Creamy Dill Skillet Salmon
Ingredients
| **This Recipe is Keto, Paleo and Gluten Free Friendly |
For The Salmon:
2 tablespoons Pinehurst Olive Oil Dill Olive Oil
1 1/2 pounds Salmon
1 teaspoon paprika
2 teaspoons dried dill
1/4 teaspoon Salt Sisters Himalayan Pink Sea Salt (carried in store)
For the Creamy Lemon Dill Sauce:
1 cup full fat canned coconut milk
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons capers
1 heaping tablespoon Salt Sisters Greek Bread Dip (Carried in store)
Instructions
1. Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
2. Heat the Dill Olive Oil in a large cast iron skillet or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
3. Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.
4. Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, Greek bread dip seasoning, capers and dill). Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.
5. Use a meat thermometer to check the internal temperature of the salmon to be sure the salmon cooks to your desired level of doneness.