Treat yourself to tender, flaky salmon topped with a rich and zesty lemon cream sauce. This restaurant-quality dish is surprisingly easy to make and perfect for weeknight dinners or special occasions.
Ingredients
- 4 salmon fillets (6 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken or fish broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Salmon:
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the salmon, skin-side down first, for 4–5 minutes per side or until golden brown and cooked to your liking. Remove from skillet and set aside.
- Make the Lemon Cream Sauce:
- Reduce the heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the heavy cream, broth, lemon juice, and lemon zest. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
- Combine and Serve:
- Return the salmon fillets to the skillet, spooning the sauce over them. Cook for 2 minutes to warm through.
- Garnish with chopped parsley, if desired, and serve immediately.
Notes
- Pair with roasted vegetables, rice, or a fresh green salad for a complete meal.
- For a lighter version, substitute half-and-half for the heavy cream.
- Add capers or a pinch of red pepper flakes for an extra burst of flavor.
Nutrition Information (per serving, based on 4 servings)
- Calories: 430
- Carbohydrates: 3g
- Protein: 35g
- Fat: 30g
- Saturated Fat: 14g
- Sodium: 250mg
Leave a Reply