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
Scale
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.