Lemon Butter Seared Salmon
Lemon Butter Seared Salmon might be just the main course you are searching for. This recipe makes 2 servings with 323 calories, 30g of protein, and 21g of fat each. For $3.62 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, dill, salt and pepper, and a few other things to make it today. 33 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 20 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. It is brought to you by Fit Foodie Finds. With a spoonacular score of 76%, this dish is solid. If you like this recipe, you might also like recipes such as Lemon Butter Seared Salmon, Perfect Pan-Seared Salmon with 4 Ingredient Lemon Butter Cream Sauce, and Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons butter
1 tablespoon dill
1 tablespoon minced garlic
1/2 lemon, juiced
2/3 lb. salmon
salt and pepper, to taste
Equipments:
paper towels
frying pan
Cooking instruction summary:
Instructions First, prep salmon by patting with a paper towel to remove moisture. Then, season with salt and pepper, to taste. Place 2 tablespoons of butter and 1 tablespoons minced garlic into a skillet and set over medium/high heat. Place salmon skin side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes until barely pink in the middle. Once flakey and cooked, squeeze 1/2 lemon on top of salmon and sprinkle with fresh dill. Store leftovers in airtight container.
Step by step:
1. First, prep salmon by patting with a paper towel to remove moisture. Then, season with salt and pepper, to taste.
2. Place 2 tablespoons of butter and 1 tablespoons minced garlic into a skillet and set over medium/high heat.
3. Place salmon skin side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes until barely pink in the middle.
4. Once flakey and cooked, squeeze 1/2 lemon on top of salmon and sprinkle with fresh dill.
5. Store leftovers in airtight container.
