Salmon with Lemon Dijon Basil Sauce

I read with interest this recent recipe idea of Anna's. It looked so good, a quick and easy dish to prepare, that I thought it worth sharing. Here is what she says.

"This brightly colored salmon dish is always a crowd pleaser. It’s an easy go-to salmon recipe in my house that you can whip up in less than 25 minutes if you are into speed cooking, and who isn’t. If you use wild-caught sockeye salmon, the cooking time generally takes a shorter time, so make sure you check the salmon after 15 minutes of cooking. The darker pink color is deceiving, and it has a tendency to stay dark pink even when cooked all the way through.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins

Serves: 4-6

Ingredients:
1-2 pounds of wild caught salmon filets
Salt and pepper
¼ cup olive oil plus more for oiling the salmon skin
¼ cup lemon juice
1 teaspoon minced lemon zest
2 tablespoons Dijon mustard
7-8 basil leaves, chopped
1 clove minced garlic

Instructions:
Light grill or preheat oven to 400 degrees.
Clean side of salmon, making sure any stray scales or pin bones are removed. Oil the skin, and lay on foil lined baking sheet, pink side up. Season lightly with salt and pepper.
In a food processor (or Vitamix), pulse olive oil, lemon juice, zest, mustard, basil leaves and garlic. Pour evenly over salmon so it’s coated thickly.
Grill, skin side down, about 15 minutes, until desired done-ness. Or bake in oven at 400 degrees for about 15 minutes until desired done-ness."

I think I would serve my salmon with some fine green beans, or how about a crispy salad with some mixed green lettuce leaves and crunchy radishes, or how about this easy idea ?

So many good food choices - I just love living the LCHF lifestyle.

All the best Jan