Ingredients

For the salmon

• 2 skin-on salmon fillets, 6 oz each, approximately equal in size
• 1 tbsp avocado oil
• ½ tsp sea salt
• ¼ tsp freshly cracked black pepper

For the creamy roasted garlic sauce

• 1 whole garlic bulb
• 1 tsp avocado oil for roasting
• ½ cup unsweetened coconut cream
• ¼ cup chicken or vegetable broth
• 1 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• Sea salt and black pepper to taste

Garnish: Fresh thyme sprigs and 2 thin lemon wedges.

Instruction

1. Slice the top off 1 garlic bulb, drizzle with1 tsp avocado oil, wrap in foil, and roast at 400°F for 30–35 minutes until soft.
2. Pat both salmon fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 1 tsp avocado oil in the cast-iron skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes.
4. Flip both fillets and cook another 2–4 minutes, until the salmon reaches 145°F internally. Transfer to a plate.
5. Reduce heat to medium-low. Add roasted garlic cloves, 1/2 cup coconut cream, 1/4 cup broth, 1 tsp Dijon mustard, 1 tsp lemon juice, and 1 tsp thyme to the same skillet. Mash and stir until creamy.
6. Return both salmon fillets to the skillet, skin-side down, and spoon sauce over the tops.