Ingredients:
– 4 salmon fillets (about 6 oz each)
– 2 tbsp olive oil
– Salt and black pepper to taste
– 2 tbsp butter
– 3 garlic cloves, minced
– 1/2 cup chicken broth
– 1 cup heavy cream
– 1 tsp Dijon mustard
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh dill, chopped (optional)
Directions:
1. Season the salmon fillets with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
5. Stir in heavy cream, Dijon mustard, lemon juice, and lemon zest. Simmer for 3-4 minutes until slightly thickened.
6. Return the salmon fillets to the skillet, spoon the sauce over them, and cook for 2 minutes to warm through.
7. Garnish with fresh parsley and dill, if using. Serve immediately with steamed vegetables, rice, or mashed potatoes.
Prep time: 10 mins, Cooking time: 20 mins, Servings: 4, Kcal: 480 per serving
