Ingredients
2 tbsp
unsalted butter
4
6-ounce salmon fillets
salt and pepper to taste
2/3 cup(s)
dry white wine
3 tbsp
butter
4
garlic cloves, minced
1
shallot, minced
3 tbsp
lemon juice, freshly squeezed
1/2 cup(s)
heavy cream
2 tsp
Italian seasoning
zest of 1 lemon
salt and pepper, to taste
minced parsley, for garnish
CHECK OUT OUR YOUTUBE CHANNEL!
THE BEST FOOD VIDEOS ON YOUTUBE
Enjoy fun & easy recipes, engaging restaurant reviews & more!
SUBSCRIBE 
Directions 8 steps | 20 Minutes
Step 1
Season the salmon with salt and pepper.
Step 2
In a large nonstick skillet on medium heat, melt 2 tablespoons of butter and add the salmon.
Step 3
If the salmon filets have skin, cook skin-side up for 4 minutes and then flip over and cook skin-side down for another 4 minutes, or until the internal temperature is at least 145°F. Remove salmon from pan and set aside.
Step 4
Deglaze the pan with the white wine, scraping up any browned bits.
Step 5
Melt the butter and cook the garlic and shallot together until tender.
Step 6
Whisk in the lemon juice, heavy cream, Italian seasoning and lemon zest.
Step 7
Reduce the sauce until it thickens. Season with salt and pepper.
Step 8
Pour sauce over the salmon. Garnish with parsley. Enjoy paired with a side salad or steamed vegetables.
Nutrition Per Serving
View All
CALORIES
645
FAT
48.5 g
PROTEIN
36.6 g
CARBS
9.1 g
FOOD FOR THOUGHT?
Leave a review or join the conversation.