30 Minute Creamy Lemon Caper Salmon Skillet

30 Minute Creamy Lemon Caper Salmon Skillet – a quick and delicious weeknight meal!! (Whole30/Paleo/Dairy-Free)

This is going to be one you will put in your weeknight rotation!

This recipe has been on my “to-do” list for almost a year!!  And I honestly couldn’t decide whether I should use cod (which I think would also work really well!) or salmon. I knew this sauce would be amazing because I accidentally made something similar to it when was testing another recipe last holiday season, I just didn’t know how it would all come together.

It was amazing.

My husband and I were literally eating out of the skillet as soon as this photo shoot was done.  He actually had to double check – “wait, this is Whole30?”

Yes!  And dairy-free!  But SO good!

I cannot wait for you guys to make this one!  It will work on a weeknight if you have 30 minutes – it is kid-friendly and definitely make enough for leftovers!!

I would serve it with a simple baked potato (maybe some Whole30 Sour Cream) and some roasted broccolini!!

A couple quick notes about the recipe – I would recommend using a cast iron skillet for this (or some other oven-proof skillet) and I would also recommend using the Thai Kitchen organic coconut milk – I have just had the best luck with that kind. It has the best texture!

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Love,

E

30 Minute Creamy Lemon Caper Salmon Skillet

★★★★★ 5 from 1 reviews

• Author: Erin
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stove
• Cuisine: American

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Description

A quick and delicious weeknight meal!! (Whole30/Paleo/Dairy-Free)

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Scale 1x2x3x

Ingredients

• Approx. 1.5 – 2lbs fresh salmon (this recipe works really well with thick pieces)
• 1 can organic Thai kitchen coconut milk (you can use any kind, but this is the brand/variety that I like the best) – ensure you fully combine coconut milk with immersion blender before use.
• 3 Tablespoons ghee
• 1 Tablespoon minced shallots
• 1 Teaspoon kosher salt
• 1/2 Teaspoon ground black pepper
• Zest of 1 lemon
• 1 Tablespoons capers (check ingredients if Whole30)
• 3 slices fresh lemon, halved
• 3 sprigs fresh dill

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Instructions

1. Preheat oven to 350.
2. In medium saucepan, combine coconut milk, ghee, shallots, salt, pepper, lemon zest and capers.
3. Bring to simmer, mixing to ensure ghee is melted.
4. Cut salmon into wide strips and sprinkle with some salt and pepper.
5. In large cast iron skillet (or other oven-proof skillet) place salmon skin-side down.
6. Pour sauce around salmon and add dill and fresh lemon slices,
7. Cover and let simmer 5 minutes.
8. Uncover and use a spoon to baste the salmon with the simmering sauce.
9. Place in oven and let cook 20 minutes (uncovered).
10. Baste again after 10 minutes.
11. Remove and serve immediately – serve with sauce!

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