Ingredients:
- 4 salmon pieces; about 2 lbs
- kosher salt
- freshly ground black pepper
- extra-virgin olive oil
- 3 garlic cloves; minced
- 2 lemons
- 1 c. low-sodium chicken stock
- 3 tbsp. unsalted butter
- 2 tbsp. chopped parsley
Directions:
- Preheat large cast iron skillet over medium-high heat
- Meanwhile pat salmon dry with paper-towels and season with salt and black pepper
- Add 2 tbsp olive oil; when oil is hot but not smoking add salmon skin side up
- Cook salmon until deep golden brown; about 3 minutes then flip over for 1 minute
- Transfer salmon to a plate and wipe skillet clean with a paper-towel
- Reduce heat to medium; add 1 tbsp butter; garlic with zest and juice of one lemon
- Sauté for 2 minutes
- Thinly slice remaining lemon and to skillet with stock; 1 tsp salt and 1/4 tsp black pepper
- Bring to a boil and simmer on low until reduced by almost half; about 3 to 5 minutes
- Add salmon back to skillet skin side down, simmer until salmon is cooked through; about 3 to 4 minutes
- Add remaining butter and stir to create creamy sauce.garnish with parsley and serve immediately
Notes:
Nutrition Facts: