Baked Salmon with Lemon and Dill Sauce
 
Prep time
Cook time
Total time
 
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author:
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).
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/baked-salmon-lemon-dill-sauce/