Anyone else love salmon? How about lemon and garlic? Well in case you couldn’t tell by the title this combines all three!! This recipe is ready in under 15 minutes. What an easy and healthy weeknight recipe!
Ingredients:
- 1/4 cup ghee or butter if not on Whole30
- 6-8 Cloves of Garlic, minced
- 1/4 cup Chicken Broth
- 1/4 cup Fresh Lemon Juice
- Sea Salt
- 1 Tbsp Avocado Oil
- 4 Salmon Filets, about 6 oz each, patted very dry
- Fresh cracked Black Pepper
- 2 Tbsps Fresh Parsley, minced
- Fresh lemons, thinly sliced for garnish
Preparation:
- In a small saucepan, melt ghee or butter over medium heat. Add the garlic and sauté 1-2 minutes or until fragrant. Add in the chicken broth, lemon juice, and a few generous pinches of salt. Simmer this mixture until reduced by 1/3 to 1/2. The sauce will turn from a really thin liquid to a thicker, more bubbly boil. Remove from heat and set aside.
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Remove the salmon from the fridge 10-20 minutes before cooking. Sprinkle both sides liberally with salt and season with fresh cracked black pepper, if desired. Heat avocado oil in a large saucepan over medium-high heat until shimmering.
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Carefully place salmon filets skin side up and cook until lightly browned on bottom, about 2-3 minutes or until crispy. Use a spatula to carefully flip, taking care not to flake off any flesh. Cook 3-4 minutes on second side, or until skin is crisp and flesh begins to feel firm to the touch. Remove at this point for a salmon cooked around medium. Continue to cook until flesh easily flakes with a fork for a well-done salmon.
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Remove pan from heat and pour lemon garlic sauce over. Sprinkle with parsley and arrange lemon slices over, if desired. Serve with skin or easily remove with a spoon, and serve with more lemon garlic sauce and lemon slices from the pan.
