Creamy Lemon Salmon

Name: Creamy Lemon Salmon
Yield: 4 servings
Ingredients: 1 Salmon Fillets; 45 ML Chicken Stock; 30 ML Heavy Cream; 15 G Unsalted Butter; 0.25 Lemon; 0.5 small Shallots; 0.5 clove Garlic; 0.25 TSP Dijon Mustard; 0.125 TBSP Olive Oil; 0.125 TSP Pepper (Black); 0.09375 TSP Salt; 0.25 TBSP Parsley

This creamy lemon salmon pairs golden, seared fillets with a silky, tangy sauce brightened by fresh lemon and Dijon. It’s a simple yet elegant skillet dinner finished with butter, shallots and parsley for a restaurant-worthy result at home.

This creamy lemon salmon pairs golden, seared fillets with a silky, tangy sauce brightened by fresh lemon and Dijon. It’s a simple yet elegant skillet... Show more

3.0

•⏳40min•👨‍🍳Medium

healthy

nutritious

gluten free

high protein

low carb

keto

low sugar

Method

Pat the salmon dry with paper towels then season both sides with salt and pepper.

Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few mins on each side, or until they build up a golden crust and are just about cooked through the centre. Remove them from the pan and lower the heat to medium.

Melt in the butter then fry the shallots for a couple of mins, or until they just about start to take on colour. Add in the garlic & lemon zest and fry for another 30 seconds (careful the garlic doesn't burn).

Pour in the chicken stock then stir in the cream. Stir in the Dijon mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you'd prefer.

Give it all a good stir and simmer until the sauce thickens, around 5 mins. Season to taste, then add the salmon back in (alongside any resting juices) and baste in the sauce.

Serve with fresh parsley then tuck in and enjoy!