Pan-Seared Salmon with Lemon Butter Sauce

Ingredients

• 4 (6 ounce) salmon fillets, skin on
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/3 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• 1 lemon, sliced into rounds for garnish

Instructions

1. Pat 4 salmon fillets completely dry with paper towels, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a 12-inch stainless or cast iron skillet over medium-high heat until it shimmers, about 2 minutes.
3. Lay the salmon skin-side down in the hot skillet, pressing gently with a spatula for the first 10 seconds so the skin lies flat.
4. Sear undisturbed for 5 to 6 minutes until the skin is deeply golden and releases easily from the pan.
5. Flip carefully and cook the second side for 3 to 4 minutes, until the fish flakes easily and reaches an internal temperature of 145 degrees F; transfer to a plate and tent with foil.
6. Lower the heat to medium and add 3 tablespoons butter to the same skillet, scraping up any browned bits.
7. Add 2 cloves minced garlic and cook for 30 seconds until fragrant, watching closely so it does not brown or turn bitter.
8. Pour in 1/3 cup chicken broth, 2 tablespoons lemon juice, and 1 teaspoon lemon zest, and simmer for 2 to 3 minutes until slightly reduced and glossy.
9. Remove the skillet from heat and stir in 2 tablespoons chopped parsley.
10. Return the salmon to the skillet skin-side up, spoon the sauce generously over each fillet, and let sit 1 minute to warm through.
11. Plate the salmon with extra sauce spooned on top and garnish with fresh lemon rounds before serving.

Nutrition

Calories	410
Protein	34 g
Fat	29 g
Carbs	2 g
Fiber	0 g
Sodium	480 mg

Estimated per serving