Herb-Crusted Grilled Salmon with Lemon Caper Sauce

Preheat your grill to medium-high heat (about 400°F). If using an oven, preheat to 400°F.

Pat 36 oz of salmon fillets dry with paper towels and place on a baking sheet lined with parchment paper.

In a food processor, combine 1/2 cup fresh parsley, 1/4 cup fresh dill, 2 tablespoons fresh thyme leaves, 4 cloves of garlic, 2 tablespoons lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped and well combined.

Brush the salmon fillets with 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Press the herb mixture evenly onto the top of each salmon fillet, creating a crust.

For grilling: Place the salmon skin-side down on the grill and close the lid. Cook for 10-12 minutes until the salmon is cooked through but still moist (internal temperature of 145°F).

For oven baking: Bake the salmon for 12-15 minutes until cooked through but still moist (internal temperature of 145°F).

While the salmon is cooking, prepare the lemon caper sauce. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Add 3 tablespoons capers and cook for 1 minute until fragrant.

Add 1/4 cup lemon juice and 1/2 cup gluten-free chicken broth to the pan. Bring to a simmer and cook for 3-4 minutes to reduce slightly.

Whisk in 1 tablespoon Dijon mustard and 1/4 cup coconut cream. Simmer for 2 minutes.

In a small bowl, mix 1 teaspoon arrowroot starch with 1 tablespoon water to create a slurry. Slowly whisk this into the sauce and simmer for 1-2 minutes until the sauce thickens slightly.

Steam 18 asparagus spears until tender-crisp, about 3-4 minutes.

Halve 1 cup of cherry tomatoes and toss with the remaining 1 tablespoon of olive oil.

Serve each salmon fillet with the lemon caper sauce drizzled over the top, accompanied by steamed asparagus and cherry tomatoes.