This salmon dish seems very fancy and high end – pretty much anytime you say “Créma” you make something sound fancy. This recipe is so simple that you could whip it up any night of the week!

These are my favourite types of meals, the meals you make and when you sit down to eat you think, “wow, this seems like restaurant quality” but the truth is, you made it, which is a total sense of accomplishment.


This recipe is simple enough that you can serve it to your last minute dinner guests on a busy and chaotic Wednesday night.

You can absolutely substitute salmon in this recipe for rainbow trout or any fish that tickles your fancy.

A note about choosing fish:

When you’re choosing fish, try to find a reputable fish monger. You’re monger should be able to answer the following questions – “Where is this fish from?” “When was it caught?” “How was it caught?” “It is wild or farmed?” “What is caught using sustainable fishing practices?”

You want to buy fish that has been line and pole caught, to minimize the amount of other fish being harmed in the process. You also want to buy wild fish as often as possible as farmed fish has a lot of chemicals added to it, like dyes so that the flesh is pink and antibiotics because the fish are in such close quarters.

Now for the exciting part of this post – the recipe!

Baked Salmon with Herb Créma Recipe

(Serves 4)



4 Salmon Filets
1 TSP Salt
1 TSP Pepper
1/2 Lemon, sliced thinly


1/2 Avocado
1/4 Full Fat Coconut Milk
2 TBSP Fresh Parsley
2 TBSP Fresh Dill
1 TBSP Fresh Cilantro
1 TSP Dried Chili Flakes
1 TSP Sea Salt
1 TSP Pepper
2 TBSP Lemon Juice
1 Garlic Clove, minced


Preheat oven to 325ºF and line a baking sheet with parchment paper.

Place salmon on baking sheet and sprinkle with salt and pepper and place lemon slices on the top of the salmon pieces. Bake for 20-25 minutes.

To make the crema, place all the ingredients into a blender or food processor and blend together. If the crema is too thick add a couple teaspoons of water to thin it out.

To serve, drizzle créma over salmon and serve alongside a leafy green salad and roasted veggies.