Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1/4 teaspoon dried thyme or dill
- 1 cup cherry tomatoes (optional)
- Fresh parsley for garnish
- Extra lemon wedges for serving
Instructions
- Pat salmon dry and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high. Sear salmon 3-4 minutes per side until golden. Remove and set aside.
- In the same pan, melt butter. Add garlic and sauté 30 seconds. Stir in lemon zest and juice, then add tomatoes if using.
- Return salmon to the pan, spoon sauce over, and cook 2-4 minutes more until just cooked through.
- Garnish with chopped parsley and extra lemon wedges before serving.
Notes
- Thicker fillets may require an extra minute per side.
- For extra brightness, finish with a splash of white wine or broth if the pan dries.
- Leftovers refrigerate well for 1-2 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 fillet (6 oz)
- Calories: 420 Kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 105 mg
