We used salmon as our protein, but you can substitute chicken, shrimp, scallops, and more. We promise this lemon garlic butter sauce will blow you away!
Salmon with Lemon Garlic Butter Sauce
1 teaspoon avocado oil
2 tablespoons red onion or shallots, finely diced
1-2 garlic cloves, minced
2 tablespoons dry vermouth or white wine vinegar
2 tablespoons cold butter
1/3 cup heavy cream
juice of 1/2 lemon
1 tablespoon chopped fresh dill
salt and pepper
Warm a small pot over medium heat - add oil, onion, and garlic. Cook until onion has softened, about 2-3 minutes
Slowly add vermouth (or white wine vinegar) and simmer until the liquid reduces to about half.
Add butter, whisking until it's melted. Then add cream and stir through until sauce slightly thickens.
Mix in lemon juice and dill, season with salt and pepper to taste, and set aside.
Four 6 - 8 ounce salmon fillets. Remove from fridge at least 20 minutes before cooking.
Kosher salt and fresh ground pepper
Lightly oil salmon and generously season with salt & pepper.
Heat a non-stick pan really well, until it is almost smoking.
Turn on the fan and carefully add salmon to the pan, top side down.
Cook until about 1/4 of the way done. You can see this by watching the sides of the salmon change color.
Carefully turn over, and again cook until 1/4 of the way done.
Serve with garlic cream sauce and garnish with fresh dill and a lemon wedge.
Serve this lemon garlic butter salmon with a low-carb side, like our spicy air-fried green beans!