Description
A delightful baked salmon dish enhanced by a creamy lemon garlic sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 1/4 cup unsalted butter
- 1 1/2 tablespoons garlic, minced
- 1/2 cup heavy cream (or half-and-half)
- 1-2 tablespoons fresh lemon juice (optional)
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon ground black pepper
- Lemon slices, for serving
Instructions
- Preheat your oven to 425°F and gather your ingredients.
- In a medium bowl, combine lemon juice, olive oil, minced garlic, and Dijon mustard.
- Place salmon fillets in a baking dish, pour marinade over them.
- Bake the salmon for 10-15 minutes or until it flakes easily with a fork.
- Melt butter in a saucepan over medium heat, add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle boil to thicken.
- Stir in additional lemon juice (if desired) and chopped parsley, season to taste.
- Drizzle the sauce over the baked salmon, let it rest for 5-10 minutes before serving.
Notes
Rest the salmon after baking for better flavor absorption. Adjust the marinade and baking time as needed for thickness.
