Andy's Salmon With Lemon Cream Sauce

Ingredients:

Salmon:

• 2 pounds salmon

• lemon pepper

• salt

Sauce:

• 1 tablespoon olive oil

• 8 garlic cloves minced

• 1/2 cup white wine

• 1 1/2 cups lemon juice

• 4 tablespoons butter

• 1 cup heavy cream

• 1 tablespoon lemon pepper

• 1/2 tablespoon black pepper

• 4 ounces 1/3 fat cream cheese or full-fat cubed

• 1/3 cup parmesan cheese finely grated

Utensils:

• sauce pan

• whisk

• large baking sheet

• aluminum foil

• knife

• cutting board

Instructions:

1. prepare ingredients

Salmon:​​

1. preheat the oven to 375°F

2. line a large baking sheet with foil

3. cut each pound of salmon into 4 fillets; you should have 8 fillets in the end

4. place the 8 fillets of salmon onto the prepared baking sheet skin side down in a single layer

5. add lemon pepper and salt to taste evenly over the salmon strips

6. place in the oven and bake at 375°F for 24 minutes then remove

Sauce:​

1. heat a sauce pan over medium-low heat

2. add 1 tbsp of olive oil to the pan

3. add 8 minced garlic cloves to the pan and heat until they begin to brown

4. pour 1/2 cup of white wine into the pan and allow it to cook down for 1 minute

5. pour 1 1/2 cups of lemon juice and whisk together and allow it to cook down for 1 minute

6. add 4 tbsp of butter to the pan and whisk continuously until melted

7. pour 1 cup of heavy cream into the pan and whisk together

8. add 1 tbsp of lemon pepper

9. add 1/2 tbsp of black pepper and whisk together

10. turn the heat down to a simmer and simmer for 10 minutes

11. right before serving add 4 ounces of cubed cream cheese

12. add 1/3 cup of finely grated parmesan cheese and whisk together until fully melted

13. turn off heat once melted

When you are ready for serving, use a spatula to remove the salmon from it's skin and place it on your plate then ladle sauce to the top.

*The first nutrition label is for the salmon and the second is for the sauce*