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Salmon in Creamy Parmesan Sauce

Salmon in Creamy Lemon Parmesan Sauce

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  • Author: Roz | La Bella Vita Cucina

Description

“Fine Restaurant Quality” is how my husband described this amazing, rich, and flavorful salmon dish!  This is ready in less than 30 minutes with a sauce that guests will want to lick clean!  Serve with a lovely green veggie and/or a baked potato.  Delightful!  Buon Appetito!


Ingredients

Units Scale

For the Salmon:

  • 1 lb. skinless salmon filets
  • freshly grated sea salt and freshly grated black pepper
  • Mrs. Dash salt-free seasoning
  • Nature’s Seasons
  • 3/4 cup flour
  • 2 Tablespoons olive oil

For the Creamy Lemon Parmesan Sauce:

  1. 2 Tablespoons butter
  2. 3 teaspoons minced garlic
  3. 1 Tablespoon flour
  4. 1/2 cup chicken broth (or white wine)
  5. 2 Tablespoons freshly squeezed lemon juice
  6. 1 teaspoon coarse ground Dijon mustard
  7. 1 cup heavy whipping cream
  8. 1 cup freshly grated Parmesan cheese (do not use pre-shredded from a can or a bag)
  9. 1 Tablespoon fresh dill, minced
  10. Garnish: sprigs of fresh dill, lemon slices, and/or lemon zest

Instructions

Prepare the Salmon:

  1. Heat olive oil in a large skillet on a medium-hot stovetop.
  2. Pat dry the salmon with a paper towel.
  3. Lightly coat each piece of salmon with flour on all sides.
  4. Place the salmon in the hot skillet and cook for 4 minutes on the top, flip over and cook for another 4 minutes, and then for 1 more minute on each side.  Salmon will turn from dark pink to a lighter pink color as it cooks.  When it is firm to the touch, it is done.
  5. Remove the salmon from the pan and place on a plate.  Set the salmon aside while you prepare the sauce.

For the Creamy Lemon Parmesan Sauce:

  1. Wipe out the skillet and melt the butter in it.
  2. Add the garlic and brown for only 1 minute.
  3. Whisk in 1 tablespoon of flour to make a paste.
  4. Add ½ cup of chicken broth (or white wine) and whisk until smooth.  Simmer on low heat for 1 minute to thicken.
  5. Whisk in the lemon juice and Dijon mustard.
  6. Slowly pour in the cream, whisking to blend nicely.
  7. Sprinkle in the dill and whisk once again.
  8. Return the salmon to the pan and into the sauce.
  9. Give it a few minutes to bring it back up to heat.
  10. Plate the salmon and spoon the sauce all over each piece.
  11. Garnish with more minced dill, a few lemon slices, and/or lemon zest.

Buon Appetito!


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