Rice Free Dairy Free Lemon Garlic Salmon
Total time25 min
Prep time10 min
Cook time15 min
5.0(13)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the sauce
- 4 cloves garlic, thinly sliced
- ⅓ cup dry white wine
- ¼ cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp dairy free butter
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides evenly with the salt and pepper.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about two-thirds of the way up the sides and the underside is deep golden and releases easily from the pan.
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