Herbed Dijon Salmon + Green Beans

Make this easy gluten free and paleo Herbed Dijon Salmon + Green Beans for dinner!! You’ll want to slurp this sauce with a spoon, it’s AMAZING!!

Cook: 15Total: 25



  • 1 lb. salmon
  • 1 tablespoon refined coconut oil


  • 1 tablespoon refined coconut oil, for sautéing
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon sage, chopped
  • 1 tablespoon basil, chopped
  • 2 tablespoon Dijon mustard
  • 13.5 oz coconut milk, just cream scooped from the top
  • 1/8 teaspoon sea salt

French Beans

  • 1 lb. french beans
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • two pinches sea salt


  1. Place salmon skin side down in a frying pan with coconut oil. Keep heat around medium-high and cook for 8-10 minutes. Keeping it covered retains the moisture in the fish so it doesn’t try out.
  2. In a separate pan, place the chopped shallot and garlic over medium heat with coconut oil. Sauté for 30 seconds to a minute, until it begins to brown. Stir it frequently.
  3. Add the herbs, stirring constantly, and continue to sauté for 30 seconds, until fragrant.
  4. Add the dijon, coconut cream, and sea salt and simmer for another 5 minutes. Then, remove from heat.
  5. In a third pan, place french beans with coconut oil over medium-high heat. Sauté for about 3-5 minutes. Add the onion powder, garlic powder, and sea salt. Cook for another 2 minutes, stirring constantly.
  6. Divide beans between the plates, making a flat bed one each. Place a salmon filet on top of the green beans and top with a heaping spoonful of the sauce. Ok, maybe two spoonfuls.


  • For the coconut cream, do NOT shake the can! The cream will rise to the top. Scoop out the white, solidified cream from the top while retaining the clear milk in the can. Save the milk for a smoothie!

Nutrition Info:

  • Serving Size: 4
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