Lemon Garlic Salmon

Ingredients

• 1/4 cup ghee or butter if not on Whole30
• 6-8 garlic cloves minced
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• Sea salt
• 1 tablespoon avocado oil
• 4 salmon filets about 6 ounces each, patted very dry
• Fresh cracked black pepper if desired
• 2 Tbsp. fresh parsley minced
• Fresh lemons thinly sliced, for garnish

Instructions

Make the lemon garlic sauce:

1. In a small saucepan, melt ghee or butter over medium heat. Add the garlic and sauté 1-2 minutes or until fragrant. Add in the chicken broth, lemon juice, and a few generous pinches of salt. Simmer this mixture until reduced by 1/3 to 1/2. The sauce will turn from a really thin liquid to a thicker, more bubbly boil. Remove from heat and set aside.

Make the salmon:

1. Remove the salmon from the fridge 10-20 minutes before cooking. Sprinkle both sides liberally with salt and season with fresh cracked black pepper, if desired. Heat avocado oil in a large saucepan over medium-high heat until shimmering.
2. Carefully place salmon filets skin side up and cook until lightly browned on bottom, about 2-3 minutes or until crispy. Use a spatula to carefully flip, taking care not to flake off any flesh. Cook 3-4 minutes on second side, or until skin is crisp and flesh begins to feel firm to the touch. Remove at this point for a salmon cooked around medium. Continue to cook until flesh easily flakes with a fork for a well-done salmon.
3. Remove pan from heat and pour lemon garlic sauce over. Sprinkle with parsley and arrange lemon slices over, if desired. Serve with skin or easily remove with a spoon, and serve with more lemon garlic sauce and lemon slices from the pan.

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