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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.