Salmon in a Lemon Cream Sauce

Ingredients:

4 wild caught salmon fillets

2 tbsp of olive oil

Salt & pepper to taste

1 cup of heavy cream

1/3 cup of freshly squeezed lemon juice

1/4/cup of butter

2-3 tbsp of fresh chopped parsley

Lemon slices from one lemon

Directions:

Season the salmon with salt and pepper. Heat olive oil in a large skillet. Place the salmon skin side down in the skillet.

Cook the salmon until the skin easily comes free.  Turn the salmon over to cook on the other side until the internal temperature reaches 145 degrees. Remove the salmon and keep warm.  A warmer draw would be a good solution.

In the same skillet, stir in the heavy cream and lemon juice.  Bring the mixture to medium-low and cook until slightly thickened, about 3-5 minutes.

Pour some of the sauce over the salmon in a serving dish.  Save some of the sauce for a vegetable you prefer.  Asparagus is a great choice.

Garnish both the salmon and vegetables with fresh parsley and lemon slices.

Serve.