This dinner is so easy to make and so delish – I dare you to give it a try! And psst…this is gluten free and Paleo. And it only takes one pan to make.

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4 salmon filets
1 tbsp. coconut oil
Salt & pepper
1 bunch of spinach
1 lemon, juiced
1/2 c. Chicken broth
2 tbsp. chopped parsley
1 tbsp. capers
2 tbsp. coconut flour

Melt the coconut oil in a skillet over medium high heat. Add salmon filets and cook 3 minutes on each side. Remove from pan and keep warm. Add spinach to the pan and sauté until wilted. Remove from pan and plate with salmon. Add lemon juice, broth, parsley and capers to pan and bring to a boil. Reduce heat and whisk in flour, stirring until thickened. Spoon over salmon and spinach and serve.

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