Pan-Seared Salmon with Lemon Butter

Ingredients

• 4 (6 oz) salmon fillets, about 1 inch thick
• Salt and black pepper
• 2 tsp olive oil
• 3 tbsp + 1 tsp unsalted butter, cut into pieces
• 2 garlic cloves, minced
• 1/4 cup low sodium chicken broth
• 2 tbsp fresh lemon juice
• 1/2 tsp honey
• 2 tbsp minced fresh parsley
• Lemon slices, for serving

Directions

1. Take the salmon out of the fridge and let it sit at room temperature for 10 minutes while you make the sauce.
2. Melt 1 tsp of the butter in a small saucepan over medium heat. Add the garlic and cook until lightly golden, 1-2 minutes.
3. Pour in the chicken broth and lemon juice and simmer until reduced by half, about 3 minutes. Stir in the remaining butter and the honey, then set the sauce aside.
4. Pat the salmon completely dry with paper towels and season both sides with salt and pepper.
5. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the salmon and cook 4 minutes without moving it, until golden brown, then flip and cook 2-3 minutes more until just cooked through.
6. Plate the salmon, spoon the lemon butter generously over the top, and finish with parsley and lemon slices.