Looking for something a little different to serve for Easter this year? Give this Creamy Lemon Salmon dish a try, it’s so tasty your guests will love it, and it’s super simple to make.
Hey there, foodie fam! So, Easter’s just around the corner, and you know what that means – time to whip up some delicious eats to celebrate! And boy, do I have a winner for you: Creamy Lemon Salmon. Trust me, it’s a game-changer.
Picture this: tender, flaky salmon fillets, bathed in a luscious, creamy lemon sauce that’s bursting with flavor. I’m telling you, it’s like a party in your mouth! And the best part? It’s surprisingly easy to make, you can totally pull this off.
First things first, you gotta grab some fresh salmon fillets. Then, whip up the creamy lemon sauce. It’s a simple combo of butter, shallots, garlic, lemon juice, and coconut cream. Trust me, it’s the perfect balance of tangy and rich.
Once your sauce is ready, just sear the salmon fillets until they’re golden brown and cooked to perfection. Then, pour that creamy lemon goodness all over ’em. And voila – you’ve got yourself a dish that’ll impress even the pickiest of eaters.
But wait, there’s more! I like to serve my Creamy Lemon Salmon with a side of roasted asparagus, and I cook it all in one pan. It’s the ultimate springtime feast that’ll have your guests coming back for seconds (and maybe even thirds).
So, this Easter, why not switch things up a bit and give Creamy Lemon Salmon a try? It’s guaranteed to be a hit at your holiday table. And who knows, it might just become a new tradition in your household. Happy cooking, my friends!
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Creamy Lemon Salmon
Description
This delectable recipe combines the richness of salmon with the zesty tang of lemon, creating a tasty masterpiece that is both elegant and effortless to prepare.
Ingredients
Season the Salmon:
1 lb Salmon
Tajin seasoning
Parsley
Dill
Asparagus- Washed and tough stems removed
Drizzle of olive oil
Salt
Lemon Sauce:
1 Tbsp olive oil
2 Tbsp butter
1–2 Garlic cloves, chopped fine
2 Tbsp shallots, chopped fine
1/4 cup chicken broth (I used 1/4 hot water 1/4 tsp of Better Than Bullion)
1 can coconut cream (Trader Joe’s)
Juice of one whole lemon
1 Tbsp fresh dill- LiteHouse Herbs are always my favorite they are so fresh and delicious.
Instructions
- Pre heat oven to 400º with your iron skillet in the oven. (The skillet needs to be good and hot to start)
- In a Medium sized skillet sauté’ onions and garlic in oil and butter mixture 2-3 mins
- Add chicken broth, coconut cream, and lemon juice.
- Bring to boil for just a minute or so then turn heat down and let it simmer while you cook the salmon and asparagus.
- Be sure to use oven mitts when you remove or replace the iron skillet from oven, it will be very hot.
- Set skillet on a safe surface and add a drizzle of olive oil. Add seasoned salmon and asparagus. Drizzle a little olive oil and salt on the asparagus.
- Remove your iron skillet from the oven and add Salmon and asparagus.
- Put Skillet back in the oven for approximately 3-4 mins. (depends on the thickness).
- Remove skillet oven
- Flip Salmon and roll the asparagus a bit,
- Put skillet back in the oven for another 3-4 mins.
- Remove from oven to a safe surface and pour your lemon sauce in the skillet while it is still hot.
- It’s ready to serve.
Notes
I love to set the whole skillet on the table and serve from the pipping hot skillet.
