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–+ servings
MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Meal: Main Course
By: Melanie

Equipment

  • Rimmed baking sheet
  • Large skillet
  • Instant-read thermometer

Ingredients

Salmon and Noodles

  • 12 ounces salmon fillets 2 fillets total
  • 18 ounces hearts of palm noodles two 9-ounce packages; or use 4 to 5 spiralized zucchini

Creamy Lemon Sauce

  • 2 tablespoons dairy-free butter
  • 3 cloves garlic minced
  • 1 1/4 cups Califia Dairy-Free Heavy Whip
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1 teaspoon lemon zest finely grated
  • 5 ounces baby spinach
  • 2 tablespoons capers drained
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • lemon wedges optional, for serving

Instructions

  • 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 per serving

Calories: 454kcal | Carbohydrates: 9.2g | Protein: 21.9g | Fat: 35.4g | Fiber: 4.1g

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.
Nutrition: Calculated and arithmetic-checked October 27, 2026 from USDA ingredient data and product labels; estimates are per serving. Extra toppings and optional additions are excluded unless specified. Brands and cooking losses affect the result.
Uses canned hearts of palm, Country Crock plant butter and Califia Heavy Whip. Optional thickening starch is excluded.