Lemon Garlic Cream Salmon (Printable Version)

# What You'll Need:

01 - 4 salmon fillets, ideally center-cut and fresh

02 - Juice of 2 large lemons, approximately 1/3 cup

03 - 1 cup heavy cream, make sure it's at room temp

04 - 1/4 cup butter, unsalted

05 - 4 garlic cloves, minced into tiny bits

06 - 2 tablespoons of olive oil

07 - Freshly cracked black pepper and sea salt, season to your liking

08 - 2 tablespoons parsley, finely chopped for topping

09 - Lemon slices to decorate

01 - Heat your oven up to 375°F (190°C). Rub a little olive oil over your baking dish so the fish doesn't stick.

02 - Lay your salmon fillets inside the dish you just prepped. Sprinkle them well with salt and black pepper to bring out their natural flavor.

03 - In a small pan, warm olive oil on medium. Toss in the minced garlic and let it sizzle for about a minute until it smells great.

04 - Add lemon juice, heavy cream, and butter to the pan. Keep it on low heat and stir gently until it thickens just right.

05 - Take your creamy sauce and pour it over the salmon, making sure each piece is fully covered.

06 - Bake the salmon for about 15-20 minutes. It's done when it flakes softly with a fork and isn't overcooked.

07 - Scatter some chopped parsley on top, and arrange lemon slices around the dish. Serve it all while it's still warm and creamy.

01 - This pairs amazingly with roasted veggies or steamed asparagus.

02 - Let your salmon sit at room temperature before cooking for the best texture.