A delicious and easy recipe for creamy lemon herb salmon, perfect for a quick weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
2 (6-ounce) salmon fillets
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 clove garlic, minced
1/2 teaspoon onion powder
1/4 teaspoon paprika
Instructions
Preheat the oven to 375°F.
In a skillet over medium heat, add olive oil. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy.
Carefully flip the salmon fillets and cook for an additional 2-3 minutes. Remove from heat and set aside.
In a bowl, whisk together the heavy cream, lemon juice, lemon zest, Dijon mustard, parsley, dill, garlic, onion powder, and paprika until well combined.
Pour the creamy mixture over the salmon fillets in the skillet. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and let it cool for a few minutes before serving.
Notes
For a lighter version, substitute heavy cream with Greek yogurt or coconut cream.
Serve with steamed vegetables or over a bed of rice for a complete meal.