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Preheat your oven to 400° F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray.
In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.
Pour the ghee mixture over the salmon to evenly coat, rubbing the ghee on the skin underneath too to coat (it will crisp up a little this way). Sprinkle the lemon juice over the top of the salmon.
Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-20 minutes or until just cooked through (exact cook time with depend on thickness*)
Unwrap the salmon so the top is completely exposed and switch the oven to “broil”. Place the unwrapped salmon under the broiler for about 3-4 minutes, watching it to prevent burning, until the top is browned to preference.
Remove from the oven, sprinkle with minced parsley and serve immediately. Enjoy! Store leftovers in a sealed container in the refrigerator for up to 3-4 days.