Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
1
Low
Nutrition per serving
Calories422.9 kcal (21%)
Total Fat30.8 g (44%)
Carbs2.4 g (1%)
Sugars1 g (1%)
Protein35.1 g (70%)
Sodium476.6 mg (24%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
Step 2
Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
Step 3
Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
Step 4
Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
Step 5
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
Step 6
Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
Step 7
Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
Step 8
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
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