Yields 4 servings

  • 4, 5 oz. wild-caught salmon fillets
  • 8 tbsp. Kerrygold butter
  • 1 tbsp. olive oil
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 tsp. minced garlic
  • .25 oz. fresh dill (or 1 tsp. dried dill)
  • 2 tsp. corn starch
  • Himalayan sea salt and pepper to taste

Heat butter and olive oil in a skillet over medium-high heat until bubbling. Add lemon juice, garlic, and dill and bring to a boil. Add corn starch and whisk until sauce thickens. Place salmon fillets in skillet and cook for about 3 minutes on each side, until fish flakes apart. Serve with fresh lemon juice and lemon slice for garnish.

Nutritional Information:

Total Calories 445, Total Fat 34g, Carbohydrates 2g, Sugars 0g, Dietary Fiber 0g, Protein 31g, Sodium 204mg, excellent source of phosphorous, vitamin B6, vitamin B12, vitamin D, and niacin