Pan-Seared Salmon With Lemon-Caper Dill Sauce
Looking for a tasty and easy weeknight meal? Give these tasty Pan-Seared Salmon With Lemon -caper Dill Sauce a try. They're easy, gluten-free, paleo, and ready in less than 20 minutes.
Ingredients
- 4 wild-caught salmon
- 1/2 cup chicken or veggie broth
- 1/2 cup canned coconut milk
- 1 tbsp arrowroot flour
- 2 cloves garlic minced
- 1 tbsp dill minced
- 2 tbsp capers
- 1 lemon zest and juiced
- 2 tbsp parsley minced
- 1 tbsp chives minced
- 2 tbsp avocado oil
- salt and pepper to taste
Instructions
- In a large non-stick skillet, add the avocado oil.
- Season the salmon with salt and pepper and place it on the skillet skin-side up. Sear for abour 4-5 inutes per side. Remove and set aside.
- In the same skillet, add the garlic for saute for 30 seconds. Then, add in broth, coconut milk, lemon zest, lemon juice, and dill. Heat through for about 2-3 minutes.
- Add the arrowroot flour and whisk until it thickens. Season with salt and pepper.
- Add the salmon back into the skillet and top with parsley and chives.
- Serve with your favorite greens and enjoy!