Ingredients:

4 salmon filets about 1 pound total
1 teaspoon salt more to taste
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon lemon juice
3 cloves garlic minced
2 tablespoons butter
¼ cup heavy cream
2 teaspoons dill

Directions:

Bring the salmon to room temperature for about 10 minutes before cooking. Season the salmon on both sides with salt and pepper.

Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until it shimmers.

Add the salmon to the skillet, skin side down, and cook until browned, about 4-5 minutes. Flip salmon and cook for 3-4 more minutes or until salmon is browned and cooked through.

Remove salmon to a plate and set aside while you make the sauce.

Add the chicken broth to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.

Allow chicken stock to reduce by half, about 10 minutes.

Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.

Return the salmon to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the salmon.

Taste sauce and add additional salt, if needed. Serve hot.

Servings: 1 salmon filet

Nutritional Information: Calories: 607, Fat: 26g, Carbohydrates: 2g, Fiber: 0g, Protein: 51g