Salmon Fillet in Lemon Dill Sauce Recipe
Key Notes: Paleo, keto, low carb
This is an easy and healthy weeknight meal, especially if you keep wild caught salmon fillets in your freezer.
The lemon dill sauce has a slight sweetness due to the honey, and since it’s emulsified, it gives the texture and feel of a creamy sauce!
Salmon is one of the most commonly mislabeled fish in the United States, with “wild caught” often being imported farmed, and once in a while not even salmon at all (at least one instance of trout being labeled as salmon has been reported.)
This is why it’s important to buy from reputable supermarkets.
Loaded with healthy fats and low in carbs, it’s heart healthy, gut healthy, and filling without making you feel disgusting afterwards.
Feel free to switch out the asparagus for another one of your favorite vegetables, such as broccoli, spinach, brussel sprouts, etc.
You can also have this over cauliflower rice! So many different options to choose from.
- 6 – 8 oz fillet of wild caught salmon
- Salt and pepper to taste
- 3 tablespoons organic grassfed butter
- 1/2 teaspoon fresh or dried organic dill
- 1 tablespoon organic raw honey
- Juice of one organic lemon
- Pinch of organic lemon zest
- Organic extra virgin olive oil
- Fresh organic asparagus spears
- Toss fresh asparagus spears in olive oil and dust with salt and pepper to taste.
- Toss wild caught salmon fillet in olive oil and dust with salt and pepper to taste.
- In a pan over medium high heat, sear asparagus and salmon fillet until desired doneness. Remove from heat and set to the side.
- In a saucepan, melt butter, and add dill, honey, lemon juice, lemon zest, and pinch of salt to taste. Heat for about 1 minute and transfer to a blender. Blend until sauce is emulsified and creamy, about 3 minutes.
- Pour over salmon and serve.