Salmon with Creamy Mushroom-Herb Sauce

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Place salmon fillets on parchment paper and brush tops with olive oil. Season liberally with salt and pepper.

Bake salmon in preheated oven for 12 to 14 minutes, or until fish is cooked to 145 degrees in center of thickest part.

While salmon is cooking, heat 3 tablespoons ghee in a medium skillet over high heat. Once heated, add minced shallot and garlic cloves. Stir, cooking for about 1 minute.

Add sliced shiitake mushrooms, ½ teaspoon dried oregano, ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. Reduce heat to medium-high and cook mushrooms for about 7 to 10 minutes.

Carefully pour ¼ cup water into the skillet and stir mushrooms until liquid is absorbed.

Reduce heat to medium and stir in 1 cup coconut milk and 2 tablespoons fresh parsley, chopped. Continue stirring, as sauce thickens.

Plate salmon with sides of your choice and spoon sauce onto fish.