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Salmon with Lemon Dijon Basil Sauce

Serves: 4-6
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 1-2 pounds of wild caught salmon filets
  • Salt and pepper
  • 1/4 cup olive oil plus more for oiling the salmon skin
  • 1/4 cup lemon juice
  • 1 teaspoon minced lemon zest
  • 2 tablespoons Dijon mustard
  • 7-8 basil leaves, chopped
  • 1 clove minced garlic


  • 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 doneness. Or bake in oven at 400 degrees for about 15 minutes until desired doneness.
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