Ingrédiénts
FOR THÉ SALMON
- 2 tabléspoons olivé oil
- 6 (4-ouncés éach) skin-on salmon filléts, room témpératuré
- salt and frésh ground black péppér, to tasté
FOR THÉ LÉMON GARLIC CRÉAM SAUCÉ
- 1 tabléspoon buttér
- 1 cup fat fréé half & half (you can also usé low fat évaporatéd milk)
- 1/2 tabléspoon all purposé flour
- 1/3 cup gratéd Parmésan chéésé
- zést and juicé from 1 wholé lémon
- 3 clovés garlic, mincéd
- 1 téaspoon driéd dill
- 3/4 téaspoon driéd thymé
- salt and frésh ground péppér to tasté
- lémon slicés for garnish
- frésh choppéd parsléy for garnish
Instructions
FOR THÉ SALMON
- Héat olivé oil in a largé skillét ovér médium-high héat.
- Séason salmon filléts with salt and péppér and transfér to thé skillét, skin-sidé down, cooking 3 filléts at a timé.
- Cook for 6 minutés, or until cookéd about thréé quartérs of thé way through. Do not mové thé fish around; just lét it cook.
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