INGREDIENTS:
FOR THE SALMON
2 Salmon Fillets ( skinless)
Freshly Grated Black Pepper and Salt - to taste
2 Tbsp. Freshly Squeezed Lemon Juice
1 Tbsp. Olive Oil
1 tsp. Garlic Cloves (minced)
2 Tbsp. County Dijon Mustard (or any coarse ground mustard)
LEMON BUTTER GARLIC SAUCE
2 Tbsp. Butter
1 1/2 tsp. Garlic Cloves (minced)
1/2 cup Heavy Cream
1 tsp. Lemon Juice
1 Tbsp. Parsley or dill ( finely chopped)
Freshly Ground Black Pepper and salt - to taste
INSTRUCTIONS:
Preheat your oven to 425°F with the rack in the center.
Lightly salt and pepper salmon.
In a small bowl combine lemon juice, olive oil, garlic and Dijon mustard. Mix well.
Arrange salmon fillets in a baking dish and pour the mustard mixture over salmon to coat. Bake for *12-15 minutes in the preheated oven.
In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.
Pour in heavy cream and bring to a low boil. The sauce should thicken a little bit.
Take off the heat and stir in lemon juice, parsley and season with black pepper and salt to your liking. Keep warm.
Pour the sauce over the baked salmon.
Serve and enjoy!
*Check Salmon after 12 minutes to check for doneness to your liking.
**This recipe was adapted from Cafe Delites (Easy Salmon with Lemon Butter Sauce)
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