FISH WITH LEMON CREAM SAUCE | Sauce Is So Good!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Divide the salmon fillet into four portions, totaling a little over one and a half pounds.

Season both sides of the salmon fillets with salt and pepper, pressing down gently with your hand to adhere the seasoning.

Heat a pan over medium-high heat and add extra virgin olive oil.

Sear the salmon fillets skin side up for about four minutes per side, adjusting based on thickness.

Flip the salmon fillets and sear for another four minutes until cooked through.

Remove the salmon from the pan and set aside, wiping the pan clean.

Melt one tablespoon of butter in the pan over medium heat.

Add four minced garlic cloves to the melted butter and cook for about 30 seconds.

Pour in half a cup of chicken broth, one cup of heavy cream, and two to three tablespoons of lemon juice, starting with two tablespoons and adjusting to taste.

Season the sauce with salt and pepper, bring it to a boil, and let it cook over medium heat for about three to four minutes until slightly thickened.

Spoon the sauce over the cooked salmon and remove from heat.

Garnish with lemon wedges and serve with suggestions like rice, mashed potatoes, or pasta with vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens