eatingworks

Lemon Salmon with Butter Sauce and Shallots

This recipe creates a juicy salmon in a thick sauce with a little spicy kick at the end.

Ingredients for lemon salmon!

 4 Salmon Fillets

1

1 C Low Sodium Vegetable Stock

2

 1 tbsp Lemon Juice

3

1 Garlic minced

4

 1/8 tsp Cayanne Pepper

5

 1/3 C Shallots sauté sliced

6

 2 tbsp Unsalted Organic Butter

7

 1-2 tbsp Goat Greek Yogurt

8

Learn how to make lemon salmon!

1

 Preheat oven to 325, set rack to the lower third of oven. Clean salmon. Season with Salt and Pepper on Both Sides. In a non-stick skillet or cast iron pan brown Salmon on both sides for 3 minutes in Coconut Oil or Butter. Set aside. – 

2

Meanwhile in a bowl combine broth, shallots, lemon juice, garlic, red pepper chili flakes and Cayenne Pepper. Set aside.

3

Once all salmon is browned. Lower the flame to medium and add the sauce mixture to the skillet. Scrape the bottom of the pan with a whisk to incorporate the salmon bits into the sauce. Cook sauce until it has reduced to 1/3 of a cup. – 

3

Once all salmon is browned. Lower the flame to medium and add the sauce mixture to the skillet. Scrape the bottom of the pan with a whisk to incorporate the salmon bits into the sauce. Cook sauce until it has reduced to 1/3 of a cup. – 

4

Remove the sauce from the heat and whisk in the butter and yogurt. –

5

Place Salmon back in the pan and put in the oven until it is cooked through (about 20 minutes).

6

 Season with fresh parsley and a lemon wedge for serving!

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