Season the salmon fillets with oregano, onion powder, salt and pepper to taste.
In a small bowl, whisk the broth and cornstarch well until no visible lumps remain.
Heat the oil in a large non-stick skillet over medium heat.
Add the salmon and fry until golden and cooked through. Don't overcook! Set aside on a plate 2-3 minutes on each side.
To the same preheated pan add the garlic and cook for up to 1 minute. Add the stock, lemon juice and capers; cook over medium heat, stirring constantly until sauce starts to thicken. Add in the almond milk and whisk well to get a nice creamy sauce.
Return the salmon into the pan and continue to cook for a couple of minutes, just until heated through.
Garnish with lemon slices and minced parsley and enjoy!
Salmon: Use very fresh salmon and filets that are close in size so that they cook evenly.
Lemons: Fresh-squeezed juice will give you the best fresh flavor.
Capers: If you don't like capers, feel free to leave them out.
Almond milk: Feel free to substitute with cashew milk or coconut milk, although they may change the flavor slightly.
Don't move the salmon much: When searing the filets, move them as little as possible so that they form a nice golden crust.
Don’t overcook it. The cooking time depends on the thickness of the filets. Check the doneness with a fork. Salmon is done when it is opaque and easily flakes.
Storage: Store in an air-tight container in the fridge for up to 3 days.
Freezing: Allow salmon to cool completely, then store in an air-tight container or wrap in tinfoil. Freeze for up to three months. When ready, thaw overnight in the fridge, then reheat until warmed through.