Lemon Garlic Butter Salmon
Salmon shows up on my dinner menu at least once a week, and this Lemon Garlic Butter Salmon is definitely one of my go-to recipes. The obvious ingredients listed in the name, lemon, garlic, and butter, are some of the best ingredients to bring out the salmon flavor, and the addition of capers adds even more to each bite. On top of the nutrients from the salmon, like Omega-3s and protein, if youre gluten-free or on the keto diet, this dish should be a top pick for you.
To make Lemon Garlic Butter Salmon, after seasoning with salt and pepper, sear the salmon skin-side down in olive oil. Its important to start with the skin side down because that will help to keep the filets in one piece, as well as add some flavors from the skin to the pan. It also crisps the skin and makes it easy to flip over to the other side.
Then you add the butter, garlic, and capers, and continue to cook until the garlic browns. Your kitchen will smell amazing at this point! To deglaze the pan and capture all of that flavor, squeeze in one lemon and add chicken stock for the last few minutes to simmer. You can add the asparagus at this point to cook in all of the sauce.
To serve the Lemon Garlic Butter Salmon, make sure to spoon the sauce over the salmon and asparagus.
With each bite, youll just love the combination of flavors and youll love the health benefits even more. Since our bodies cant produce Omega-3s on its own, incorporating foods high in this essential fatty acids is important. Omega-3s can help fight inflammation, boost memory, and even curb depression, and I think that you can instantly feel happier after eating this satisfying dish. Hopefully with the memory boost, youll remember how to make this recipe by heart!
- 2 salmon filets
- 1 pound of asparagus spears
- Juice of one lemon
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1oz minced garlic
- 1oz capers
- chicken stock
- 1 tsp. salt
- 1 tsp. black pepper
- Season salmon with salt and pepper.
- In large skillet heat olive oil to medium heat.
- Place salmon skin side down, sear for 3-4 minutes and flip.
- Add butter, garlic and capers. Cook until garlic is golden brown.
- Squeeze in lemon juice and pour in chicken stock.
- Simmer for 2-3 minutes or until salmon is fully cooked.