Serving - 1

 Ingredients:  

• 2 salmon fillets 

• Salt, to taste 

• Black pepper, to taste 

• ½ tablespoon olive oil 

• 1 tablespoon butter 

• 1 tablespoon garlic, finely chopped  

• ¼ cup onion, finely chopped 

• ¼ cup chicken stock 

• 1 teaspoon lemon zest 

• ½ cup heavy cream 

• 2 teaspoons fresh parsley, chopped   

Method:   

1. Season the salmon fillets with salt and black pepper.  

2. Let them marinate for 10 minutes. 

3. Heat the olive oil in a large pan over medium heat.  

4. Place the salmon fillets in the pan and cook for 2-3 minutes on each side, or until golden brown.  

5. Remove the salmon from the pan and set aside. 

6. In the same pan, add the butter and let it melt. 

7. Add the chopped garlic and sauté until lightly golden and fragrant. 

8. Stir in the chopped onion and cook until soft and translucent. 

9. Pour in the chicken stock and add the lemon zest. 

10. Bring to a gentle boil. Add the heavy cream and stir well.  

11. Cook for about 1 minute, or until the sauce thickens slightly. 

12. Stir in the chopped parsley. 

13. Return the cooked salmon fillets to the pan.  

14. Spoon the creamy sauce over the salmon and let it simmer for 1 minute to absorb the flavors. 

15. Serve hot with mashed potatoes, rice, pasta, or roasted vegetables.