- 4 6oz salmon fillets
- 1 tablespoon coconut oil
- 1 tablespoon butter
- 1 cup dry white wine
- 2 tablespoons capers, drained
- 2 tablespoons butter, cold
- 2 tablespoons
- 1 tablespoon fresh parsley, minced
- 1 pinch sea salt and pepper
- 4 fresh lemon slices, thin
- Preheat oven to 450 degrees F.
- In a large ovenproof skillet heat coconut oil over medium heat, soaking up any extra with a paper towel. When a drop of water dances on the surface of the pan you are ready to place the salmon in the pan, presentation side down, skin side up. Sear salmon until nicely browned then flip so skin is down and place in pre-heated oven for 5 minutes.
- In medium skillet, melt 1 tablespoon butter over medium high heat. Add garlic and sauté until fragrant. Add white wine and raise heat to high. When wine has reduced to ¼ its original volume, add capers. Reduce heat to low.
- Enrich sauce by adding cold butter one tablespoon at a time, allowing each piece to melt completely before adding the next. When butter has been added, add lemon juice, parsley and salt and pepper to taste.
- Serve sauce over hot fish garnished with lemon wedge.
Salmon is one of the few foods that is incredibly rich in anti-inflammatory omega-3 fatty acids which is a game changer for anyone who suffers from joint pain or heart problems. Salmon is also loaded with vitamin D, vitamin B-12, antioxidants and a whole boatload of other nutrients. This fish truly is just chock full of goodness! As always, we strongly recommend purchasing wild caught salmon, as the farmed raised variety not only has much less nutrition density, but is also typically treated with chemicals and other unwanted substances.