Delicious Recipe

Ingredients 2-3 salmon fillets skin on (about 1 lb.) 1 tbsp. olive oil 3 tbsp. butter divided 3 garlic cloves minced 1/2 cup white wine your favorite kind 2 tbsp. chopped parsley 2 tbsp. lemon juice 1 tbsp. Cajun seasoning or to taste Salt & pepper to taste Instructions Season the salmon fillets with salt, pepper, and Cajun seasoning. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer. Return the salmon to the pan, and cook for another 2-3 minutes

Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon. INGREDIENTS For the salmon: 1 pound salmon, skin off, divided into 4 fillets 2 tablespoons lemon juice 1 teaspoon salt 2 tablespoons olive oil For the cream sauce: 1 1/2 cups heavy cream 1 tablespoon lemon juice 1/2 cup vegetable stock 1 teaspoon salt 1 teaspoon chili flakes 3/4 cup sun-dried tomatoes, rehydrated in oil 4 tablespoons chopped basil INSTRUCTIONS Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside. In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.