Pan Seared Salmon with Lemon Garlic Cream Sauce

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Ingredients

Salmon

• 2 tablespoons olive oil
• 6 (4-ounces each) skin-on salmon fillets, room temperature
• salt and fresh ground black pepper, to taste

Lemon Garlic Cream Sauce 

• 1 tablespoon butter
• 1 cup fat free half & half (you can also use low fat evaporated milk)
• 1/2 tablespoon all purpose flour
• 1/3 cup grated Parmesan cheese
• zest and juice from 1 whole lemon
• 3 cloves garlic, minced
• 1 teaspoon dried dill
• 3/4 teaspoon dried thyme
• salt and fresh ground pepper to taste
• lemon slices for garnish
• fresh chopped parsley for garnish

Instructions

Salmon

1. Heat olive oil in a large skillet over medium-high heat.
2. Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.
3. Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.
4. Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.
5. Repeat with the rest of the fillets and set all aside.

Lemon Garlic Cream Sauce 

1. In the meantime, combine half & half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
2. Add butter to skillet and melt over medium heat.
3. Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.
4. Place previously prepared salmon fillets back in the skillet.
5. Cook for 2 to 3 minutes, or until salmon is heated through.
6. Remove skillet from heat.
7. Spoon sauce over salmon.
8. Garnish with lemon slices and parsley.
9. Serve