BAKED SALMON WITH LEMON BUTTER CREAM SAUCE
Ingredients
Salmon
- 5 Salmon fillets (skinless) (about 150 g/ 5 oz each)
- 2 T. Freshly squeezed lemon juice
- 1 T. Olive oil
- 1 Clove garlic, minced
- 2 T. Dijon mustard
- Salt and pepper to taste
Lemon Butter Cream Sauce
- ½ c. Unsalted butter
- 1 Clove garlic, minced
- ½ c. Heavy cream or half and half
- 1-2 T. Freshly squeezed lemon juice, optional
- 1 T. Parsley, finely chopped
- ½ t. Ground black pepper
- Lemon slices, for serving
Directions
- Preheat your oven to 425°F with the rack in the center.
- In a medium bowl combine lemon juice, olive oil, garlic and dijon mustard. Mix well.
- Place salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.
- In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.
- Pour in heavy cream and bring to a boil, stirring frequently. The sauce should thicken a little bit.
- Take off the heat and stir in lemon juice if using.
- Pour the sauce over the baked salmon and allow to rest for 5-10 minutes. Garnish with parsley and lemon slices (if using) and season with black pepper and salt to your liking.