Description
30 Minute Creamy Lemon Caper Salmon Skillet – A quick and delicious weeknight meal!! (Whole30/Paleo/Dairy-Free)
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees F.
- In medium saucepan, combine coconut milk, ghee, shallots, salt, pepper, lemon zest and capers.
- Bring to simmer, mixing to ensure ghee is melted.
- Cut salmon into wide strips and sprinkle with some salt and pepper.
- In large cast iron skillet (or other oven-proof skillet) place salmon skin-side down.
- Pour sauce around salmon and add dill and fresh lemon slices,
- Cover and let simmer 5 minutes.
- Uncover and use a spoon to baste the salmon with the simmering sauce.
- Place in oven and let cook 20 minutes (uncovered).
- Baste again after 10 minutes.
- Remove and serve immediately – serve with sauce!
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.