Ingredients
Scale
- 4 (6-ounce) Salmon fillets, skin on or off
- 1/2 cup Unsalted butter
- 1/4 cup Heavy cream
- 4 cloves Garlic, minced
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dried dill or fresh parsley
- 1/2 teaspoon Smoked paprika
- Sea salt and cracked black pepper to taste
- 1 tablespoon Olive oil (for searing)
- 2 cups Fresh baby spinach (optional side)
Instructions
- Start by patting your salmon fillets completely dry with a paper towel. This step is crucial for achieving a crispy exterior. Season both sides of the fish generously with sea salt, black pepper, and smoked paprika. While the fish rests, mince your garlic and measure out your butter and cream so they are ready to go. If you are using the spinach, wash and dry it thoroughly.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once the pan is shimmering, place the salmon fillets skin-side down (if applicable). Sear for 4 to 5 minutes until the skin is crispy and golden. Carefully flip the fillets and cook for another 3 to 4 minutes. Remove the salmon from the pan and set it aside on a plate. In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, lemon juice, and herbs. Simmer the sauce for 2 minutes until it begins to thicken slightly.
- Return the salmon fillets to the skillet, spooning the rich garlic butter sauce over the top of each piece. If you are serving with spinach, toss the greens into the pan for 30 seconds until they just begin to wilt. Transfer the salmon and greens to plates or meal prep containers. Drizzle any remaining sauce from the pan over the fish to ensure you get every drop of those healthy fats. Garnish with a fresh lemon wedge if desired.
- Cook Time: 25 minutes