Description
A delicate and flavorful baked salmon served with a zesty lemon butter cream sauce, perfect for a healthy yet gourmet meal.
Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- 5 skinless salmon fillets (about 5 oz. each)
- 1/2 teaspoon ground black pepper
- Salt (to taste)
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic cloves
- 1/2 cup heavy cream
- 1-2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Instructions
- Begin by combining the lemon juice, olive oil, minced garlic, and Dijon mustard in a bowl.
- Take your salmon fillets and coat them with the marinade, ensuring that every piece is well seasoned with ground black pepper and salt.
- Place the marinated fillets in a skillet or baking dish.
- Bake for approximately 10-15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Meanwhile, prepare the cream sauce by melting the unsalted butter in a saucepan over low-medium heat.
- Add in the additional minced garlic until fragrant.
- Gradually stir in the heavy cream, bringing it to a gentle boil.
- Allow it to thicken slightly before pouring it over the cooked salmon fillets.
- Let everything rest for 5-10 minutes to meld the flavors.
Notes
For an elevated presentation, garnish with finely chopped parsley and serve with lemon slices.