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Whole30 Sheet Pan Salmon with Dijon Cream Sauce

This whole30 & paleo sheet pan salmon has the most decadent dijon cream sauce - you'll be shocked it's dairy free, made with simple ingredients, and SO easy!
Scale

Ingredients

Dijon Cream Sauce

Instructions

  1. Preheat oven to 400 degrees
  2. Cut the zucchini in 1 1/2″ slices then halved. Arrange the zucchini around the perimeter of a baking sheet and drizzle lightly with olive oil
  3. Place the zucchini into the oven for 10 minutes
  4. After the 10 minutes is up, remove the pan from the oven and line the salmon (skin side down) in the center of the baking sheet. Place back into the oven for an additional 10 minutes
  5. Meanwhile, bring 1/4 cup of water to a simmer and add the 2 pitted medjool dates. Allow the dates to soften in the hot water – roughly 30-60 seconds
  6. Drain the water and place the softened dates in a small food processor or blender and add the coconut cream (or full-fat coconut milk) and dijon. Pulse or blend until well combined then add the chopped fresh dill
  7. Pour the cream over the top of the salmon to serve