Pan-Roasted Salmon with a Lemon Garlic Cream Pan Sauce
- 2 5-oz salmon fillets
- Salt and pepper, freshly ground, to taste
- Olive oil
- 1/2 cup heavy cream
- 1 clove garlic, smashed
- 1 tsp lemon zest, finely chopped
- 1 tsp fresh thyme leaves, plus a few sprigs for garnish
- Preheat the oven to 400°F, then preheat a nonstick skillet over medium-high heat and season the salmon with salt and pepper. Add a little olive oil to the skillet and then place the salmon in the pan, presentation side down. Sear for 2 minutes on each side and then transfer the skillet to the oven for 6–7 minutes, or until firm to the touch.
- Remove the salmon to a resting plate and add the garlic, lemon zest, fresh thyme and white wine to the pan. Bring to a quick boil and add the cream. Bring to a gentle boil and then immediately reduce the heat and let this reduced so it thickens slightly. Remove the smashed garlic clove and season to taste with salt and freshly ground black pepper.
- Serve with the lemon cream sauce drizzled lightly over the top of the salmon and garnished with a sprig of thyme. Serves 2.