How To Cook Salmon with Creamy Garlic Sauce

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  21 oz Salmon
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  0.3 tsp 1/4 teaspoon salt (to taste)
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  0.3 tsp 1/4 teaspoon pepper (to taste )
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  1 tsp Garlic powder
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  2 tbsp Unsalted Butter
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  6 Garlic(18g)
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  0.5 cup Wine, White, Dry
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  1.5 cup Cream, Heavy Whipping
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tbsp Parsley, Fresh
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  1 tbsp Lemon Juice, Fresh

Instructions

1. 1Season the salmon fillets on both sides with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
2. 2Place the salmon flesh-side down in the hot skillet and cook 5–6 minutes until the flesh is opaque and flakes easily with a fork. Flip and cook the other side 3–4 minutes until the internal temperature reaches 145°F. Transfer the salmon to a clean plate.
3. 3In the same skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic and sauté 30–45 seconds, stirring constantly, until fragrant and just beginning to turn golden.
4. 4Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Increase heat to medium-high and simmer 3–4 minutes until the liquid reduces by half.
5. 5Reduce heat to medium-low and stir in the reduced fat cream. Bring to a gentle simmer and cook 2–3 minutes, stirring occasionally, until slightly thickened. Add the grated Parmesan and stir 1 minute until the cheese melts and the sauce coats the back of a spoon.
6. 6Return the salmon to the skillet and spoon the creamy garlic sauce generously over each fillet. Simmer together 1 minute to warm the salmon through.
7. 7Divide the salmon and sauce evenly into 4 meal-prep containers. Top each portion with fresh parsley and a drizzle of lemon juice. Cool to room temperature before sealing and refrigerate up to 3 days.