Carrageenan Free Lemon-Dill Salmon Fillets
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 2 tbsp olive oil, divided
For the sauce
- 3 cloves garlic, thinly sliced
- ⅓ cup chicken bone broth
- 1 tbsp coconut aminos
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 3 tbsp fresh dill, roughly chopped
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the salt and turmeric, then sprinkle evenly over both sides of each fillet.
- 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 halfway up the sides and the underside is deep golden and releases cleanly from the pan.
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