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Your Dinner is planned! SIMPLE + impressive = how we do it here.
â¤Rachel
..
Oven Baked Salmon with Lemon Cream Sauce
Your Dinner is planned! SIMPLE + impressive = how we do it here.
Makes 4 servings
Ingredients
- 4, 5-6 oz skin-on salmon fillets
- sea salt and black pepper to your taste
- 1 Tbsp avocado oil, or olive oil for drizzling the salmon
- 1 Tbsp fresh parsley leaves, or fresh dill, finely chopped
For your Creamy Lemon Sauce:
- 1 small yellow onion or 2 medium shallots, super finely diced (about 1/3 cup diced)
- 1 Tbsp ghee, clarified butter, or coconut oil
- 1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
- fresh lemon zest from 1 lemon
- 1/2 cup coconut cream
Instructions:
Preheat oven to 425 degrees f.
Line a large rimmed baking sheet with parchment or foil.
Arrange salmon skin-side-down, and season with a touch of sea salt and fresh pepper and rub evenly with the oil.
Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or just until salmon is cooked through and flaky.
In the meantime let’s make the lemon sauce:
In a small saucepan add your finely diced yellow onion, fresh lemon juice and ghee/butter, OR coconut oil, then whisk together while simmering over medium heat, uncovered until reduced a bit, maybe 5-6 minutes.
Whisk in zest and coconut cream, then simmer for an additional 2 minutes or so.
Add sea salt and fresh pepper to taste.
Remove from heat, and cover sauce at this point to keep warm until ready to serve.
To serve salmon, drizzle equally with the lemon sauce, then garnish with freshly chopped parsley or dill.
I love serving this salmon with brown rice or quinoa, and steamed or roasted broccoli, and fresh lemon wedges.
Enjoy!
â¤Rachel 
Ingredients
- 4, 5-6 oz skin-on salmon fillets
- sea salt and black pepper to your taste
- 1 Tbsp avocado oil, or olive oil for drizzling the salmon
- 1 Tbsp fresh parsley leaves, or fresh dill, finely chopped
For your Creamy Lemon Sauce:
- 1 small yellow onion or 2 medium shallots, super finely diced (about 1/3 cup diced)
- 1 Tbsp ghee, clarified butter, or coconut oil
- 1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
- fresh lemon zest from 1 lemon
- 1/2 cup coconut cream
Instructions
- Preheat oven to 425 degrees f.
- Line a large rimmed baking sheet with parchment or foil.
- Arrange salmon skin-side-down, and season with a touch of sea salt and fresh pepper and rub evenly with the oil.
- Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or just until salmon is cooked through and flaky.
In the meantime let's make the lemon sauce:
- In a small saucepan add your finely diced yellow onion, fresh lemon juice and ghee/butter, OR coconut oil, then whisk together while simmering over medium heat, uncovered until reduced a bit, maybe 5-6 minutes.
- Whisk in zest and coconut cream, then simmer for an additional 2 minutes or so.
- Add sea salt and fresh pepper to taste.
- Remove from heat, and cover sauce at this point to keep warm until ready to serve.
- To serve salmon, drizzle equally with the lemon sauce, then garnish with freshly chopped parsley or dill.
- I love serving this salmon with brown rice or quinoa, and steamed or roasted broccoli, and fresh lemon wedges.
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