Description
A delightful baked salmon dish topped with a rich lemon butter cream sauce, perfect for any occasion.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 tbsp chopped fresh parsley or dill for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
- Prepare the salmon by patting the fillets dry. Place them in the prepared baking dish, drizzle with olive oil, and season with salt, pepper, and half of the minced garlic.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it’s fully cooked and flakes easily with a fork.
- Make the lemon butter cream sauce while the salmon bakes. Melt butter in a small saucepan over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant. Stir in the lemon juice and zest.
- Reduce the heat to low, then whisk in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly.
- Once the salmon is done, remove it from the oven and spoon the lemon butter cream sauce over each fillet. Garnish with fresh parsley or dill and serve immediately.
Notes
For a smokier flavor, consider seasoning with smoked paprika or a splash of soy sauce.