| Prep Time | 15 mins |
| Servings |
people
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Ingredients
- 4 fillets wild caught salmon
- 1 T ghee
- salt and pepper to taste
- ¼ C butter (half a stick)
- 1 ½ lemons, juiced
- ¼ tsp lemon zest
- ⅓ C white wine
- 1 tsp fresh lavender finely chopped
- 1 tsp fresh thyme finely chopped
- 3 C fresh arugula
Ingredients
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Instructions
- Heat large skillet on medium-high. Add ghee.
- When the melted ghee is shimmering, you will know that it is ready for the salmon.
- Salt and pepper the skin side of the filet and put the SKIN side down FIRST.
- You will sear the salmon on this side for 5 minutes before flipping.
- While the salmon is cooking on the skin side, salt and pepper the flesh side.
- After 5 minutes have passed, flip salmon over to the flesh side and cook for only 1 minute.
- Remove salmon and cover with foil to rest.
- Meanwhile, in the same skillet, add butter and allow to melt.
- Once melted, add lemon juice and simmer for 1 minute.
- Add wine or stock and fresh herbs. Simmer until liquid has thickened…about 1 to 2 minutes.
- Arrange Salmon over a bed of arugula. Drizzle with pan sauce and ENJOY!!!!