Ingredients:
1 lb. skinless salmon fillet, cut into 4 portions
1 lemon
1 Tablespoon parsley or bias-sliced chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons coconut oil, softened
Lemon peel and fresh herbs (optional)
Directions:
Preheat oven to 350 degrees Fahrenheit. Rinse fish and pat dry. Shred 1 teaspoon of peel from lemon, set aside. In a small bowl, combine lemon peel, snipped herbs, salt, pepper, and coconut oil. Stir to combine. Spread evenly on the salmon. Heat a 12-inch non-stick oven-proof skillet over high heat. Add salmon, oil side down. Cook 3 minutes or until golden brown. Turn salmon and pour lemon juice over. Place pan in oven and cook 3 to 7 minutes or until salmon flakes easily with fork. Transfer to serving plates and drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.
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