Pan Seared Salmon with Dill Butter

• Gluten free
• Paleo

• Seafood

  • 2 6oz salmon filets

• Produce

  • 1/4 tsp Dill, dried
  • 1 Garlic clove
  • 1/2 Lemon, Zest of

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, salted

Found on tasteslovely.com

Description

Ingredients

• Two 6oz salmon filets
• ½ tablespoon olive oil
• Salt and pepper
• 2 tablespoons salted butter, room temperature (or ghee for paleo)
• ¼ teaspoon dried dill
• 1 garlic clove, grated or finely minced
• zest of half a lemon

Directions

• Preheat a medium size skillet over medium high heat. Salt and pepper the salmon filets.
• Dill Butter: Combine the butter, dill, garlic and lemon zest in a small bowl. Stir to combine. Set aside.
• Pan Seared Salmon: In the preheated skillet, add the olive oil and cook the salmon (skin side up if it has skin) for 4-5 minutes on the first side, then flip it and cook another 4-5 minutes. The cook time will depend on the size and thickness of your salmon. You want the inside of the salmon to start to turn opaque and reach 135 degrees.
• After the salmon is cooked, remove from heat and top with 1 tablespoon of the dill butter. Serve immediately. Leftovers will keep refrigerated in an airtight container for 5 days.

Nutrition