Rye Free Paleo Lemon Garlic Salmon

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the lemon garlic sauce

4 cloves garlic, minced
¼ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tbsp fresh thyme leaves

For serving

1 tbsp fresh parsley, chopped (optional)
4 lemon wedges (optional)

Instructions

1
Pat the salmon fillets thoroughly dry with paper towels, then 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 halfway up the sides and the underside is deep golden and releases easily from the pan.

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