- 4 salmon fillets
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
- Heat olive oil in a skillet over medium heat.
- Season the salmon fillets with salt and pepper, then place them in the skillet skin-side down.
- Cook for 4-5 minutes, then flip and cook for another 4-5 minutes until cooked through.
- Remove the salmon and set aside.
- In the same skillet, sauté garlic until fragrant, about 30 seconds.
- Add lemon zest, lemon juice, and heavy cream, stirring to combine.
- Let simmer for 2-3 minutes until the sauce thickens slightly.
- Return the salmon to the skillet and spoon sauce over the top.
- Garnish with fresh parsley before serving.
Notes
- For a lighter sauce, you can substitute heavy cream with half-and-half.
- Serve with steamed vegetables or over pasta.
- Author: Souzan
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free