One-Pan Lemon Butter Salmon (20 Minutes)

• 4 skinless salmon fillets, 6 oz, about 1-inch thick
• Salt and freshly ground black pepper
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/4 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 3 tablespoons plus 1 teaspoon unsalted butter, diced
• 1/2 teaspoon honey
• 2 tablespoons minced fresh parsley
• Lemon slices, for garnish

Instructions

1. 1
   Let the salmon sit at room temperature for 10 minutes, then pat both sides dry with paper towels and season with salt and pepper.
2. 2
   In a small saucepan, melt 1 teaspoon butter over medium heat. Add the garlic and sauté 1-2 minutes until lightly golden. Pour in the chicken broth and lemon juice and simmer until reduced by half, about 3 minutes.
3. 3
   Stir in the remaining butter and honey, whisking until smooth and glossy. Set aside.
4. 4
   Heat the olive oil in a heavy 12-inch nonstick skillet over medium-high heat until shimmering. Add the salmon and cook about 4 minutes on the first side until deep golden, then flip and cook 2-3 minutes more until the fish flakes easily.
5. 5
   Plate the salmon, drizzle generously with the lemon butter sauce, sprinkle with parsley, and garnish with lemon slices. Serve immediately.