Anti Inflammatory One-Pan Lemon Salmon

Total time24 min

Prep time8 min

Cook time16 min

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the pan sauce

3 cloves garlic, thinly sliced
½ cup low-sodium chicken broth
3 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 lemon, zested juice and juiced (about 3 tbsp juice)
1 tsp fresh thyme leaves

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the salmon fillets dry with paper towels and season both sides with the salt and pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases easily from the pan.

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