Description
This baked Whole30 salmon recipe is covered with a delicious lemon, garlic and herb crust that helps seal in the juices. This fish is light and flaky and it only takes 10 minutes to bake. Seriously! Only 10 minutes! I love how it gets a light crust on the outside but stays nice and moist on the inside. I feel like I work at a fancy restaurant when I make this.
Ingredients
- 3 ounces, fluid Ghee
- 1 teaspoon Real Salt
- 1 whole Lemon, Juiced And Zested
- 1 Tablespoon Fresh Parsley, Chopped
- 1 teaspoon Fresh Dill, Chopped
- 1 clove Garlic, Minced
- 1 dash White Pepper
- 4 pieces (4 1/2 Oz. Size) Wild Salmon Fillets
Preparation
Preheat oven to 400ºF.
Place all ingredients except for salmon in a small bowl and melt in the microwave for 30–45 seconds.
Stir until combined.
Place salmon fillets on a parchment-lined baking sheet. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet.
Bake on the top or second to top rack for 10–12 minutes, or until salmon is cooked through and flakes easily with a fork.
Alternatively, fish can be broiled on medium/high on the second to top rack for 8–10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.
