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Salmon With Lemon Cream Sauce

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Tender salmon fillets cooked to perfection and topped with a bright, creamy lemon sauce that is both fresh and indulgent.

Ingredients

  • 2–4 salmon fillets
  • Salt and pepper, to taste
  • 2 tbsp olive oil or butter
  • 2 garlic cloves, minced
  • 1/2 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Fresh parsley, chopped (optional)

Instructions

  1. Season salmon fillets with salt and pepper on both sides.
  2. Heat olive oil or butter in a skillet over medium-high heat and cook salmon skin-side down for 4-5 minutes until crisp.
  3. Flip salmon and cook for another 3-4 minutes until just cooked through.
  4. Remove salmon from pan and set aside to rest.
  5. In the same skillet, add minced garlic and sauté briefly until fragrant.
  6. Pour in heavy cream, stirring constantly.
  7. Add lemon juice and lemon zest, letting the sauce simmer and thicken for a few minutes.
  8. Return salmon to the pan, spoon the lemon cream sauce over it, and garnish with fresh parsley before serving.

Notes

  • For a briny kick, add capers to the sauce.
  • Substitute half-and-half for heavy cream for a lighter sauce.
  • Use dill instead of parsley for a different herb flavor.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in a skillet over low heat to maintain moisture and sauce texture.

Nutrition

Find it online: https://deliciousyum.com/salmon-with-lemon-cream-sauce/