INGREDIENTS:
– 1 pound (450 grams) salmon fillet, with skin
– Salt and black pepper to taste
– 1 tablespoon olive oil
– For the lemon butter cream sauce:
– 1/2 cup (1 stick) unsalted butter, cubed
– 2 tablespoons fresh lemon juice
– 1/4 cup chicken broth
– 2 tablespoons chopped fresh parsley
DIRECTIONS:
1. Preheat oven to 400°F (200°C).
2. Season the salmon with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Cook the salmon skin-side down for 3-4 minutes, or until the skin is golden brown and crispy.
4. Flip the salmon and transfer it to a baking sheet. Bake for 10-12 minutes, or until the salmon is cooked to your liking.
5. While the salmon is baking, make the lemon butter cream sauce. In a small saucepan, melt the butter over medium heat. Stir in the lemon juice, chicken broth, and parsley. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
6. Pour the lemon butter cream sauce over the baked salmon. Serve immediately