This salmon with lemon garlic cream sauce is the perfect weeknight meal that is quick, healthy, and full of flavor!
I love salmon. I love lemon. I love a good cream sauce. And I think garlic belongs in pretty much every savory dish. So, this salmon dish was pretty much created specifically for me. And, you know, a zillion other people with amazing taste. Like you!
I just watched the end of Something’s Gotta Give, and now I’m watching As Good As It Gets. Each of these movies has some of my favorite actors/actresses in them, Jack Nicholson being in both, and I think I could watch either one of them a zillion times and never get tired of them.
There are several movies and tv shows that I feel this way about. And then there are those that once I’ve watched them, I never need to see again, even if I liked them. I feel the same way about a lot of food. Many things I can eat over and over again, never tiring of it. Other things…are one and done.
This salmon is definitely not a one and done meal. I could probably have it once a week and not get tired of it.
I am so fortunate that Nat loves fish – salmon in particular – and lemony things, just like her mama. This entire meal is one that she will gobble up every part of, often even asking for seconds. It really makes this mama happy when I cook something and she loves it so much. Toddlers are a tough crowd as it is, and mine would much rather endlessly snack that actually eat a meal, many nights.
I know, logically, that this is a normal thing that toddlers go through, but as hard as I work to plan meals that I “know” she will also like, it’s kind of a downer some nights when she barely eats a bite, and just wants snacks.
But it is a super rare occurence for her to turn down salmon, and this was no exception. Salmon with lemon garlic cream sauce. Yep. My girl was alll over that. Throw in some asparagus and garlic parmesan orzo and, let’s just say the amount of leftovers from this dinner were minimal.
Salmon with Lemon Garlic Cream Sauce
Ingredients
For the Salmon:
- 2 Tbsp olive oil
- 4 5 oz salmon fillets (skin-on)
- 1/2 tsp salt
- 1/4 tsp pepper
For the Lemon Garlic Cream Sauce:
- 1 cup half & half
- 1/2 Tbsp flour
- 1/3 cup grated Parmesan cheese
- zest and juice from 1 whole lemon
- 3 cloves garlic, minced
- 1 tsp dried dill
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 pepper
- 1 Tbsp butter
- lemon slices and fresh chopped parsley, for garnish (optional)
Instructions
For the Salmon:
- Heat olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down. Cook for 3-4 minutes, without moving, then gently flip over and cook an additional 3-4 minutes, until nicely seared and almost cooked through.
- Gently remove the skin, using tongs, and discard. Flip once more, back to the side the skin was on and cook for 2 minutes, allowing to sear this side as well. Remove from skillet and set aside.
For the Lemon Garlic Cream Sauce:
- While the salmon is cooking, combine the half & half through the pepper in a mixing bowl; whisk until thoroughly incorporated.
- Using the same skillet as you cooked the salmon, add butter to skillet and melt over medium heat.
- Pour in the sauce and bring to a boil, then lower heat to a simmer. Add the salmon to the skillet and warm through. Remove skillet from heat and spoon the sauce over the salmon.
- Served garnished with lemon slices and parsley.
Nutrition
Source: Diethood
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