Better-for-You Creamy Lemon Salmon
An easy gluten-free and dairy-free creamy lemon salmon dinner with spinach, capers and your choice of hearts of palm or zucchini noodles.
Serving ideas
Serve the salmon over the hearts of palm or zucchini noodles suggested in the recipe, spooning the lemon sauce over both. For another serving option, pair it with rice and a green vegetable, adjusting portions to suit your meal.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Salmon fillets, lemon juice and lemon zest form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Rimmed baking sheet
- Large skillet
- Instant-read thermometer
- Measuring cups and spoons
Ingredient notes
- Drain where directed. Follow the preparation note for capers. Extra liquid can loosen a dressing, sauce, or filling.
- Optional additions. The card marks lemon wedges as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Better-for-You Creamy Lemon Salmon
Ingredients
Equipment
Method
- Heat the oven to 350°F and lightly coat a small rimmed baking sheet.
- Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 16 to 18 minutes, until the thickest part reaches 145°F.
- For zucchini noodles, salt lightly, rest for 10 minutes and pat dry. For hearts of palm noodles, rinse and dry thoroughly.
- Melt the dairy-free butter in a large skillet over medium heat. Add the garlic and cook for 1 minute.
- Stir in the dairy-free cream, lemon juice, water, zest and the remaining salt and pepper. Simmer gently for 5 to 7 minutes, stirring often, until slightly thickened.
- Add the spinach and capers and cook until the spinach begins to wilt.
- Add hearts of palm noodles and warm for 2 to 3 minutes, or add zucchini noodles and cook for only 1 to 2 minutes.
- Flake the salmon into large pieces, fold it gently into the sauce and serve with lemon wedges.
Nutrition
Notes
- Dry hearts of palm noodles well for the best texture.
- For a thicker sauce, whisk 1 teaspoon tapioca starch or cornstarch into the dairy-free cream before simmering.
- Cook zucchini noodles briefly to prevent excess moisture.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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