Pan-Fried Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

4 (6-oz.) salmon fillets, patted dry with a paper towel

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1/4 c. white wine

Juice of 1 1/2 lemons, divided

2 cloves garlic, sliced

Pinch red pepper flakes

2 tbsp. butter

1 lemon, cut into rounds, for serving

2 tbsp. freshly chopped dill, for garnish

Directions

In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.

Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.

Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

Nutrition

• Calories: 491
• Total Fat: 35 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 109 mg
• Sodium: 552 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 35 g