Whole 30 Approved Pan Seared Salmon with Creamy Leeks and Poached Egg

Get ready to impress.

Pan-Seared Salmon with Creamy Leeks and Poached Egg Recipe is Whole 30 approved and will show you just how good eating real food can be.


– Fingerling potatoes – Olive oil – Garlic – Salt – Pepper – Leeks – Ghee – Arrowroot powder – Cashew almond milk – Cayenne – Mustard powder – Lemon zest


Preheat oven to 425 F. Slice the fingerlings in half lengthwise and toss with oil, 2 cloves minced garlic and salt and pepper.

Spread evenly onto a baking sheet and cook until golden and crispy, 30-35 minutes, tossing once halfway through cook time.

Meanwhile, coat a medium skillet with 1 tablespoon ghee and heat over medium. Add the leeks and saute for 5-7 minutes.

Add the remaining garlic clove and cook for 30 seconds. Season with salt and pepper.

Add the arrowroot powder and stir to coat everything. Whisk in the nut milk and add cayenne, mustard powder and lemon zest. Allow to thicken over a low simmer.

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