Wild Sockeye Salmon with Spinach and Dill Cream

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Wild Sockeye Salmon with Spinach and Dill Cream | Autoimmune-Paleo.com

A feast that can be served warm or at room temperature, this has to be one of the easiest and quickest meals to prepare. However, take a little time with presentation and it’ll look like you’ve spent hours. Then, not only is it a pretty offering to serve your family or guests, it goes on to pack a mighty punch in the department of nutrient density.

Wild sockeye salmon is pretty much as good as it gets. Plus there’s no need to concern yourself over the risk of it accumulating high levels of mercury and other toxins, because it only has a life cycle of about three years. But it is important to buy wild rather than farmed salmon for several reasons. It makes perfect sense that fish swimming in the wild get more exercise than their farmed cousins and therefore are far healthier and tastier creatures.

Did you know that farmed salmon, that live their lives in net pens in the open ocean, are fed an artificial diet consisting of grain products and soy (likely genetically modified), along with chicken and feather meal, artificial colouring, and synthetic astaxanthin, which is not approved for human consumption, yet permitted in fish feed? All ingredients that are most definitely not on an autoimmune protocol, I’m sure you will agree! The ratio of omega-3 to omega-6 fat of wild salmon is far superior, making it perfect for an anti-inflammatory diet, whereas the ratios are reversed in the case of farmed.

Of course it’s easy for me to say, living on the Pacific Northwest coast where wild salmon is plentiful and available all year round. As luck would have it, if you are unable to source it fresh or frozen, this recipe will also work with white fish, shellfish and even shredded chicken.

Wild Sockeye Salmon with Spinach and Dill Cream | Autoimmune-Paleo.com
4.5 from 2 reviews
Wild Sockeye Salmon with Spinach and Dill Cream
Prep time
Cook time
Total time
Serves: 4
  • 1 lb wild sockeye salmon (skin on)
2 400-ml cans coconut milk
1 large bunch spinach
  • ½ cup dill
  • 3 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  1. Grill salmon, skin side up, for about 5 minutes until just cooked and allow to cool.
  2. Meanwhile make the sauce:
  3. Put the remaining ingredients, apart from the salt, into a food processor or blender and blitz until smooth.
  4. Transfer to a large sauté pan, bring to a simmer, and bubble until thickened, approx 8-10 minutes. Stir once in a while to make sure it doesn't burn.
  5. Taste and see if you need more lemon juice and stir in the salt. Remove from the heat and allow to cool.
  6. To serve, divide the sauce between 4 bowls. Remove the skin from the salmon, break up into large pieces and arrange over the top.
  7. Delicious served either warm or room temperature.


About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • Allana says

    Delightful & deliciously clean tasting/
    Very energizing !

  • […] on over to Mickey and Angie over at Autoimmune-Paleo for the recipe. I’m enjoying my little job of guest contributor to their site … and I […]

  • Kathleen says

    My wife and I were in a Paleo rut when we came across this recipe. While it appeared too bland at first when I tried to “taste it in my mind” in real life it was delightful.

    Incredibly easy to prepare, it was bright and a joy to eat. I tweeked mine to satisfy my palet with a little onion powder. I’ll definitely make this again and will share with friends.

    Thank you!

  • Christine says

    Hello! I’d love to make this, but my husband cannot eat spinach because they are too high in oxalates for his kidneys. Spinach has such a unique flavor, and I’m not sure that lacinato kale, for example, which is low in oxalates would work from a flavor perspective. Any suggestions?

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