Flaky salmon makes an elegant lunch or dinner any day of the week. This recipe infuses garlic, lemon, and fresh parsley in a pan sauce that’s drizzled over golden fillets. Pair the bright citrus flavors with a refreshing white or light-bodied red wine to help cut through the fatty fish.
Yield: 2 servings
Active Time: 5 minutes
Total Time: 15 minutes
1 clove garlic, minced
2 tablespoons unsalted butter
2 tablespoons lemon juice
¼ cup parsley, chopped
Sea salt, to taste
2 (6 to 8 ounce) Thrive Market Wild-Caught Sockeye Salmon filets
2 teaspoons Thrive Market Organic Extra Virgin Olive Oil[/schema
Set a small saucepan over medium heat and add garlic and butter; sauté for 2 minutes, until fragrant. Off heat, add lemon juice, most of the parsley (reserve some to garnish), and a pinch of salt.
Pat salmon dry and brush both sides with oil. Heat a nonstick frying pan over medium-high heat and cook skin-side down for 3 minutes, or until edges turn golden. Flip and cook on other side for 1 to 2 minutes more, until just cooked through.
Transfer to a serving plate and spoon sauce over salmon. Finish with reserved parsley.
Recipe credit: Angela Gaines
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