Ingredients:

  • 4 salmon fillets, approx 6 oz (170g) each
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels. Rub each fillet with olive oil and season evenly with salt, pepper, and garlic powder.
  3. Arrange the fillets on the baking sheet, ensuring they are not touching. Bake for 12–15 minutes, removing them when the thickest part reaches an internal temperature of 135°F (57°C).
  4. While the salmon rests, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  5. Stir in the heavy cream and simmer for 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Remove from heat and stir in the lemon juice, lemon zest, salt, and pepper.
  7. Place the rested salmon fillets on serving plates, spoon the lemon butter cream sauce over each fillet, and garnish with fresh parsley.