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Salmon with Creamy Mushroom-Herb Sauce
Oven roasted salmon is topped with a cream shiitake mushroom sauce for this easy, low-carb main dish. Serve it with a side of roasted green beans or your favorite veggies for a high-protein dinner.
Ingredients
Instructions
- Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Step 2
Place salmon fillets on parchment paper and brush tops with olive oil. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Step 3
Bake salmon for 14 to 16 minutes, or until fish is cooked to 145 degrees in center of the thickest part.
For the mushroom sauce
- Step 4
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.
- Step 5
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.
- Step 6
Carefully pour ¼ cup vegetable stock into the skillet and stir mushrooms until liquid is absorbed.
- Step 7
Reduce heat to medium and stir in 1 cup full-fat coconut milk and 2 tablespoons fresh parsley, chopped. Continue stirring, as sauce thickens.
- Step 8
Plate salmon with sides of your choice. Spoon sauce onto fish and serve.
Per serving
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