Pan Seared Salmon with Lemon Garlic Cream Sauce + Weekly Menu
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (6 oz salmon with ¼ of the sauce)
  • 1 Tbsp extra-virgin olive oil
  • 4 (6 oz each) skin-on salmon fillets
  • ½ tsp salt and fresh ground black pepper, to taste
Lemon Garlic Cream Sauce:
  • 1 cup half & half
  • 1 Tbsp all-purpose flour
  • ⅓ cup grated Parmesan cheese
  • zest and juice from 1 lemon
  • 3 cloves garlic, minced
  • 1 tsp dried dill
  • ¾ tsp dried thyme
  • ¼ tsp salt and fresh ground pepper, to taste
  • 1 Tbsp unsalted butter
  • fresh chopped parsley for garnish (optional)
  1. Heat olive oil in a large skillet over medium-high heat. Season salmon with the salt and pepper. One skillet is hot, add the salmon skin side down. Cook for 6 minutes until cooked nearly through. Flip and cook 2 minutes more. Remove from skillet and set aside.
  2. In the meantime, combine half & half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt, and pepper in a mixing bowl; whisk until thoroughly incorporated.
  3. Add butter to the skillet and melt over medium heat. Add the prepared sauce to the skillet and bring to a boil; lower heat to simmer. Place cooked salmon fillets back in the skillet. Cook for 2 to 3 minutes, or until salmon is heated through.
  4. Remove skillet from heat and spoon sauce over salmon. Garnish with parsley, if desired. Serve hot.
Recipe from Diethood
Nutrition Information
Serving size: 6 oz salmon with ¼ of the sauce Calories: 431 Fat: 25.8 Carbohydrates: 5.5 Sugar: 2.3 Sodium: 653 Fiber: 0.2 Protein: 42.5 Cholesterol: 149
Recipe by Prevention RD at