Creamy Lemon Garlic Salmon
A delicious and easy-to-make creamy lemon garlic salmon dish, perfect for a healthy, low-carb dinner.
Equipment
- Cast Iron Skillet
- Sturdy Pan
Ingredients
- 1 pound Salmon fillets about 4 portions, skin-on or skinless
- Salt to taste
- freshly ground black pepper to taste
- 2 tablespoons avocado oil or your preferred high smoke point oil
- 1 1/4 cups heavy cream or coconut cream for a dairy-free option
- 2 tablespoons fresh lemon juice
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the Salmon: Gently pat your salmon fillets dry and season generously with salt and freshly ground black pepper on both sides.
- Sear the Salmon: Heat the avocado oil in a cast iron skillet or a sturdy pan over medium-high heat until it shimmers. Carefully place the salmon fillets into the hot pan, skin-side up (or flesh-side down if skinless). Cook for about 4-6 minutes until the salmon is beautifully browned and easily releases from the pan. Avoid flipping too soon!
- Finish Cooking: Flip the salmon to the other side (skin-side down if your fillets have skin) and continue cooking for another 3-5 minutes, or until the skin is wonderfully crispy and the salmon is cooked through to your liking (it should flake easily with a fork, or reach an internal temperature of 145°F). Remove the salmon from the pan and set it aside to rest while you make the sauce.
- Make the Creamy Sauce: Reduce the heat to medium. In the same pan, whisk together the heavy cream, fresh lemon juice, and minced garlic. Let the sauce simmer gently for a few minutes, stirring occasionally, until it thickens slightly.
- Season and Serve: Season the sauce with a pinch of salt and pepper to taste, then stir in the freshly chopped parsley. Spoon the rich, creamy lemon garlic sauce over your perfectly cooked salmon fillets. For extra crispy skin, serve the sauce on the side!
Notes
Nutrition Information (per serving): Calories: 521, Total Carbs: 6g, Net Carbs: 6g, Fats: 41g, Protein: 29g.
