Description
Creamy Lemon Garlic Salmon with Potatoes and Broccoli
Ingredients:
For the Salmon:
4 salmon fillets (skin-on or skinless)
2 tbsp olive oil
2 tbsp unsalted butter
Salt and black pepper (to taste)
1 tsp paprika (optional)
For the Creamy Sauce:
3 garlic cloves, minced
1 cup heavy cream
1/3 cup chicken or vegetable broth
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Italian seasoning
Salt and black pepper (to taste)
2 tbsp chopped fresh parsley (for garnish)
For the Vegetables:
12 baby potatoes, boiled
2 cups broccoli florets, steamed
Lemon wedges (for serving)
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Instructions:
1. Prepare the Salmon:
Season the salmon fillets with salt, black pepper, and paprika.
Heat olive oil and butter in a large skillet over medium heat. Add the salmon fillets, skin-side down, and sear for 3-4 minutes until golden. Flip and cook for another 3-4 minutes until cooked through. Remove and set aside.
2. Make the Creamy Sauce:
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Stir in the chicken broth, heavy cream, lemon juice, Dijon mustard, and Italian seasoning. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
Taste and adjust seasoning with salt and pepper.
3. Combine and Serve:
Add the salmon back to the skillet, spooning the creamy sauce over the top to coat.
Serve the salmon on plates with baby potatoes and steamed broccoli. Drizzle the sauce over the vegetables.
Garnish with fresh parsley and lemon wedges.
Step-by-Step Guide
Follow this detailed process for perfect results. First, ensure your salmon fillets are patted dry to promote a good sear. While the skillet heats, season the fish. After searing the salmon and setting it aside, reduce the heat to medium-low before adding the garlic to prevent burning. When making the sauce, let the broth simmer for a minute before adding the heavy cream to allow the alcohol to cook off. Stir the sauce constantly as it thickens. For the vegetables, boil the potatoes until fork-tender and steam the broccoli just until bright green to retain crunch.
Serving Suggestions
This rich and creamy dish pairs beautifully with lighter sides to balance the meal. Consider serving it over a bed of angel hair pasta, zucchini noodles, or a simple arugula salad dressed with lemon vinaigrette. For a heartier option, crusty bread is perfect for soaking up the extra sauce. A crisp Sauvignon Blanc or Pinot Grigio complements the lemon and garlic flavors perfectly.
How-to Summary
To summarize, this one-pan meal comes together in three key stages: 1) Season and pan-sear the salmon fillets until golden, then set aside. 2) In the same pan, sauté garlic and build the creamy lemon sauce by simmering broth, cream, lemon juice, mustard, and seasoning. 3) Return the salmon to the sauce to warm through, then serve immediately with your prepared potatoes and broccoli.
Frequently Asked Questions
Can I use a different type of fish? Yes, firm white fish like cod, halibut, or sea bass work well. Adjust cooking time as thinner fillets will cook faster.
How can I make this recipe dairy-free? Substitute the heavy cream with full-fat coconut milk and use olive oil instead of butter. The sauce will be thinner but still flavorful.
What if my sauce is too thin? Let it simmer for a few more minutes to reduce and thicken. You can also create a quick slurry with 1 tsp of cornstarch and 1 tbsp of water, then whisk it into the simmering sauce.
Can I prepare the sauce ahead of time? You can make the sauce 1-2 days in advance. Store it in an airtight container in the fridge. Reheat gently on the stove, adding a splash of broth to loosen it if needed.
Is the salmon skin edible? Absolutely! When seared properly, the skin becomes crispy and delicious. If you prefer skinless, the recipe works just as well.
Common Mistakes to Avoid
- Overcrowding the Pan: Sear salmon in batches if necessary. Crowding steams the fish instead of creating a golden crust.
- Burning the Garlic: Garlic burns quickly. Sauté it on medium-low heat just until fragrant, about 30-60 seconds.
- Overcooking the Salmon: Salmon is done when it flakes easily with a fork and reaches 145°F internally. It will continue to cook slightly after removal from heat.
- Boiling the Sauce: Maintain a gentle simmer. A rapid boil can cause the cream to separate or become greasy.
Conclusion
This Creamy Lemon Garlic Salmon is a restaurant-quality dish that is deceptively simple to make at home. By mastering the sear and building a flavorful sauce in one pan, you create a cohesive and impressive meal. The combination of tender salmon, rich sauce, and fresh vegetables offers a perfect balance of comfort and elegance. With the detailed steps and tips provided, you can confidently avoid common pitfalls and adapt the recipe to your preferences. It’s a versatile, satisfying dinner sure to become a regular in your weekly rotation.