Creamy Lemon & Herb Salmon
Salmon in a creamy, garlic and herb sauce
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 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
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.