Salmon with Dill Sauce and Green Beans Almondine

We lightened up the traditional dill sauce in this Salmon and Dill Sauce recipe and added the twist of the green beans almondine to bring new life to this rather stuffy recipe that we think you will love!

Salmon with Dill Sauce

Ingredients

6 (6 oz) salmon fillets, skin-on, bones removed

1 tablespoon light olive oil

sea salt & pepper

Dill Sauce

2 tablespoons bacon grease or ghee

5 cloves garlic, minced

1/2 cup chicken bone broth

3 tablespoons full-fat coconut milk 

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

1/4 cup chopped fresh dill

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

Green Beans Almondine

1 pound fresh green beans

1 ½ ounces slivered almonds

2 tablespoons butter

2 cloves garlic, minced, or more to taste

salt and ground black pepper to taste

Instructions for green beans

Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.

Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

Instructions for salmon

Preheat oven to 400 F and line a rimmed baking sheet with parchment paper.

Rub the salmon fillets with 1 tablespoon of melted bacon grease. Use more or less as you see fit. Season with salt and pepper. Place fillets skin side down on the baking sheet with parchment paper. Set aside.

Make your sauce! Melt 1 tablespoon bacon grease in a small sauce pan over medium-high heat. Saute the minced garlic for about 1 minute.

Pour in the chicken broth and bring to a boil. Simmer for about 5 minutes.

Now you’re ready to place the salmon in the oven. Roast for about 7-10 minutes depending on the thickness of your fillets. The fillets should flake slightly in the center when done.

Back to your sauce: whisk in the remaining sauce ingredients, 1 tablespoon bacon grease, coconut milk, Dijon mustard, lemon juice, dill, salt, and pepper. Simmer on low until fish is ready.

Serve hot with sauce spooned over the top.