Creamy Lemon Butter Baked Salmon Skillet

Creamy Lemon Butter Baked Salmon Skillet

Servings

2

This recipe was truly too good to not share in this library. This library is 95% plant based. As expansion continues in the Holistically Bri kitchen, look forward to an even more diverse selection! This is NOT vegan, but some ingredients have the lactose intolerant in mind. 

Serve this dish over pasta, mashed potatoes, or with a side of asparagus! 

Creamy Lemon Butter Baked Salmon Skillet

Ingredients

    Salmon

    • wild-caught salmon, 2 even sized fillets ½ inch thick
    • lemon, half freshly jucied
    • evoo, 1 tbsp
    • dijon mustard, 1 tbsp
    • salt & pepper, to taste
    • lemon slices & red chili flakes, for serving

    Cream

    • garlic, 1 clove minced
    • ghee butter, 2 tbsp (lactose-free)
    • cashew milk, ¾ cup (or any creamy plant milk like almond)
    • lemon, halved + zest
    • cornstarch, 2 tbsp + water
    • fresh parsley, finely chopped or dried parsley, 1 tbsp
    • salt & pepper, to taste

    Directions

    1. Prep the Salmon:

      Preheat oven to 425°F.
      Coat both sides of salmon with EVOO, Dijon mustard, lemon juice, salt, and pepper.
      Place salmon skin side down in a skillet or baking dish.
      Bake for 10-12 minutes. Let rest for 1-3 minutes.

    2. Prep the Creamy Lemon Butter Sauce:

      Mix cornstarch with 2 tbsp water to make a slurry and set aside.
      Melt ghee in a small pot, then sauté garlic for 1 minute.
      Add cashew milk, lemon juice & 1 tsp of zest (you can never have too much lemon in this recipe!), a generous pinch of salt and pepper.
      Turn up heat, bring to a boil.
      Stir in cornstarch slurry and simmer until thickened.
      When there is a couple of minutes left, stir in parsley.

    3. To Serve:

      Pour sauce over salmon evenly in the skillet. Garnish with lemon slices and red chili flakes.

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