百里香三文魚

Season the salmon fillets with the initial spices listed: 1/4 teaspoon garlic salt, about 1/8 teaspoon each of salt, black pepper, and parsley (to your taste), 1/4 teaspoon Badia mushroom seasoning, 1/8 teaspoon garlic powder, and 1/4 teaspoon Badia Sazón Tropical.

Heat the olive oil or neutral oil in a pan over medium-high heat. Once hot, sear the salmon for about 3.5 minutes per side, until it's golden brown and just cooked through.

In a separate bowl, combine the gluten-free breadcrumbs, lemon juice, melted plant-based butter, and the specific seasonings designated for the topping: 1/2 teaspoon Badia Sazón Tropical, 1/2 teaspoon Badia mushroom seasoning, 1/2 teaspoon parsley (dried or fresh), 1/4 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Stir everything together well.

Carefully spread this breadcrumb mixture over the seared salmon. Air fry the salmon at 400°F for 7 minutes, or until the topping is golden and crispy.

To prepare the sauce, sauté the chopped onion and tomato in a pan until they become soft. Add the 3 fresh thyme sprigs, 1/4 teaspoon chicken bouillon seasoning, 1/2 teaspoon Sazón Tropical, and 1/2 teaspoon Badia mushroom seasoning.

Pour in the 1 cup of coconut whipping cream. Let it simmer gently until the sauce thickens and the flavors have melded together well.

Plate the cooked salmon, spoon the creamy sauce over it, and serve immediately.