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Preheat olive oil in non-stick skillet over medium-high heat.
Season both sides of the salmon filets with salt and pepper. Dredge with cassava flour and cook in the hot oil, skin side-down at first, until golden brown, 3 to 4 minutes. Flip and cook until golden brown or to your desired doneness, 3 to 4 minutes. Transfer salmon to a serving platter and set aside.
Lower the heat to medium-low and add almonds. Cook, stirring, until the almonds are golden, about 2 minutes. Add the garlic and cook 60 seconds.
Add the chicken stock and cook until reduced by ¼ in volume. Add lemon juice and capers and stir through. Add butter or ghee and stir until emulsified. Add dill and stir through. Taste the sauce for seasoning and adjust with salt and pepper as desired.
Spoon the almond caper sauce over the salmon filets, garnish with remaining fresh dill and serve immediately.