30 Minute Creamy Lemon Caper Salmon Skillet
Try this 30 Minute Creamy Lemon Caper Salmon Skillet recipe, or contribute your own.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- zest of 1 lemon
- 1 tablespoon minced shallots
- 3 tablespoons ghee
- approx. 1.5 - 2lbs fresh salmon (this recipe works
- 1 can organic thai kitchen coconut milk (you can use any but this is the brand/variety that i like the best) - ensure you fully combine coconut milk with immersion blender before use.
- 1 tablespoons capers (check ingredients if whole30)
- 3 slices fresh lemon halved
- 3 sprigs fresh dill
- Carbohydrate 0.839242502926752 g
- Cholesterol 25.1415699188543 mg
- Fat 9.500373423811 g
- Fiber 0.228562505722046 g
- Protein 0.213453154457791 g
- Saturated Fat 6.01043189752043 g
- Serving Size 1 1 serving (17g)
- Sodium 370.17541987624 mg
- Sugar 0.610679997204706 g
- Trans Fat 0.667507570928294 g
- Calories 87 calories
Preheat oven to 350.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!
