Oven Baked Salmon with Lemon Cream Sauce for Dinner!
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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