Description
Done in less than 30 minutes, this zesty, gluten free salmon recipe is all cooked up in just one skillet!
Ingredients
Units
Scale
- 16 ounces skin on salmon filet, cut into 2 evenly sized pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 garlic clove, minced
- 1 tablespoon white wine or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh dill, roughly chopped
- 6-8 lemon slices
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 400˚F. Pat salmon dry with a paper towel. Brush skinless sides with 1 tablespoon of ht olive oil. Again on the skinless side, evenly season with salt, pepper and paprika.
- In a large, oven safe skillet, heat remaining tablespoon of olive oil over medium high heat. Cook for 30 seconds to one minute, until garlic is fragrant.
- Pour white wine into skillet and scrape up any browned bits on the bottom.
- Add half of the dill and the unsalted butter to the pan. Cook until butter is melted, about 30 seconds to 1 minute.
- Add salmon to the pan skin side down. Cook for 1 minute, spooning the pan sauce over the top of the salmon.
- Remove skillet from heat. Top salmon filets with lemon slices and place in the preheated oven. Cook for 10-15 minutes, until the salmon is easily flaked with a fork (reaches an internal temperature of 145˚F.)
- Remove skillet from oven. Garnish with remaining dill as desired and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
