Home Christmas Food Salmon with Garlic Lemon Butter

Salmon with Garlic Lemon Butter

Salmon is a perfect food to eat year-round, but it is especially good for you during the wintertime.  It contains vitamin D, also known as the sunshine vitamin, which is hard to get during the winter months.  Another benefit of salmon is the healthy omega 3 fatty acids that help fight depression during the short, dark days of winter.

In addition to the health benefits of salmon, did you know that it is also easy to prepare at home?  It cooks quickly and there are many flavors that work well with it.

This recipe is for cooking salmon on the stovetop and it has a garlic butter lemon sauce to pour over the top.  It cooks up very quickly so it is best to have all the ingredients measured and ready to use. This recipe also includes suggested vegetables.  To omit them, use only the salmon and sauce parts of the recipe.

 

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Salmon with Lemon Garlic Butter
Votes: 3
Rating: 5
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Rate this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon Ingredients
Garlic Lemon Butter Sauce Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon Ingredients
Garlic Lemon Butter Sauce Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
Salmon
  1. Heat oil in a skillet on medium heat and add the salmon fillets. Separate the fillets so they are not touching. Tuck any thin ends under the salmon to make a more uniform-sized fillet.
  2. Cook the salmon for 4 minutes on the first side. Then flip the fillets and cook for 3 more minutes on the other side. Using a meat thermometer, a fillet cooked to medium will register 125 degrees F in the thickest part. A medium-rare fillet will register between 110 and 125 degrees F. A well-done fillet will register 140-145 degrees F. Check the temperature as the salmon cooks and adjust the time to suit the desired doneness.
  3. Remove the salmon from the pan and cover. It will continue to cook while it is covered.
Vegetables
  1. Wipe out the skillet and add cooking oil, asparagus, and salt. Using medium heat, sauté the asparagus for 3-5 minutes. Then add the sundried tomatoes and sauté 30 seconds. Finally, add the spinach leaves and sauté for an additional 10-15 seconds.
  2. Remove from heat and add the vegetables to the covered salmon.
Sauce
  1. Using the same pan the vegetables were cooked in, melt the butter on medium heat.
  2. Add minced shallots and sauté until translucent, about a minute or two. Add the garlic and sauté until fragrant, about 30 seconds. Do not brown the garlic.
  3. Add the chicken broth and cook until reduced in half.
  4. Stir in the lemon juice and pour over the salmon and vegetables. Garnish with pomegranate arils. Serve immediately.
Recipe Notes

Salmon continues to cook after it is removed from the heat. It is best to let it rest for about 5-10 minutes after cooking.  For medium cooked salmon, shorten the cooking time a little and use a meat thermometer to check for a temperature of 125 degrees Fahrenheit.  If salmon is undercooked after resting, reheat for a minute or two.

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