Description
A simple yet delicious baked salmon recipe paired with a rich lemon butter cream sauce, perfect for a weeknight dinner.
Ingredients
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- 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
- Preheat your oven to 425°F (220°C).
- Mix together the lemon juice, olive oil, minced garlic, and Dijon mustard in a bowl.
- Coat the salmon fillets in the marinade and season them with black pepper and salt to taste.
- Place the marinated salmon in a skillet or baking dish and bake for about 10-15 minutes.
- Meanwhile, melt the unsalted butter in a saucepan over low-medium heat.
- Add the minced garlic and cook until fragrant.
- Stir in the heavy cream, bringing it to a gentle boil until it thickens slightly. If desired, add more lemon juice to taste.
- Once the salmon is cooked, pour the creamy sauce over the fillets and let them rest for 5-10 minutes before serving.
Notes
For extra flavor, consider marinating the salmon overnight. Serve with steamed vegetables or a crisp salad.