Salmon with Lemon Cream Sauce
This dish offers a mouthwatering combination of tender salmon and a rich, zesty cream sauce that leaves your taste buds dancing. Perfect for family dinners or elegant gatherings.
Ingredients
Main Ingredients
- 4 fillets salmon fillets (about 6 ounces each) Fresh salmon is ideal, but frozen can be used if thawed properly.
- Salt and pepper To taste.
- 2 tablespoons olive oil Can be replaced with butter for added richness.
For the Sauce
- 1 cup heavy cream Can be substituted with half-and-half or coconut cream for a lighter or dairy-free option.
- 1 tablespoon lemon zest Enhances the citrus flavor in the sauce.
- 2 tablespoons lemon juice Freshly squeezed for the best taste.
- 2 cloves garlic, minced Adds depth of flavor to the sauce.
- Fresh parsley, for garnish Optional, for presentation.
Instructions
Season the Salmon
- Season both sides of the salmon fillets with salt and pepper. Let sit for about 15 minutes to absorb the flavors.
Heat the Olive Oil
- In a large skillet, heat the olive oil over medium heat until it shimmers.
Cook the Salmon
- Add the salmon fillets skin-side down and cook for about 5-6 minutes. Flip carefully and cook another 3-4 minutes until cooked through.
Remove the Salmon
- Once cooked, transfer the salmon to a plate and keep warm, covering it with foil.
Make the Lemon Cream Sauce
- In the same skillet, add minced garlic and sauté for 1 minute. Stir in the heavy cream, lemon zest, and lemon juice, cooking until slightly thickened (around 3-4 minutes).
Recombine and Serve
- Return the salmon to the skillet, spooning the sauce over it. Serve hot, garnished with fresh parsley.
Notes
Serve with steamed asparagus, garlic mashed potatoes, or a light salad. Store in an airtight container in the refrigerator for up to 2 days or freeze tightly for up to 1 month.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 6gProtein: 35gFat: 36gSaturated Fat: 22gSodium: 220mg
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