Meyer Lemon Cream Sauce for Salmon Recipe

Ingredients

• 2 (4 ounce) salmon fillets
• Salt and ground black pepper, to taste
• 2 tablespoons butter, divided
• 1 clove garlic
• cup heavy cream
• 2 teaspoons Meyer lemon juice
• teaspoon dried dill weed

Directions

1. Begin by gathering all the ingredients to ensure you have everything ready.
2. Season the salmon fillets with salt and black pepper on both sides to taste.
3. Heat 1 tablespoon of butter in a skillet over medium-high heat. Once the butter is melted, place the salmon fillets skin-side up in the pan.
4. Cook the salmon for 5 to 7 minutes until it is golden brown. Flip the fillets and continue cooking for another 5 minutes, or until the skin is slightly browned and the fish flakes easily with a fork.
5. While the salmon cooks, melt the remaining 1 tablespoon of butter in a small saucepan over medium heat.
6. Press the garlic into the melted butter using a garlic press and cook for about 1 minute until fragrant.
7. Pour in the heavy cream and stir constantly for 2 minutes, allowing the cream to heat through and slightly thicken.
8. Once the cream has heated, add the Meyer lemon juice and dill to the sauce. Stir well, ensuring the sauce does not break or curdle. Keep the sauce at a gentle simmer.
9. Once the salmon is fully cooked, transfer it to plates and generously spoon the lemon dill sauce over the top.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.