Baked Salmon with Lemon Butter Cream Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Salmon:
4 (6-ounce) salmon fillets, skinless or skin-on
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (basil, oregano, thyme)
1 medium lemon, thinly sliced
For the Lemon Butter Cream Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
½ cup dry white wine (or low-sodium chicken stock)
1 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

Instructions

Prep and Season the Salmon:Preheat oven to 400°F (200°C). Line a baking dish with parchment or grease lightly.Pat salmon dry, rub with olive oil, season with salt, pepper, garlic powder, and Italian herbs. Arrange lemon slices under and on top of fillets.
Bake the Salmon:Bake 15–18 minutes, or until salmon flakes easily with a fork.
Make the Lemon Butter Cream Sauce:While salmon bakes, melt butter in a skillet over medium heat. Add garlic and sauté 1 minute. Pour in wine (or stock) and simmer 2–3 minutes. Add heavy cream, lemon juice, and zest. Simmer 3–4 minutes until thickened. Stir in Parmesan, parsley, salt, and pepper.
Serve:Transfer salmon to plates, spoon sauce generously over each portion. Garnish with extra parsley and lemon zest.