30 Minute Creamy Lemon Caper Salmon Skillet

 This recipe has been on my “to-do” list for almost a year!!  And I honestly couldn’t decide whether I should use cod (which I think would also work really well!) or salmon. I knew this sauce would be amazing because I accidentally made something similar to it when was testing another recipe last holiday season, I just didn’t know how it would all come together.

INGREDIENTS:

• Approx. 1.5 – 2lbs fresh salmon (this recipe works really well with thick pieces)
• 1 can organic Thai kitchen coconut milk (you can use any kind, but this is the brand/variety that I like the best) – ensure you fully combine coconut milk with immersion blender before use.
• 3 Tablespoons ghee
• 1 Tablespoon minced shallots
• 1 Teaspoon kosher salt
• 1/2 Teaspoon ground black pepper
• Zest of 1 lemon
• 1 Tablespoons capers (check ingredients if Whole30)
• 3 slices fresh lemon, halved
• 3 sprigs fresh dill

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. In medium saucepan, combine coconut milk, ghee, shallots, salt, pepper, lemon zest and capers.
3. Bring to simmer, mixing to ensure ghee is melted.
4. Cut salmon into wide strips and sprinkle with some salt and pepper.
5. In large cast iron skillet (or other oven-proof skillet) place salmon skin-side down.
6. Pour sauce around salmon and add dill and fresh lemon slices,
7. Cover and let simmer 5 minutes.
8. Uncover and use a spoon to baste the salmon with the simmering sauce.
9. Place in oven and let cook 20 minutes (uncovered).
10. Baste again after 10 minutes.
11. Remove and serve immediately – serve with sauce!