Incorporating more fish in your diet during the summer is an easy way to keep your body feeling satisfied without feeling weighed down or tired. In this recipe you will be making a simple herb and garlic rub, and a lemon-butter sauce that's made from white wine, lemon juice and melted grass-fed butter. Right before baking the salmon feel free to generously drizzle the homemade lemon butter sauce over the entire fillet! —The Avant-Garden
fresh thyme, chopped (remove steams)
lemon juice (1-2 lemons, freshly squeezed)
white wine (recommend Chardonnay)
grass-fed butter, melted
In This Recipe
Preparing Your Herb And Garlic Blend:
In a small bowl, combine the sea salt, fresh chopped thyme, ground turmeric and minced garlic, stir to mix well. Rub your herb and garlic blend over the fillet, pressing your mixture into the fleshy side of the fish.
Preparing Your Edged Baking Sheet:
Take a sheet of parchment paper and cut it down to the size of the baking sheet. Transfer your salmon on top.
Preparing Your White Wine Lemon Butter Sauce:
In a large bowl, pour in the white wine and lemon juice. In a small saucepan over low heat, melt your grass-fed butter. Stir constantly, for 2 to 3 minutes; remove the saucepan as soon as the butter has melted. Slowly combine the melted butter with the white wine and lemon juice. Whisk your wet ingredients together, until their consistency slightly thicken. Once you are done, generously drizzle over the entire fillet, making sure to evenly coat the entire surface.
Preparing Your Baked Wild-caught Salmon:
Make sure your oven has had enough time to preheat. Now you are ready to bake your salmon! Set the timer for 12-15 minutes or until meat begins to firm. Do not hesitate to keep your fillets in a little longer if you see fit. If I think the salmon needs to cook a little longer, I usually turn the oven off and let the fillets sit in the oven for an extra 2-3 minutes. Once your salmon is cooked to your liking, remove from oven and serve over a bed of fresh greens and enjoy!