Baked Salmon with Lemon and Dill Sauce

This Baked Salmon with Lemon and Dill Sauce is perfect for special occasions and celebrations! The final result looks a little bit gourmet and fancy, but no one will know that you whipped up this delicious dish in less than 20 minutes! And the sauce, with only 4 ingredients, packs a whole lot of flavor.

This Baked Salmon with Lemon and Dill sauce is an exclusive recipe from my cookbook “Simple French Paleo”. Did you know that all the recipes in this cookbook are compliant with the strict elimination phase of the Autoimmune Protocol? My love for French cuisine shines through in every recipe, but I made sure to keep them as simple as possible so even beginner cooks will feel comfortable cooking out of Simple French Paleo.

I wrote this cookbook with one goal in mind: to show you that enjoying the pleasures of life is possible even if you are struggling with an autoimmune disease or chronic illness! Here are a few examples of the beautiful and inspiring AIP-compliant recipes you can find inside Simple French Paleo!

Rediscover the joy of food with this beautifully crafted cookbook,

deeply rooted in French tradition and family cooking!

Such a beautiful gift for yourself or someone you love following the Autoimmune Protocol!

Get your copy here >>>

Kitchen note: this recipe calls for coconut cream. Coconut cream can be scooped off the top of a can of full-fat coconut milk, which has been refrigerated for at least 24 hours (the cream separates from the water at cold temperatures). Check out this post to select the best brand of coconut milk for the Autoimmune Protocol!

Baked Salmon with Lemon and Dill Sauce

 

Print

Prep time

15 mins

Cook time

18 mins

Total time

33 mins

 

This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).

Author: Sophie Van Tiggelen

Cuisine: Paleo Autoimmune Protocol

Serves: 2-3

Ingredients

• 1 teaspoon extra virgin olive oil + extra for greasing the dish
• 1 pound fresh salmon fillet
• 1/4 teaspoon fine sea salt + extra for the sauce
• 1 cup coconut cream*
• 2 tablespoons minced fresh dill + extra for garnish
• 2 teaspoons lemon juice
• 1 tablespoon arrowroot flour
• 1 lemon, sliced

Instructions

1. Preheat the oven to 350°F and place the rack in the middle. Grease a baking dish with olive oil.
2. Place the salmon in the dish, skin side down, rub with olive oil and season with salt. Bake in the oven for 15 to 18 minutes. Cooking time may vary according to the thickness of the fillet; the fish is done when the flesh just starts to flake when tested with a fork.
3. In a saucepan, heat up the coconut cream over medium heat for a couple of minutes. Add the dill, a pinch of salt, and lemon juice. stir well.
4. In a small dish, measure 1/4 cup of the coconut mixture from the saucepan. Add the arrowroot flour and stir well, making sure the flour is completely dissolved. Set aside.
5. Turn up the heat to medium-high and bring the coconut mixture to a low boil. Add the arrowroot mixture and whisk until the sauce thickens, about 20 seconds. Check the seasoning and adjust salt to taste.
6. To serve, pour the lemon-dill sauce over the hot fish and garnish with fresh dill and lemon slices.

Notes

* coconut cream can be scooped off the top of a can of full-fat coconut milk, which has been refrigerated for at least 24 hours (the cream separates from the water at cold temperatures).

3.5.3251