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Pan Seared Salmon with Lemon Cream Sauce

Pan Seared Salmon with Lemon Cream Sauce

Prep Time:
10 Minutes
Cook Time:
20 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat15g
Total Carbohydrates25g
Dietary Fiber2g


  • 3 Tbsp. ghee, divided
  • 4 (3-4 oz.) salmon fillets
  • 1 tsp. salt, divided
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. pepper, divided
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • ¼ cup chicken broth
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cornstarch dissolved in ¼ cup water
  • 2 Tbsp. fresh parsley, chopped
  • ¼ tsp. crushed red pepper
  • 2 cups cooked white or brown rice, warmed


  1. In a large skillet over medium-high heat, add 2 tablespoons ghee. Pat salmon dry and season with ½teaspoon salt, paprika, garlic powder and ¼ teaspoon pepper.

  2. Sear salmon, flesh side down, about 2-3 minutes, until browned. Flip and cook 2-3 minutes, until salmon is mostly cooked. Remove from pan and set aside.

  3. To the same skillet, add remaining 1 tablespoon ghee. Add shallot and cook until softened, then stir in garlic and cook until fragrant. Stir in almond and oat blend, broth and lemon juice. Bring to a boil.

  4. Stir in cornstarch slurry, then reduce heat and simmer until thickened. Stir in parsley and red pepper. Add salmon and cook about 5 minutes,

  5. Serve salmon and sauce over rice. Refrigerate leftovers.

Made with these products:

Almond Breeze Almond & Oat Blend
Original Almond & Oat Blend