Roasted Salmon
I make about 1-2 pounds of salmon like this at least once a week. I slightly undercook ¾ of it so I can reheat in a pan throughout the week. I also use some to create a salmon salad (like tuna salad) to have as a quick snack with an avocado or over greens. It is delightful.
Ingredients
1-2lb wild caught salmon
1-2 T of each Coconut oil and ghee
salt
pepper
Seasonings of your choice
Option – the sauce I use for cod is also delicious here, especially with a touch of dijon mustard. Just make sure your condiments don’t contain additives, sugar, gluten, etc.
DIRECTIONS:
FISH: Preheat oven to 425°F.
- Rub salmon all over with 1 teaspoon ghee and coconut. Season with salt and pepper. I also like fish seasonings or a variety of others dill, celery salt, tarragon. Be creative based on your own tastes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. If you are making leftovers too, take that part out at 10 minutes so it can be fully cooked in a pan when you are ready to use it.
Butter Lemon Sauce
1 Tb ghee
1/2 C chicken bone broth
1 stick of grass-fed butter (room temperature)
1/4 c of lemon juice
1 clove minced garlic
1 T minced shallot
1/2 Tsp Himalayan salt or sea salt
1/2 Tsp black pepper
1 dash of coconut amino
gluten free hot sauce to taste
DIRECTIONS:
SAUCE:
Heat a large skillet over high heat. Add ghee. Saute garlic and shallots. Cook until translucent. Add Lemon and broth and cook down a bit. Stir in the salt, pepper, hot sauce and simmer until the mixture is somewhat syrupy, 3- 6 minutes.
Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.