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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 502 kcal per serving

Ingredients

4 - sockeye salmon fillets
Olive oil
½ tsp - kosher salt
¼ tsp - black pepper
3 tablespoons - ghee
2 cups - shiitake mushrooms
1 - shallot
2 cloves - garlic
¼ cup - vegetable stock
1 cup - full-fat canned coconut milk
½ tsp - dried oregano
½ tsp - kosher salt
¼ tsp - black pepper
2 tablespoons - fresh parsley

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place salmon fillets on parchment paper and brush tops with olive oil. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Bake salmon for 14 to 16 minutes, or until fish is cooked to 145 degrees in center of the 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 vegetable stock into the skillet and stir mushrooms until liquid is absorbed.
Reduce heat to medium and stir in 1 cup full-fat coconut milk and 2 tablespoons fresh parsley, chopped. Continue stirring, as sauce thickens.
Plate salmon with sides of your choice. Spoon sauce onto fish and serve.

Nutrition