Salmon with Lemon Cream Sauce

1: Mix the spices in a small bowl to combine.

2: Pat the salmon dry with a paper towel and season both sides with spice mixture.

3: Heat avocado oil on medium high heat in a large cast iron (or non-stick) skillet.

4: Once the skillet is hot, sear the salmon for 2-5 minutes per side depending on thickness of filets.

5: Remove salmon from the pan.

6: Turn heat down to medium, then add some oil to the pan, and add in the onion and garlic, let saute for 2-3 minutes.

7: Add in the chicken broth, coconut milk (if using low fat, mix in arrowroot prior to pouring in pan), pepper flakes and sea salt. Bring to a boil and then reduce to a simmer.

8: Let it simmer until it starts to reduce and thicken up (7-10 minutes).

9: Stir in the juice of half a lemon and spinach.

10: Place the seared salmon filets in the sauce and let simmer for 2 minutes to warm up.

11: Use the other half of the lemon to cut into wedges to serve and sprinkle with parsley.