Gluten-Free, Dairy-Free, Serves 4

• 2 Salmon Fillets
• 12 oz Gluten-Free Pasta of Choice
• 2 Tbsp Vegan Butter
• 3 cloves Garlic Minced
• ¼  cup Coconut Cream
• 5 oz Baby Spinach
• 1 tsp Lemon Zest
• 2 Tbsp capers (or peppercorns)
• 1 Lemon wedged
• Sea Salt and Pepper to taste

Directions:

Preheat the oven to 400 degrees F and prep a large pot of salted boiling water for the pasta. Pretreat a baking sheet with a nonstick option of choice. Place salmon skin side down onto the baking sheet and season with salt and pepper. Bake salmon for 12 minutes or until the salmon’s internal temp is 145 degrees F. Meanwhile, in the pot cook pasta according to directions on the box. In a large skillet heat the butter over medium heat. Add garlic to the pan and saute for 1 minute before adding in cream, wine, lemon zest, salt, and pepper. Heat to boiling and then reduce to a simmer and cook for 5-6 minutes or until sauce begins to thicken. Drain the pasta and add to the sauce (always reserve 1/2 cup of pasta water you may need to thin out the sauce with it). Stir in the spinach and capers and cook for another 1-2 minutes or until the spinach wilts. Remove the salmon from the oven and split it up into pieces. Place chunks of salmon over pasta and garnish with lemon wedges.