with creamy dijon butter sauce. Enjoy!

*note: If you do not have a steamer basket or blender, peel and cut your potatoes into large cubes. Then, fill a large stock pot 1/2 full with water, add 2 Tbsp kosher salt, and bring to a boil. Add cubed sweet potatoes and cook until they are soft, about 10 minutes. They are done when you can easily pierce them with a fork. Drain and put back into the pot. Add almond milk, 2 Tbsp of maple syrup, and remaining tsp of salt and blend to desired consistency.

Did you make this? Tag your pictures with @forlemonsake!