Pan Seared Salmon with Lemon Garlic Butter Sauce

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  28 oz Salmon
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  0.3 tsp 1/4 teaspoon salt (to season)
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  0.3 tsp 1/4 teaspoon pepper (to season)
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  3 tbsp Lemon Juice, Fresh
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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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  2 tbsp Unsalted Butter
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  8 Garlic(24g)
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  4 tbsp Parsley, Fresh
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  1 Lemon(54g)

Instructions

1. 1Pat the salmon fillets dry with paper towels and season all over with salt and pepper. Drizzle half the lemon juice over the fillets and rub to distribute evenly.
2. 2Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes. Place the salmon fillets flesh-side down, pressing gently for full contact. Sear undisturbed for 3–4 minutes until golden brown and the flesh releases cleanly from the pan.
3. 3Flip the fillets and sear for 2 more minutes until the internal temperature reaches 145°F at the thickest part. Transfer to a plate.
4. 4Reduce heat to medium. Add the butter to the same pan and let it melt. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until golden and fragrant.
5. 5Stir in the remaining lemon juice and add the lemon slices to the pan. Let the sauce simmer for 1 minute until slightly reduced. Stir in half the Italian parsley.
6. 6Return the salmon to the pan and spoon the lemon garlic butter sauce over each fillet for 1 minute over low heat to warm through and coat.
7. 7Divide the salmon fillets and sauce evenly into 4 airtight meal-prep containers, top each with the remaining fresh parsley, and refrigerate once cooled.