Description
Perfectly baked salmon topped with a creamy, buttery lemon sauce—simple yet elegant and packed with flavor!
Ingredients
Units
Scale
- For the Salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 lemon, sliced
- For the Lemon Butter Cream Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional, for extra richness)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1. Bake the Salmon
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the salmon: Place salmon fillets on the sheet, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and paprika. Top with lemon slices.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- 2. Make the Lemon Butter Cream Sauce
- While the salmon bakes, heat a saucepan over medium heat. Add butter and minced garlic, cooking for 30 seconds until fragrant.
- Pour in heavy cream and broth, stirring to combine. Bring to a gentle simmer.
- Stir in lemon juice, lemon zest, salt, and black pepper. Let the sauce thicken for about 3 minutes.
- If using Parmesan, stir it in now until melted.
- 3. Serve
- Remove the salmon from the oven and drizzle with the lemon butter cream sauce.
- Garnish with fresh parsley and serve with your favorite sides, like roasted veggies, mashed potatoes, or rice.
Notes
- :
- For a lighter sauce, substitute half-and-half or coconut milk for the heavy cream.
- Want extra crispy salmon? Broil for the last 2 minutes of baking.
- Make it dairy-free: Use coconut cream and olive oil instead of butter.
Nutrition
- Calories: 420
- Sugar: 1g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg