Pregnancy Friendly One-Pan Lemon Salmon
Total time24 min
Prep time8 min
Cook time16 min
5.0(29)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the pan sauce
- 3 cloves garlic, thinly sliced
- ½ cup low-sodium chicken broth
- 3 tbsp unsalted butter, cut into pieces
- 1 lemon, zested 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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