Mold Detox Friendly Buttery Lemon Herb Salmon
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp olive oil
For the sauce
- 3 cloves garlic, thinly sliced
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp apple cider vinegar
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp unsalted butter
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels, then season both sides evenly with the sea salt and black pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases cleanly from the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!