Glazed Lemon Salmon

• Gluten free
• Paleo

• Seafood

  • 4 Salmon pieces, about 2 lbs

• Produce

  • 3 Garlic cloves
  • 2 Lemons
  • 2 tbsp Parsley

• Canned Goods

  • 1 cup Chicken stock, low sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter, unsalted

Found on delish.com

Description

Ingredients

• 4 6-oz salmon fillets, patted dry with paper towels
• kosher salt
• Freshly ground black pepper
• extra-virgin olive oil
• 3 garlic cloves, minced
• 2 lemons, 1 thinly sliced
• 1 c. low-sodium chicken broth
• 3 tbsp. unsalted butter
• 2 tbsp. chopped parsley

Directions

• Preheat a large skillet over medium-high heat. Add 2 tablespoons olive oil and when oil is hot but not smoking, add salmon skin side up. Season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.Reduce heat to medium, add 1 tablespoon butter, garlic, lemon zest and lemon juice and cook 2 minutes. Add lemon slices and chicken broth to skillet and season with salt and pepper. Simmer on low until reduced, 3 to 5 minutes.Return salmon back to skillet and simmer until salmon is cooked through, 3 to 4 minutes. Add remaining butter and stir to create creamy sauce.Garnish with parsley and serve immediately.