Ingredients
1tbspolive oil
21ozsalmon fillets,skin on or off
salt and pepper,to taste
1tspgarlic powder
2tbspunsalted butter
6garlic cloves,minced
½cupdry white wine,or chicken broth
1½cupsreduced-fat cream
½cupParmesan cheese,fresh grated
2tbspparsley,fresh chopped
½lemon,juiced
Preparation
Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper, and garlic powder all over.
Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to the desired level of doneness. Once cooked, remove from the pan and set aside.
Melt the butter in the same skillet. Sauté garlic for about 30 seconds or until fragrant.
Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add the parmesan cheese and allow the sauce to gently simmer for 1 minute or so until the cheese melts and sauce thickens.
Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.
Serve over pasta, rice or steamed veggies.
