Sautéed Citrus-Herb Salmon

Serves 4


1 lb. skinless salmon fillet, cut into 4 portions

1 lemon

1 Tbsp. snipped fresh Italian (flat-leaf) parsley or bias-sliced chives

1/2 tsp. salt

1/2 tsp. ground black pepper

2 Tbsp. butter, softened

Lemon peel and fresh herbs (optional)



Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Juice half the lemon and set juice aside. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.


Heat a 12-inch nonstick oven-proof skillet over high heat. Add salmon, butter side down. Cook 3 minutes or until golden brown. Turn salmon; pour lemon juice over. Place pan in oven and cook 3 to 7 minutes or until salmon flakes easily with a fork.


Transfer to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.