Servings: 2
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    Seared Salmon with Saffron Lemon Butter Sauce

    This elegant dish features crispy, golden-seared salmon topped with a luxuriously silky saffron lemon butter sauce. The salmon is pan-seared to perfection, creating a crisp outer layer while keeping the inside tender and flaky. The sauce, infused with delicate saffron, rich butter, and bright lemon juice, adds a velvety texture and aromatic depth that perfectly complements the salmon’s natural richness. This restaurant-quality, low-carb meal is perfect for a sophisticated dinner, pairing beautifully with roasted vegetables or a light salad. Simple, refined, and bursting with flavor!

    Cooking Method: Cuisine: , Recipe Keys: A Anniversary F Father's Day M Mother's Day N New Years S St. Patrick's Day V Valentine's Day
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    Servings: 2 Dietary:
    F Flexitarian G Gluten Free K Keto M Mediterranean P Paleo P Pescatarian S Sugar-Free

    Ingredients

    For the Salmon

    For the Saffron Lemon Butter Sauce

    Instructions

    Prepare the Saffron Butter Sauce

    1. In a small saucepan over low heat, melt butter.
    2. Add garlic and cook for 30 seconds until fragrant.
    3. Stir in saffron threads and let them bloom for 1 minute.
    4. Add heavy cream, lemon juice, lemon zest, and Dijon mustard.
    5. Simmer on low heat for 3-4 minutes, stirring occasionally, until the sauce thickens.
    6. Season with salt & pepper to taste. Keep warm while preparing the salmon.

    Sear the Salmon

    1. Pat the salmon fillets dry with a paper towel to ensure crisp skin.
    2. Season both sides with salt, pepper, garlic powder, and smoked paprika.
    3. Heat avocado oil in a large pan over medium-high heat.
    4. Place salmon skin-side down and cook for 4-5 minutes until crispy.
    5. Flip and cook for 2-3 more minutes until the flesh is opaque and flaky.

    Assemble & Serve

    1. Plate the seared salmon fillets and spoon the saffron lemon butter sauce generously over the top.
    2. Garnish with extra lemon zest and a sprinkle of fresh parsley (optional).

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