30 Minute Creamy Lemon Caper Salmon Skillet
30 Minute Creamy Lemon Caper Salmon Skillet - A quick and delicious weeknight meal!! (Whole30/Paleo/Dairy-Free)
Ingredients
- 14.5 ounces coconut milk fully combined
- zest of 1 lemon
- 3 tablespoons ghee
- 1 tablespoon shallots minced
- 1 tablespoon capers check ingredients if Whole30
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ - 2 pounds fresh salmon
- 3 slices fresh lemon halved
- 3 sprigs fresh dill
Instructions
- Prep: Preheat oven to 350℉.
- Simmer: In a medium saucepan, combine 14.5 ounces coconut milk, zest of 1 lemon, 3 tablespoons ghee, 1 tablespoon shallots, 1 tablespoon capers, 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Bring to simmer, mixing to ensure ghee is melted.
- Cook Salmon: Cut 1½ - 2 pounds fresh salmon into wide strips and sprinkle with some salt and pepper. In a separate large cast iron skillet (or other oven-proof skillet) place salmon skin-side down. Pour sauce around salmon and add 3 slices fresh lemon and 3 sprigs fresh dill. Cover and let simmer 5 minutes.
- Bake: 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.
- Serve: Remove and enjoy immediately - serve with sauce!
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 429kcal | Carbohydrates: 4g | Protein: 34g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 122mg | Sodium: 798mg | Potassium: 848mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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