Description
A simple and elegant baked salmon dish drizzled with a rich lemon butter cream sauce, perfect for weeknight meals or special occasions.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoons of olive oil
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1/4 cup of fresh lemon juice
- Zest of 1 lemon
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 2 tablespoons of chopped fresh parsley or dill
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line a sheet pan with parchment paper.
- Pat the salmon fillets dry with a paper towel and place them in the prepared baking dish.
- Drizzle the fillets with olive oil and season with salt, pepper, and half of the minced garlic.
- Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, melt the butter in a small saucepan over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant.
- Stir in the lemon juice and zest.
- Reduce the heat to low and whisk in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.
- 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
Consider using wild-caught salmon for better flavor. Adjust seasoning according to taste and try different herbs for variations.