Ingredients
Scale
- 1 large clove garlic, chopped
- ½ teaspoon Celtic sea salt
- 3 tablespoons grass fed butter, ghee or olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- dash of black pepper
- 1 1/4 – 1 1/2 pounds wild salmon fillets, skin removed
- 1 1/2 tablespoons almond flour
Instructions
- Preheat broiler on high or oven to 450 degrees.
- Gate the garlic on a microplane or chop garlic and sprinkle with 1/2 teaspoon salt and mash with the side of a chef’s knife until you have a puree.
- Melt butter or ghee in a small sauté pan. Remove from the heat. If using olive oil skip this step
- Add garlic, lemon juice, parsley, dill, and pepper to the melted butter or olive oil. Mix to combine.
- Place the salmon fillet on broiling pan or parchment-lined baking sheet.
- Using a spoon, spread the lemon-herb mixture evenly over the top of the fillet.
- Sprinkle with the almond flour.
- Broil on the middle rack for 8-10 minutes, or until salmon is almost cooked through for medium rare. It should still be a little pink in the middle, as it will continue to cook once removed from the oven. If you like salmon more well-done leave it to cook a few more minutes but turn the temperature down to 400 degrees so the top doesn’t burn. This method gives you a nice crunchy, caramelized crust.
- Alternately the fish can be baked in a 400-degree oven on the top rack for 10-12 minutes, or until cooked through.
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Fish
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30