I love salmon, so this was easy to create. I do the keto diet two – three times per year. When I first started, I would experiment with different types of recipes, so I wouldn’t get bored. By doing that, I was able to develop this simple, but tasty recipe. It quickly became a favorite of ours, and I make it all the time; even when I’m not on the keto diet.
This recipe is not only keto-friendly, but pescatarians will find happiness in the dish as well. Not to mention, the short time of the 20 minutes it takes to cook, is a plus.
What is Creamy Lemon & Herb Salmon?
Creamy Lemon & Herb Salmon is a dish that consists of seared salmon in a creamy, garlic lemon and herb cream sauce.
How to prepare
It is important to use a non-stick skillet. If you don’t have one on hand, keep and eye on the heat to ensure your salmon is not sticking. Salmon sticks very easily. However, skinless salmon is a little less likely to stick than salmon with skin.
This recipe is very easy to prepare. First, you will start by seasoning salmon moderately on both sides with salt, pepper and dried basil. Once seasoned, you will add it to a heated skillet with oil, butter and thyme sprigs.
Next, you will create the sauce with butter, garlic, heavy cream, sherry wine, lemon juice and salt & pepper. It is imperative that you reduce heat to medium before adding butter and garlic. Not doing so will result in burned garlic. Burned garlic will make your entire dish have a burned flavor, so do not burn that garlic!
After you have added all of the ingredients for the sauce, you will let simmer until sauce starts to thicken. Return the salmon to the skillet with the sauce, along with lemon slices. Continue to simmer for an additional five minutes.
What to serve it with
This dish pairs very well with linguine, rice and/or vegetables. However, if you are taking the keto route, it’s best to serve it with your favorite vegetables only. Some recommendations includes seared asparagus, roasted or steamed broccoli and kale or spinach; just to name a few.
How to store
The salmon can be stored in the refrigerator in a airtight container for up to three days.
If you prepare this recipe, please be sure to tag me on Instagram, and use the hashtag #yelskitchen.
Creamy Lemon & Herb Salmon
Equipment
- Non-stick skillet
Ingredients
- 1 1/2 lb salmon filet skinless, cut into four pieces
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 2 tbsp vegetable or canola oil
- 4 thyme sprigs
- 1/4 cup sherry wine
- 3 tbsp garlic, minced or diced
- salt & pepper to taste
- dried basil
- juice from half of lemon slice other half into about 4 pieces
Instructions
- Season salmon on both sides with salt, pepper and dried basil.
- Heat oil and 1 tbsp of unsalted butter in large skillet over medium-high heat. Add salmon and thyme sprigs. Cook for 3 minutes on both sides. Remove from skillet, and set aside.
- Reduce heat to medium. Give skillet time to cool down, and melt 3 tbsp of butter in skillet. Add garlic and cook until fragrant, about 2 minutes.
- Stir in heavy cream, sherry wine and lemon juice. Season with a little salt and pepper. Simmer until sauce starts to thicken, about 7 minutes.
- Return salmon to skillet, and add lemon slices. Simmer for additional 5 minutes. Serve warm.
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