pan seared salmon with lemon garlic butter sauce

original recipe

ingredients

• 28 ounces (800 g) skinless salmon filets
• Salt and pepper , to season
• 3 tablespoons lemon juice , divided
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 cloves garlic , finely chopped or minced
• 4 tablespoons fresh chopped Italian parsley leaves , divided
• Lemon slices of half a lemon

instructions

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet.