Pan Seared Salmon with Lemon Garlic Cream Sauce

Ingredients

FOR THE SALMON

  • 2 tablespoons olive oil
  • 6 (4-ounces each) skin-on salmon fillets, room temperature
  • salt and fresh ground black pepper, to taste

FOR THE LEMON GARLIC CREAM SAUCE

  • 1 tablespoon butter
  • 1 cup fat free half & half (you can also use low fat evaporated milk)
  • 1/2 tablespoon all purpose flour
  • 1/3 cup grated Parmesan cheese
  • zest and juice from 1 whole lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried dill
  • 3/4 teaspoon dried thyme
  • salt and fresh ground pepper to taste
  • lemon slices for garnish
  • fresh chopped parsley for garnish
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Instructions

FOR THE SALMON

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.
  3. Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.
  4. Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.
  5. Repeat with the rest of the fillets and set all aside.

FOR THE LEMON GARLIC CREAM SAUCE

  1. In the meantime, combine half & half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
  2. Add butter to skillet and melt over medium heat.
  3. Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.
  4. Place previously prepared salmon fillets back in the skillet.
  5. Cook for 2 to 3 minutes, or until salmon is heated through.
  6. Remove skillet from heat.
  7. Spoon sauce over salmon.
  8. Garnish with lemon slices and parsley.
  9. Serve.


Recipe source: diethood